Acar Quality - Our Services

ISO 22000 HACCP - Food Safety Management Systems

ISO 22000:2005 (HACCP), Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

 

ISO 22000:2005 (HACCP) Food Safety Management Systems

1-History of 22000:2005 (HACCP)  

2-Definitions about 22000:2005 (HACCP) Food Safety Management Systems

3-Basic Principles of ISO 22000:2005 (HACCP)

4-Parts and Scope of 22000:2005 (HACCP) Food Safety Management Systems

 

ISO 22000:2005 (HACCP), Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

A major resulting benefit is that ISO 22000(HACCP) will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.

Food reaches consumers via supply chains that may link many different types of organization 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. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential. Food safety is a joint responsibility of all the actors in the food chain and requires their combined efforts.

ISO 22000(HACCP) is therefore designed to allow all types of organization within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.

As a result, a number of countries have developed national standards for the supply of safe food and individual companies and groupings in the food sector have developed their own standards or programmers for auditing their suppliers. The plethora of more than 20 different such schemes worldwide generates risks of uneven levels of food safety, confusion over requirements, and increased cost and complication for suppliers that find themselves obliged to conform to multiple programmers.

ISO 22000(HACCP), backed by international consensus, harmonizes the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis. In addition, food safety management systems that conform to ISO 22000 can be certified – which answers the growing demand in the food sector for the certification of suppliers – although the standard can be implemented without certification of conformity, solely for the benefits it provides.

Developed with the participation of food sector experts, ISO 22000(HACCP), incorporates the principles of HACCP, and covers the requirements of key standards developed by various global food retailer syndicates, in a single document.

“Public sector participation in the development of the ISO 22000 family is also significant,” ISO Secretary-General Alan Bryden commented, “notably that of the FAO/WHO’s Codex Alimentarius Commission, which is responsible for the well-known HACCP (Hazard Analysis and Critical Control Point) system for food hygiene. Thanks to the strong partnership between ISO and Codex, ISO 22000 will facilitate the implementation of HACCP and the food hygiene principles developed by this pre-eminent body in this field.”

Another benefit of ISO 22000 is that it extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety. The development of ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated and continually improved within the framework of a structured management system, and incorporated into the overall management activities of the organization.

While ISO 22000 can be implemented on its own, it is designed to be fully compatible with ISO 9001:2000 and companies already certified to ISO 9001 will find it easy to extend this to certification to ISO 22000. To help users to do so, ISO 22000 includes a table showing the correspondence of its requirements with those of ISO 9001:2000.

ISO 22000:2005 is the first in a family of standards that will include the following documents:

  • ISO/TS 22004, Food safety management systems – Guidance on the application of ISO 22000:2005, which will be published by November 2005, provides important guidance that can assist organizations including small and medium-sized enterprises around the world.
  • ISO/TS 22003, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems, will give harmonized guidance for the accreditation (approval) of ISO 22000 certification bodies and define the rules for auditing a food safety management system as conforming to the standard. It will be published in the first quarter of 2006.
  • ISO 22005, Traceability in the feed and food chain – General principles and guidance for system design and development, will shortly be circulated as a Draft International Standard.

In partnership with the International Trade Centre (ITC) – the technical cooperation agency of the United Nations Conference on Trade and Development (UNCTAD) and the World Trade Organization (WTO) – ISO is also preparing an easy-to-use check-list for small businesses and developing countries, entitled ISO 22000: Are you ready?

ISO 22000 and ISO/TS 22004 are the output of working group WG 8, Food safety management systems, of ISO technical committee ISO/TC 34, Food products. Experts from 23 countries participated in the working group, together with international organizations with liaison status. In addition to the Codex Alimentarius Commission, these included the Confederation of the Food and Drink Industries of the European Union (CIAA) and the World Food Safety Organization (WFSO). They have been joined for the development of ISO/TS 22003 by experts from the ISO committee on conformity assessment, ISO/CASCO, the International Accreditation Forum (IAF) and the IQNet international certification network.

