Presentation on ISO 22000
- 1. ISO 22000 Shashank R Kiran | M. Tech Dairy Technology 22412MDT014
- 2. Introduction • ISO 22000 is an international standard for food safety management systems. • It outlines the requirements for an organization to develop and implement a food safety management system • Ensures the safety of food products throughout the entire food chain, from farm to fork. • Is an internationally accepted standard and has become a world benchmark for food safety management practice.
- 3. A Brief History of ISO 22000 • ISO 22000 was published in 2005 as a response to: ― A number of successive food crisis, such as the mad cow disease or adulteration of wines with ethylene glycol and its derivatives. ― The globalization of food supply chains creating uncertainty with regard to the origin of food products. ― The need from food industry to demonstrate that systems were established and operating in accordance to applicable laws and the requirements specified by the Codex Alimentarius. ― A need to facilitate the harmonization of international food safety regulation.
- 4. Who is ISO 22000 for ? • ISO 22000 is applicable to all organizations in the food and feed industries, regardless of size or sector. • High-Level Structure (HLS) as other ISO management system standards, such as ISO 9001 (quality management), it is designed in a way that it can be integrated into an organization’s existing management processes but can also be used alone.
- 5. • Objective To provide products that is customer focused or oriented. To enhance customer satisfaction for the products and their trust in it. To enhance quality management. To enhance effective and efficient products design and development. • Benefits Ensures that the products and services are safe, reliable and of good quality. Strategic tool for business that reduces costs by minimizing waste and errors, and increasing productivity.
- 6. ISO 22000 – Food Safety Management • The ISO 22000 family of international standards addresses food safety management. • The consequences of unsafe food can be serious and ISO’ food safety management standards help organizations to identify and control food safety hazards. • As many of today’s food products repeatedly cross national boundaries, international standards are needed to ensure the safety of the global food supply chain.
- 7. ISO 22000:2005 • This International Standard specifies the requirements for a food safety management system • It combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption: – interactive communication; – system management; – prerequisite programs; – HACCP principles.
- 8. • Interactive Communication Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements.
- 9. Fig: Example of communication within the food chain
- 10. • System Management The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. This International Standard has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.
- 11. • HACCP Principles Hazard analysis is the key to an effective food safety management system. 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 need to be controlled by a particular organization and why others need not.
- 12. • Revision Steps The revision of ISO 22000:2005 commenced in September 2014. All participants, technical committee and national mirror committees, agreed on the need to revise the standard with the purpose of addressing emergent food safety challenges. After a long period of discussions, in June 2018 ISO 22000:2018 was published. One of the main motivations for its revision was the alignment of the strategic direction of an organization with its food safety management.
- 18. ISO 22000:2005 vs ISO 22000:2018
- 21. Reference • Arvanitoyannis, I. S. (2009), HACCP and ISO 22000: application to foods and animal origin. John Wiley & Sons. • De Silva, T. (2020). Integrated Business Management Processes; volume 2; Support and Assurance Processes. • International Standards ISO 22000:2005; first edition, 2005; Food Safety Management System. • Food Safety Management System ISO 22000:2018.
- 22. Shashank R Kiran | M. Tech Dairy Technology