HACCP ISO 22000
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ISO 22000 is the International Food Safety Management Standard.
HACCP ISO 22000
ISO 22000 - A Comprehensive Framework for Global Food Safety Management
ISO 22000 is an international certification standard that integrates the core elements of ISO 9001 and HACCP to provide a comprehensive framework for developing, implementing, and continually improving a Food Safety Management System (FSMS). In response to growing consumer demand for safe food, many companies have adopted food quality and safety management systems based on HACCP principles. To further define HACCP’s role, ISO developed an auditable standard in 2001, culminating in ISO 22000, which sets food safety management requirements for organizations across the global food supply chain, including farming, processing, transportation, storage, retail, and packaging. This harmonized safety standard simplifies and accelerates processes while ensuring compliance with food safety regulations worldwide, making it an efficient and effective tool for market entry by integrating multiple principles, methodologies, and applications into a universally accepted framework.
Key Requirements and Features of ISO 22000 for Food Safety Management
ISO 22000 specifies the requirements for a food safety management system that combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:
- Provide interactive communication, internationally and across the supply chain.
- Compliance with the HACCP principles – Hazard Analysis, Identify Critical Control Points (CCP’s), Establish Critical Links, Monitor CCP’s, Establish Corrective Action, Record Keeping, Verification.
- Harmonise the voluntary and prerequisite standards.
- Create a structure that’s aligned with ISO 9001:2000.
- System management.
- Process control
Benefits of HACCP – ISO 22000:2005 certification
- Customer satisfaction - through delivery of products that consistently meet customer requirements including quality, safety and legality
- Reduced operating costs - through continual improvement of processes and resulting operational efficiencies
- Operational efficiencies - by integrating pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Check-Act philosophies of ISO 9001 to increase the effectiveness of the Food Safety Management System
- Improved stakeholder relationships - including staff, customers and suppliers
- Legal compliance - by understanding how statutory and regulatory requirements impact the organization and its customers and testing compliance through internal audits and management reviews
- Improved risk management - through greater consistency and traceability of product
- Proven business credentials - through independent verification against recognized standards
- Ability to win more business - particularly where procurement specifications require certification as a condition to supply
How to achieve HACCP – ISO 22000:2005 certification – HACCP/ ISO 22000 implementation / Certification steps
Lakshy Management Consultant Pvt Ltd. offers a well defined and globally proven implementation methodology for HACCP / ISO 22000 Food safety management system certification.
- Gap Analysis
- Awareness Training
- Hazard analysis and risk analysis
- Documentation Design and finalization
- Implementation
- Internal Auditor Training and conduct of internal audit
- Management Review Meeting
- Review of Implementation
- Pre-assessment
- Stage 1 – certification audit
- Stage 2 – certification audit
- Award of ISO 22000 / HACCP certification
- Continual improvement of the system through value added consulting and training services
What are the requirements of HACCP / ISO 220000 standard ?
Hazard Analysis
Hazards (biological, chemical, and physical) are conditions which may pose an unacceptable health risk to the consumer. A flow diagram of the complete process is important in conducting the hazard analysis. The significant hazards associated with each specific step of the manufacturing process are listed. Preventive measures (temperature, pH, moisture level, etc.) to control the hazards are also listed.
Identify Critical Control Points
Critical Control Points (CCP) are steps at which control can be applied and a food safety hazard can be prevented, eliminated or reduced to acceptable levels. Examples would be cooking, acidification or drying steps in a food process..
Establish Critical Limits
All CCP's must have preventive measures which are measurable! Critical limits are the operational boundaries of the CCPs which control the food safety hazard(s). The criteria for the critical limits are determined ahead of time in consultation with competent authorities. If the critical limit criteria are not met, the process is "out of control", thus the food safety hazard(s) are not being prevented, eliminated, or reduced to acceptable levels.
Monitor the CCP's a
Monitoring is a planned sequence of measurements or observations to ensure the product or process is in control (critical limits are being met). It allows processors to assess trends before a loss of control occurs. Adjustments can be made while continuing the process. The monitoring interval must be adequate to ensure reliable control of the process.
Establish Corrective Action
HACCP is intended to prevent product or process deviations. However, should loss of control occur, there must be definite steps in place for disposition of the product and for correction of the process. These must be pre-planned and written. If, for instance, a cooking step must result in a product center temperature between 165oF and 175oF, and the temperature is 163oF, the corrective action could require a second pass through the cooking step with an increase in the temperature of the cooker..
Record keeping
The HACCP system requires the preparation and maintenance of a written HACCP plan together with other documentation. This must include all records generated during the monitoring of each CCP and notations of corrective actions taken. Usually, the simplest record keeping system possible to ensure effectiveness is the most desirable.
Verification
Verification has several steps. The scientific or technical validity of the hazard analysis and the adequacy of the CCP's should be documented. Verification of the effectiveness of the HACCP plan is also necessary. The system should be subject to periodic revalidation using independent audits or other verification procedures.
HACCP and ISO 22000: Comprehensive Strategies for Food Safety Management
HACCP offers continuous and systematic approaches to assure food safety. In light of recent food safety related incidents, there is a renewed interest in HACCP from a regulatory point of view. Both FDA and USDA are proposing umbrella regulations which will require HACCP plans of industry. The industry will do well to adopt HACCP approaches to food safety whether or not it is required.
ISO 22000 requires that you design and document a Food Safety Management System (FSMS). The standard contains the specific requirements to be addressed by the FSMS. Generally the standard addresses:
- Having an overall Food Safety Policy for your organization, developed by top management.
- Setting objectives that will drive your companies efforts to comply with this policy.
- Planning and designing a management system and documenting the system.
- Maintaining records of the performance of the system.
- Establishing a group of qualified individuals to make up a Food Safety Team.
- Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
- Having an emergency plan
- Holding management review meetings to evaluate the performance of the FSMS
- Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety
- Following HACCP principles
- Establishing a traceability system for identification of product
- Establishing a corrective action system and control of nonconforming product
- Maintaining a documented procedure for handling withdrawal of product
- Controlling monitoring and measuring devices
- Establishing and maintaining and internal audit program
- Continually updating and improving the FSMS
Integrate HACCP / ISO 22000 with other management system standards
ISO 22000 / HACCP is designed to be compatible with other management systems standards and specifications, such as ISO 9001, ISO 45001, ISO 17025, ISO 27001, ISO 14001 and other ISO management standards. They can be integrated seamlessly through Integrated Management system approach. They share many principles so choosing an integrated management system can offer excellent value for money and an easier approach to implement, manage and improve multiple standards simultaneously.
What we offer in the field of HACCP / ISO 22000 standard and certification
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