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Fsms Iso 22000
Fsms Iso 22000
management systems —
Requirements for any
organization in the food chain
Trainer
Haris Qasim
M.Sc Food Science & Technology,
MPhil © Quality Management
Previous Experience :
Food Safety Auditor United Registrar of Systems (URS)
Asst. Manager Production & HSE Deer Food Private Limited
Food Technologist & Food Safety Auditor PepsiCo.
Current Research:
“ Barrier in the implementation of ISO 22000 In Food Industry.”
Introduction
Participant Name :
3
Objective
Mode of Learning:
Discussions, Audio Visual , Quiz
4
Food Safety
5
What is hazard
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Food Safety - Hazards
Physical
(metal, wood, glass, etc)
Biological
(Bacteria, Viruses, Mold)
Chemical
(bleach, caustic soda, detergents and Environmental Contaminants)
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Food Safety Management System
Aldi system
DS 3027
FAMI-QS Kraft food system
Irish HACCP
Nestlé NQS EFSIS
M&S system
McDonalds system
Eurepgap ISO 9001
BRC-IoP
GMP standard for Corrugated & IFS
Solid Board
AG 9000
Ducth HACCP
Friesland Coberco FSS GTP
BRC-Food
GFSI SQF GMP
GMO Guide
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ISO 22000 is to demonstrate ability of
organization to control food safety
hazards
This International Standard 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
Standard is intended to address only aspects of food
safety concerns
Developed as an auditable standard
ISO 22000 for the food safety
Technological know-how
Defines characteristics that products and services
will be expected to meet on export markets
Give a basis for making the right decisions when
investing
The existence of divergent national or regional
standards can create technical barriers to trade,
International Standards are the technical means by
which political trade agreements can be put into
practice
Key elements
Suppliers
Food business operators
Government regulators
Consumers
NGO
other stakeholders
Communication channels among
interestedparties of the food chain
Benefits
Review
• Prerequisite programmes
Update
• Preliminary steps of HACCP
Document
• HACCP
Planning and realization of safe
products
The organization shall plan and develop the
processes needed to realize safe products
The organization shall implement, operate and
ensure effectiveness of planned activities
This includes:
PRPs
operational PRPs
HACCP plan
PRP and operational PRP
Shall be appointed
Multidisciplinary knowledge and experience
Includes organization’s products, processes,
equipment and food safety hazards
Records that show that your food safety team has
the necessary knowledge and experience shall be
maintained
Product characteristics. Raw materials,
ingredients and product-contact materials
Documented
Shall include following information for each
identified CCP:
food safety hazards to be controlled
control measures
critical limits for each (CCP)
monitoring procedures
corrections and corrective actions (if critical limits are
exceeded)
responsibilities and authorities
records of monitoring
Determination of critical limits for
CCP
Critical limits – for monitoring of each CCP
Critical limits shall be established to ensure that the
identified acceptable level of the food safety hazard
in the end product is not exceeded
Shall be measurable
Rationale for the chosen critical limits shall be
documented
Critical limits based on subjective data (e.g. visual
inspection) shall be supported by instructions or
specifications and/or education and training
System for monitoring of CCP
http://www.iso.org/iso/home/standards/managemen
t-standards/iso22000.htm
ISO 22000 family - number of standards each
focusing on different aspects of food
safety management