ISO 22000 – Food Safety Management System / HACCP
HACCP / ISO 22000 / FSSC 22000
What is ISO HACCP / ISO 22000 / FSSC 22000 FSMS?
Hazard Analysis and Critical Central Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.
Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.
HACCP / ISO 22000 / FSSC 22000 enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.
The ISO 22000 standard outlines Food Safety Management System Requirements for any organization in the food chain, and is one of a family of standards focused at the development, implementation and improvement of a food safety management system.
FSSC 22000
Like the other schemes listed here, FSSC has food safety outcomes similar to FSMA’s. More than 18,000 companies in over 140 nations have received certification in FSSC 22000, which is based on existing ISO standards.
The audit scheme features three core components:
- ISO 22000: This acts as a framework across the supply chain for the management of requirements, communications, and continuous improvement.
- Sector-specific Pre-Requisite Programs (PRPs), such as ISO/TS standards/BSI PAS
- Additional components: Specific components are added for consistency, integrity, and management of the scheme.
Since ISO 22000 is a generic food safety management standard it can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services should not be forgotten and providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging. In short if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.
– A preventative approach to food safety
– Can help identify process improvements & reduced customer complaints
– Reduces the need for, and the cost of end product testing
– Is complementary to quality management systems such as ISO 9001
– Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity
– Enhances customer satisfaction / reduces dissatisfaction
– Facilitates better understanding of food packaging safety issues throughout the organization
– Improves staff performance through the promotion of team spirit & improves staff morale and motivation through a cleaner working environment
– A clear, auditable, global standard providing a framework to bring together all parts of your Food Safety Management System (FSMS)
– Demonstrates commitment to customer satisfaction
– Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews
– Improves internal and external communications
– Improves your organizations image
– Links pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Study-Act philosophies of ISO9001 to increase the effectiveness of your food management system
– Requires regular testing of data integrity / lot recall programs and process audits
– Aligns with other management systems (ISO 9001, ISO 14001)
HACCP Principles
1. Conduct a hazard analysis.
2. Determine the critical control points.
3. Establish validated critical limits.
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring indicates a deviation from a critical limit at a CCP has occurred.
6. Validate the HACCP plan and then establish procedures for verification to confirm that the HACCP system is under control.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application.
Implementing a Food Safety Management System
Purchase the Standard
Before you can begin preparing for your application, you will require a copy of the standard. You should read this and make yourself familiar with it.
Review support information’s and documents
There are a wide range of quality support information’s and documents are available in internet to help you understand, implement and become certified to a Food Safety management system. (You can watch our YouTube Channel for few information’s)
Assemble a team and agree on your strategy
You should begin the entire implementation process by preparing your organizational strategy with top management. Responsibility for a FSMS lies with Top Management, therefore it is vital that Top Management is involved from the beginning of the process. With the support of Top Management form a core team. This team can include the process owners, members.
Consider Training
Whether you are the Food Safety Manager seeking to implement a Food Safety management system or a Senior Manager who would like to increase your general awareness of ISO 22000 / FSSC 22000 / HACCP / GMP, etc there are a range of workshops, seminars and training courses available.
Review Consultancy Options
The consultancy is the 3rd party like NUCLEUS, You can receive advice from independent consultants on how best to implement your food safety management system. They will have the experience in implementing a FSMS and can ensure you avoid costly mistakes.
Choose a register
The registrar is the 3rd party, like (Check with International Accreditation Forum for the accredited certification body) who come and assess the effectiveness of your food safety management system, and issue a certificate if it meets the requirements of the standard. Choosing a registrar can be a complex issue as there are so many operating in the market. Factors to consider include industry experience, geographic coverage, price and service level offered. The key is to find the registrar who can best meet your requirements. A great place to start is by contacting us.
Develop a FSMS
You need to establish, implement, maintain and continually improve a Food Safety Management System in line with FSSC 22000 / ISO 22000 / HACCP. Your processes need to adhere the Plan-Do-Check-Act + Risk Based Thinking.
Develop support documentation
FSMS Documentation outlines your intention to operate in a systemic manner. It outlines why you are in business, what your intentions are, how you are applying the standard and how your business operates. This is incudes processes, procedures and other documented. Quite simply, it outlines what you do to complete a task. It describes who does what, in what order and to what standard.
Implement your Food Safety Management System
The key to implementation is communication and training. During the implementation phase everyone operates to the procedures and collects records that demonstrate you are doing what you say you are doing.
Conduct Internal Audit and Management Review
At planned intervals you need to conduct an internal audit and a management review to verify the established FSMS is confirming the applicable requirements and it is effective, suitable and adequate.
Gain registration
You should arrange your initial assessment with your registrar. At this point the registrar will review your FSMS and determine whether you should be recommended for registration.
Continual assessment
Once you have received registration and been awarded your certificate, you can begin to advertise your success and promote your business. To maintain your registration, all you need to do is continue to use your food safety system. This will be periodically checked by your registrar to ensure that your Food Safety System continues to meet the requirements of the standard.
FSMS Registration
Registration to ISO 22000 / FSSC 22000 takes place when an accredited 3rd party visits an organization, assesses the management system and issues a certificate to show that the organization abides by to the principles set out in ISO 22000 / FSSC 22000.
Your Food Safety Management Systems certificate is a sign of acceptability which saves you having to prove your Food Safety standards to discriminating customers. ISO 22000 / FSSC 22000 speaks an international language. Once you are certified means, the certificate is valid for 3 years and it is subject to the completion of the annual surveillance audit
Why do I need registration?
Gaining registration to ISO 22000 / FSSC 22000 through various certification bodies will help your organization flourish. Whether you are looking to operate internationally or to expand locally to accommodate new business, ISO 22000 / FSSC 22000 t will help you demonstrate to customers that you have a commitment to food safety.
The regular assessment process will ensure you continually use, monitor and improve your processes.
Registration can improve overall performance, remove uncertainty and widen market opportunities.
We did 40+ ISO 22000 / FSSC 22000 / HACCP consulting projects for entire food supply chain . To know more about ISO 22000 / FSSC 22000 / HACCP Training and Consultancy Services please contact us on +91 9380649218 / +91 9380999380 and mail to rajesh@nucleus-india.com and balaji@nucleus-india.com