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Food Safety Management System Cerification |
| | Food safety is a global concern. Food reaches consumers via supply chains that may link many different types of organisations and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health and when this happens, the hazards to consumers can be serious and the cost to food chain suppliers considerable. Also, pressure from consumers, retailers, environment and ecological groups and legislative bodies affects the whole food chain from farm to fork. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential. While much of our food supply is safe, several recent high
profile cases around the world underline the potential danger of food borne illness to consumers, employees and
brand value. For these reasons, global retailers, distributors, food manufacturers and food service companies are
now concerned more about the safety of their food supply chain than ever before. | |
| | Organisations in the food sector need to manage risks, demonstrate corporate
responsibility and meet legal and customer requirements if they are to remain competitive, protect their reputation
and enhance their brand. Today food safety systems need to take into account not only food regulations and basic
hygienic conditions for food preparation, but also a systematic approach to controlling food safety hazards so that
food is safe for the consumer. This includes contingency plans for potential crises such as product recall and
withdrawal. All these issues need consideration when developing a food safety management system. Food safety is a
joint responsibility of all stakeholders in the food chain and requires their combined efforts. | | | | | What is ISO 22000:2005?ISO
22000 is an international standard and defines the requirements of a food safety management system covering all
organizations in the food chain. ISO 22000 has been developed to aid harmonization of approaches to managing food
safety, not for just one part of the food chain, but for all organizations in the food chain and for those
organizations supplying to the food chain, materials and services that could impact on the safety of food. The
standard combines the key elements to enable management of food safety along the food chain including: integrating
the principles of HACCP and application steps developed by Codex Alimentarius Commission; system management;
control of food safety hazards through pre-requisite programmes and HACCP plans; interactive communication with
suppliers, customers, regulators and consumers and, continual improvement and updating of the management system.
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| | | | | Who should use ISO 22000:2005?ISO 22000 can be used by
any organization involved in the food chain such as: | Category
codes | Categories | Examples of sectors |
| A | Farming 1 (Animals)
| Animals; fish; egg production; milk production; beekeeping;
fishing; hunting; trapping | | B | Farming 2 (Plants)
| Fruits; vegetables; grain; spices; horticultural
products | | C
| Processing 1
(Animal perishable product)
(including all activities after farming, e.g. slaughtering)
| Meat; poultry; eggs; dairy and fish products |
| D | Processing 2
(Vegetal perishable product)
| Fresh fruits and fresh juices; preserved fruits; fresh
vegetables; preserved vegetables |
| E | Processing 3
(long shelf
life at ambient temperature) | Canned products; biscuit; snacks; oil;
drinking water; beverages; pasta; flour; sugar; salt | | F | Feed
production |
Animal feed; fish feed | | G | Catering | Hotels; restaurants
| | H | Distribution | Retail; shops; wholesalers | | I | Services
| Water supply; cleaning; sewage; waste disposal; development of product, process and
equipment; veterinary services |
| J | Transport and
storage | Transport and storage | | K | Equipment manufacturer |
Process equipment; vending machines | | L | (Bio)chemical manufacturer |
Additives; vitamins; pesticides; drugs; fertilizer; cleaning agents;
biocultures | | M
| Packaging material manufacturer
| Packaging materia |
Benefits of achieving certification to ISO 22000 include:- Customer satisfaction– through delivery of products that consistently meet customer
requirements including quality, safety and legality
- Reduced operating costs– through continual improvement
of processes and resulting operational efficiencies
- Operational efficiencies: by integrating pre-requisite
programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Check-Act philosophies of ISO 9001:2008 to increase the
effectiveness of the Food Safety Management System
- Improved stakeholder relationships – including staff,
customers and suppliers
- Legal compliance: by understanding how statutory and regulatory requirements impact
the organization and its customers and testing compliance through internal audits and management
reviews
- Improved risk management– through greater consistency and traceability of
product
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