ISO 22000

iso 22000

The organization plans and implements monitoring, measuring, analysis and improvement processes needed to:
- demonstrate conformity of the food product
- ensure conformity of the quality management system
- continually improve the effectiveness of the quality management system

The organization must validate that:
- selected control measures are capable of achieving the intended control of the food safety hazard(s) for which they are designated
- control measures are effective and capable of ensuring control of the identified food safety hazard(s) to obtain end products that meet the defined acceptable levels

However, control measure and/or combinations thereof that cannot be validated must be modified and re-assessed.

Control procedures must be in place to control monitoring and measuring.

Key words for this section are:
- Internal audit
- Evaluation of individual verification results
- Analysis of results of verification activities

The quality management information needs must be defined. This includes:
- information you need to evaluate your quality management system
- information you need to improve your quality management system

Quality management system data must be collected. This includes:
- monitoring and measuring the suitability of you quality management system
- monitoring and measuring the effectiveness of you quality management system

Quality management information must be provided about:
- customers
- suppliers
- your products
- your processes

1959 - Pillsbury develops HACCP for the manned space program. HACCP consists of three principles

1971 - The Pillsbury Company presents the concept of HACCP to the US food processing industry

1974 - HACCP principles incorporated into the Low Acid Canned Food Regulations

1985 - Publication of "An evaluation of the role of microbiological criteria for foods and food ingredients" by the National Academies of Sciences recommends the incorporation of HACCP into food processing regulations

1989 - Publication of the seven principles of HACCP by the NCMCF

1992 NACMCF revises HACCP to include the five preliminary steps and the prerequisite programs

1993 - Codex publishes HACCP guidelines

1995 - Seafood HACCP rule

1996 - Pathogen reduction and HACCP rule for meat and poultry

1997 - Codex and NACMCF revise HACCP guidelines

1998 - Food and Agriculture Organization and the World Health Organization publish guidance for regulatory assessment of HACCP

1990s - Austalia, Ireland, the Netherlands, Germany, Denmark and US develop national HACCP standards and the development of third party certifications of food safety systems

2002 - Juice HACCP rule implemented

2005 - Publication of ISO 22000 Food safety management system requirements

The ISO 22000:2005 standard can be purchased at the following website:
http://www.iso.org/iso/en/CatalogueDetailPage.CatalogueDetail?CSNUMBER=35466&ICS1=67&ICS2=20&ICS3

ISO 22000 will be part of a series of standards that will include:

ISO/TS 22004, Food safety management systems - Guidance on the application of ISO 22000:2005

ISO/TS 22003, Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems

ISO 22005, Traceability in the feed and food chain - General principles and guidance for system design and development

ISO 22000 can be implemented by itself. However, the structure of the standard is aligned with ISO 9001:2000 which allows companies that are already registered to ISO 9001 to implement ISO 22000 quickly.

The FAO/WHO's Codex Alimentarius Commission was responsible for the well-known Hazard Analysis and Critical Control Point (HACCP) system for food hygiene. Codex and ISO have partnered to faciltate the implementation of ISO 22000.

A growing number of ISO 9001 registrars are offering certification services for food safety management systems conforming to ISO 22000.

Because of the importance of safe food supply and standardized programs, more than 20 different schemes have been developed worldwide.
National standards can cause:
- different levels of food safety
- confusion
- increased costs for multi-national companies to implement all the different standards

ISO 22000 harmonizes the requirements for managing food supply chains.

The standard has become significantly important with the rise in illnesses from infected food. In addition to the obvious health hazards, there are significant costs related to food-borne illness. These include:
- medical treatment
- insurance
- legal compensation
- absense from work