HACCP Standard Serial

ISO 22000 food safety management system – requirements in food chain organizations

ISO/TS 22003 food safety management system – requirements for bodies which audit food safety management and certification (first quarter of 2006 year)

ISO/TS 22004 Food safety management system – Related ISO 22000: 2005 guide (November 2005)

ISO 22005, Bait and monitoring in food chain – general principles and guide for system design and preparing

Who Can Apply

Directly or indirectly organizations which do certification in the scope of ISO 22000 standard are the following.

A) Organizations,

1. Farmers, 
2. Harvesters , 
3. Bait producers , 
4. Food component producers , 
5. Food producers , 
6. Food sales, 
7. Food Services , 
8. Ready food companies , 
9. organizations which give cleaning and sanitation services, 
10. Carriers, storage and distribution organizations etc.


 

B) Indirect organization

1. Organizations which provide equipment , 
2. Cleaning and sanitation agents, 
3. Packing materials 
4. Organizations which produce other elements contacting with food .

HACCP

HACCP is to present safety product to consumer, reliant occurring and protecting of correctly working system.

Hazard analysis is done in food chain at every level and points starting from getting of raw materials, food preparing, operation, production, packing, storage, transport, critical control points are determined in necessary place and monitors these points, prevents without occurring of problems, every size of organization can apply , produces safety foods as suitable to clearly standards.

WHY IS TS EN ISO 22000:2005 (HACCP)

-         ISO 22000:2005 (HACCP) can be applied in all food chain ,

-         Making decision easy with presenting critical knowledge's to management ,

-         Meeting of all requirements of consumers about food safety .

-         Easy export because this system is known in international level,

-         Decreasing of product gene collecting risk,

-         Increasing of job productivity and satisfaction of employees,

-         Having of consciousness of employees about hygiene and food safety,

-         Process control can be demonstrated by documents,

-         Professional and serious organization which knows responsibility, is occurred ,

-         Decreasing of food poison and death risks ,

-         Adjusting to legal requirements ,

-         Problems which are met in formal audit, are decreased to minimum

-         Costs which are occurred from food wastages (food spoilages, etc) are decreased to minimum,

-         Work environment will be better ,

-         Providing of customer confidence and satisfaction .

-         Being the most successful from rivals in market ,

-         Decreasing of product wastages .

-         Guarding of product safety problems,

-         Experiences can not be got by false, it gives information about potential hazards before,

-       Providing of confidence to meet legal mandatory to produce safety products in food operations

-         ISO 22000:2005 (HACCP) approaches systematically to develop efficiency control ,

-         ISO 22000:2005 (HACCP) can be used every level of food chain,

-        ISO 22000:2005 (HACCP) identifies like ISO 9000 ISO 9000 quality management system ,

-         ISO 22000:2005 (HACCP) is more effect than traditional examination and control system

              -         ISO 22000:2005 (HACCP) is confidence system which was confirmed by FAO / WHO.

 

1-History of ISO 22000:2005   
 

HACCP History

1959-1960: First works, NASA wanted to produce food for astronauts for guaranty food safety with zero false programs to eat,

1963: World health organization (WHO) issued Haccp principles in Codex Alimentations.

1973: NASA (USA national air space Foundation ), Natick American Army laboratory and Pillsbury group company priged common project for astronauts in food production with zero false and HACCP concept entered to literature,

1985: USA national science academy suggested that HACCP should be applied in food operations for food safety,

14 June 1993: HACCP entered to regulations of Europe Community Countries with directives ‘’Hygiene of food matters’’,

1996: It was applied in Europe all food industry as legal,

HACCP became mandatory in Turkey the date of 16 .11. 1997 with Turkish food codex in food industry. Formal newspaper issued the date of 09.06.1998 in ‘’ food production and audit regulations’’ that HACCP system should be applied. HACCP was mandatory with same regulation in meat, milk water products , meat product and milk product producing companies the date of 15.11.2002 after as graduate.

20 February 1998: Denmark issued DS 3027/1998 HACCP standard ,

3 March 2003: TS 13001/Mart 2003 HACCP standard was issued “According to HACCP food safety management- regulations related management system for food producing organization and suppliers’’.

