ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
To demonstrate compliance with applicable statutory and regulatory food safety requirements,
To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
To ensure that the organization conforms to its stated food safety policy,
To demonstrate such conformity to relevant interested parties, and
To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
This international standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes (PRPs). Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures.
This international standard requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards needs to be controlled by a particular organization and why others need not.
During hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the PRP(s), operational PRP(s) and the HACCP plan.
7 Principles in HACCP
1st Principle : Analyse hazards
Potential hazards associated with a food and measures to control those hazards are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or physical, such as ground glass or metal fragments.
2nd Principle : Identify critical control points
These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be controlled or eliminated. Examples are cooking, cooling, packaging, and metal detection.
3rd Principle : Establish preventive measures with critical limits for each control point
For a cooked food, for example, this might include setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.
4th Principle : Establish procedures to monitor the critical control points.
Such procedures might include determining how and by whom cooking time and temperature should be monitored.
5th Principle : Establish corrective actions to be taken when monitoring shows that a critical limit has not been met
For example, reprocessing or disposing of food if the minimum cooking temperature is not met.
6th Principle : Establish procedures to verify that the system is working properly
For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.
7th Principle : Establish effective record keeping to document the HACCP system
This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems. Each of these principles must be backed by sound scientific knowledge: for example, published microbiological studies on time and temperature factors for controlling food borne pathogens.
It is the latest standard.
Any food chain organization including food grower, processors, storage, manufacturer, packing material supplier & logistic service provider.
DRIVERS FOR CERTIFICATION
Allows organization within the food chain to demonstrate their commitment to food safety.
Ability to show control of known food hazards.
Continuous improvement of an organization's food safety management system.
Use of the internationally recognized NSF certification mark.
Reduce liability risk and public image risk related to food safety
Provide frame work to comply statutory & regulatory requirements related to food safety