Lastly; ISO 22000 was published in September 2005, to provide a framework of requirements, and confirm a global approach for an international industry. The standard was developed within ISO by experts from the food industry, along with representatives of specialized international organizations. Additional cooperation came from the Codex Alimentarius Commission, which was established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards chain’’

The Codex HACCP (Hazard Analysis and Critical Control Point) is widely accepted as an essential tool for managing food safety especially when combined with an auditable management system. In fact, ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP system for food hygiene in way that will be consistent regardless of the specific food product or the country involved. 

Previously, more than 20 different national standards had arisen, creating uneven levels of food safety, adding costs and complications. The new standard was needed to curtail the costs and hardship involved in food-borne illnesses, particularly in developing countries. ISO 22000 is backed by international consensus, generating requirements for good practice on a worldwide basis.

  

2-Definitions about ISO 22000:2005 (HACCP)  

 

What Is Hazard Analysis?

Controlling of process about food hygiene 
Determining of potential problems, 
Providing of needed controls efficiency

Hygiene

There are 3 basics elements about hygiene : 

All ambient which are found starting from purchasing, until services are consumed- Foundation hygiene , 
All food hygiene which are found starting from purchasing, until services are consumed, 
All people hygiene who are found starting from purchasing, until services are consumed 
( These matters are considered in back cycling's , after consuming)

What is hazard?

Briefly: everything which will give to consumer. Classify of it will be in HACCP literature the following:

  • Microbial contagious
  • Physical contagious
  • Chemical contagious
  • Allergens

Microbial contagiousness is basic reason of food resources disease.

Microbial Contagious

  • Viruses
  • Microscopic parasites
  • Food prisoner batteries which come from different resources

Physical Contagious

  • As metal, glass, plastic
  • As stone, leaf
  • As jewelers, hair, nail
  • As dirt, dust, insects, bone

Chemical Contagious

  • Cleaning chemicals
  • Industrial production chemicals
  • Medicine and agriculture chemicals
  • Pesticide poisons

Allergens

  • Foods which substrate danger reactions
  • Immunity reaction against foreign proteins
  • Too many people are in confidence
  • Products are marked generally

Food safety: Assurance which does not give harmful to consumer, when food are prepared as suitable to aim and eaten

Food chain: A food and its components, is phases and operational serials which are found from first production until consuming, production, operating, distribution, storage and transport.

Food safety hazard: biological, chemical or physical elements or food situations which can give inverse effect for health in food.

Food safety policy: Detailed commitment which means top management of organization formal related food safety .

Final product: product which is not operated or changed in further by organization.

Flow diagram: presenting of schema and systematic of interacting and range of steps until final product is occurred.

Control guarding: operation or action which is to guard or to remove or to be acceptable level food safety hazard. 

Prerequisite program: Suitable production should be done in hygienic ambient along food safety and food chain, final product should be safety and it is basic requirements and actions to consume in food safety.

  • (GAP) Good agriculture practices
  • (GVP) Good vet practices
  • (GMP) Good management practices
  • (GHP) Good hygiene practices
  • (GPP) Good production practices
  • (GDP) Good distribution practices
  • (GTP) Good trade practices

Operational prerequisite program (OPRP): Prerequisite program which is identified to control food safety hazards in product and/or process.

CCP (critical control points): control can be applied and food safety steps which are to guard or to remove or to be acceptable level for food safety hazard.

Critical Limit: Criteria which divides acceptable level from unacceptable level.


Monitoring : Planed priging of measurement or observations weather control guard is operating as suitable to aim.

Corrective action: Action which is to remove reason of nonconformity or unwanted case 

Validation : determining of efficiency of data got from control guarding which is governed by OPRP and HACCP plan

Verification: Performing of determined needs by objective evidence.

Validation: Done operations to show that performance of tool, equipment, method or system are suitable for requirements.

Verification: To confirm with written records that tools, equipment methods or systems are suitable for determined aim testing.

Qualification: Occurring clearly part of validation process, control and/or test confirming which is done before using of parts of system.

Calibration: done operations which determines relation between known measurement and worth which was shown on tool in clearly conditions

3-Basic Principles of ISO 22000:2005 (HACCP)  

HACCP is occurred 7 basic principles the following generally: 
1. Doing of hazard analysis 
2. Determining of critical control points 
3. Occurring of critical limits 
4. Establishing of system for monitoring of critical control points 
5. Points which are not under control, are monitored and if there is, corrective action is occurred 
6. Control procedures are applied such that operation of system is audited efficiency.
7. Documentation system which includes procedure and records, is occurred to apply this principles

4-Parts and Scope of ISO 22000:2005 (HACCP)  

 

4 Food safety management system 
4.1 General requirements 
4.2 Documentation requirements

5 Management responsibility 
5.1 Management commitment 
5.2 Food safety policy 
5.3 planning of food safety management system 
5.4 Responsibility and power 
5.5 Food safety team leader 
5.6 Communication 
5.7 Preparing to emergency situation and reaction to them 
5.8 Management review

6 Resources management 
6.1 Providing of resource
6.2 Human Resources 
6.3 Infrastructure 
6.4 Work environment

7 Safety product planning and realizing 
7.1 General
7.2 Prerequisite programs
7.3 First phases of hazard analysis realization 
7.4 Hazard analysis 
7.5 Operational prerequisite programs 
7.6 Occurring of HACCP plan 
7.7 Updating of beginning knowledge and documents determined in PRP and HACCP 
7.8 Verification plan 
7.9 Monitoring system
7.10 Control of non conformity

8 Verification, validation and improvement of food safety management system 

8.1 General
8.2 Validation of control guarding combinasons 
8.3 Control of monitoring and measurement 
8.4 Verification of food management system 
8.5 Improvement 
8.5.1 Continual improvement 
8.5.2 Updating of food safety management system

Benefits of ISO 22000:2005 (HACCP)

A preventative approach to food safety

ISO 22000:2005 (HACCP) can help identify process improvements

ISO 22000:2005 (HACCP) reduces the need for, and the cost of end product testing

ISO 22000:2005 (HACCP) is complementary to quality management systems such as ISO 9000

ISO 22000:2005 (HACCP) provides evidence of due diligence

ISO 22000:2005 (HACCP) reduces the likelihood of product recall & adverse publicity

ISO 22000:2005 (HACCP) enhances customer satisfaction / reduces dissatisfaction

ISO 22000:2005 (HACCP) facilitates better understanding of food packaging safety issues throughout the organization Improves staff performance through the promotion of team spirit

ISO 22000:2005 (HACCP) improves staff morale and motivation through a cleaner working environment

International Acceptances

ISO 22000:2005 (HACCP) provides Market Protection 

Process Of Consultancy

Giving training: Persona is given training regulations and practices about HACCP system. 

 

Pre-preparing of establishing of HACCP system: The following works are realized in this phase: 

 

  • Production process is researched, flow diagram is prepared
  • HACCP team leader is determined
  • Detailed Project works and time plans are prepared

Occurring of HACCP team: Team is occurred that in different disciplines people established HACCP system in the shortest time and the most efficiency.

Pre-Sufficiency Program: Hygiene practices have to correspond to  high standards in the company to apply HACCP system. Therefore required works will be directed.

Product definitions: Using shapes and final product identifications are documented to determine hazards better.

Process flow diagrams: For every product/product group, process flows are determined.

Hazard and risk analysis: In process flow for every level hazards are determined according to possibility of occurring and given harmful.

Determining of critical control points: Critical control points are determined according to hazard analysis.

Identification of limits in critical phases: Limits and objective worth's are determined for every critical control points.

Monitoring system: Control system is established to control critical control points with described test and observation.

Corrective prevention: If there is devotion in critical control points, to be done operations are documented determining.

Verification: To test sufficiency and suitable to standard of HACCP system , methods are determined and documented.

Product identifications: Record system is developed to provide monitoring with evidence in audit.

Taking of corrective and preventive actions: Internal audit is planed to monitor practices after establishing of system and corrective and preventive actions are prepared and practiced according to results of internal audit.

Application of certification: To know more about ISO 22000:2005 (HACCP) and our deliverables through our unique process approach, click here  or contact us  for a discussion.