ISO 22000, HACCP, Consultants, Webinars, Registrars
Thursday, November 30, 2006
GENERIC HACCP MODEL FOR BEEF SLAUGHTER
The following introduction was written by the United States Department of Agriculture - Food Safety and Inspection Service. Please go to:
www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-13.pdf
for the entire document.
Introduction
The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products.
The Food Safety and Inspection Service (FSIS) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments. The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are
fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made. Throughout this generic model, FSIS discusses a HACCP team with members from different departments. In many very small establishments, there will not be separate departments with different employees. But, there will be employees who perform these different functions – often
several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility.
Each generic model can be used as a starting point for the development of plant-specific plan(s)reflecting actual plant environments and the processes conducted. The generic model is not intended to be used “as is” for plant specific HACCP plans.
The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417.2(b)(1).
(b) The HACCP plan. (1) Every establishment shall develop and implement a written HACCP plan covering each product produced by that establishment whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur,based on the hazard analysis conducted in accordance with paragraph (a) of this section, including products in the following processing categories:
(i) Slaughter--all species.
(ii) Raw product--ground.
(iii) Raw product--not ground.
(iv) Thermally processed--commercially sterile.
(v) Not heat treated--shelf stable.
(vi) Heat treated--shelf stable.
(vii) Fully cooked--not shelf stable.
(viii) Heat treated but not fully cooked--not shelf stable.
(ix) Product with secondary inhibitors--not shelf stable.
This generic model is designed for use with the first process category: Slaughter.
The purpose of the process category listing in 417.2 is to set out the circumstances under which a HACCP team may develop a single HACCP plan for multiple products. This may be done when products are in the same process category, and food safety hazards, critical control points, and other features are essentially the same. There is a generic model for each process category, plus two for subcategories which present special issues: irradiated products and mechanically separated products.
In order to select the model or models that will be most useful for the activities performed in any specific plant, the following steps should be taken:
1) For slaughtering operations, select the model for the appropriate species.
2) For processed products, make a list of all products produced in the plant.
3) Examine the list and group like products, considering common processing steps and equipment used.
4) Compare the grouped products with the list of processes in the regulations; this step should reveal how many and which of the generic models might be useful.Deciding on a generic model and which products can be covered by a single plan is an important achievement. If the team does it well, it can save a lot of unnecessary effort and paperwork. Selecting an inappropriate generic model reduces its potential benefits. However, often the HACCP team will discover they have made this error when they develop their process flow diagram or during their hazard analysis. These are early stages in the process when it is relatively easy to make changes.
In any case, establishments must meet all regulatory requirements for their products.
www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-13.pdf
for the entire document.
Introduction
The Hazard Analysis Critical Control Point (HACCP) system is a scientific approach to process control. It is designed to prevent the occurrence of problems by assuring that controls are applied at any point in a food production system where hazardous or critical situations could occur. Hazards include biological, chemical, or physical contamination of food products.
The Food Safety and Inspection Service (FSIS) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all inspected meat and poultry plants. As part of its efforts to assist establishments in the preparation of plant-specific HACCP plans, FSIS determined that a generic model for each process defined in the regulation would be made available for use on a voluntary basis by inspected establishments. The generic models have been revised since their initial publication and distribution as DRAFTS. The most important change in the revised versions is to make certain that these models are
fully consistent with the features of the final regulation. Also, other technical and editorial improvements have been made. Throughout this generic model, FSIS discusses a HACCP team with members from different departments. In many very small establishments, there will not be separate departments with different employees. But, there will be employees who perform these different functions – often
several of them. For purposes of explaining concepts, it is easier to speak as if these were different people, even though in many cases, they may be the same person carrying out more than one responsibility.
Each generic model can be used as a starting point for the development of plant-specific plan(s)reflecting actual plant environments and the processes conducted. The generic model is not intended to be used “as is” for plant specific HACCP plans.
The generic models are designed for use in conjunction with the list of process categories found in the HACCP regulations in section 417.2(b)(1).
(b) The HACCP plan. (1) Every establishment shall develop and implement a written HACCP plan covering each product produced by that establishment whenever a hazard analysis reveals one or more food safety hazards that are reasonably likely to occur,based on the hazard analysis conducted in accordance with paragraph (a) of this section, including products in the following processing categories:
(i) Slaughter--all species.
(ii) Raw product--ground.
(iii) Raw product--not ground.
(iv) Thermally processed--commercially sterile.
(v) Not heat treated--shelf stable.
(vi) Heat treated--shelf stable.
(vii) Fully cooked--not shelf stable.
(viii) Heat treated but not fully cooked--not shelf stable.
(ix) Product with secondary inhibitors--not shelf stable.
This generic model is designed for use with the first process category: Slaughter.
The purpose of the process category listing in 417.2 is to set out the circumstances under which a HACCP team may develop a single HACCP plan for multiple products. This may be done when products are in the same process category, and food safety hazards, critical control points, and other features are essentially the same. There is a generic model for each process category, plus two for subcategories which present special issues: irradiated products and mechanically separated products.
In order to select the model or models that will be most useful for the activities performed in any specific plant, the following steps should be taken:
1) For slaughtering operations, select the model for the appropriate species.
2) For processed products, make a list of all products produced in the plant.
3) Examine the list and group like products, considering common processing steps and equipment used.
4) Compare the grouped products with the list of processes in the regulations; this step should reveal how many and which of the generic models might be useful.Deciding on a generic model and which products can be covered by a single plan is an important achievement. If the team does it well, it can save a lot of unnecessary effort and paperwork. Selecting an inappropriate generic model reduces its potential benefits. However, often the HACCP team will discover they have made this error when they develop their process flow diagram or during their hazard analysis. These are early stages in the process when it is relatively easy to make changes.
In any case, establishments must meet all regulatory requirements for their products.
Monday, November 27, 2006
Shig Happens Food Allergies 1/4
"Fear of Food, Food Allergies, or Please Keep Your Nuts Off My Dish"
PART 1 | Original Airdate 9/27/06
ISO 22000 Food Safety
Shig Happens Food Allergies 2/4
"Fear of Food, Food Allergies, or Please Keep Your Nuts Off My Dish"
PART 2 | Original Airdate 9/27/06
ISO 22000 Food Safety
Shig Happens Food Allergies 3/4
"Fear of Food, Food Allergies, or Please Keep Your Nuts Off My Dish"
PART 3 | Original Airdate 9/27/06
ISO 22000 Food Safety
Shig Happens Food Allergies 4/4
"Fear of Food, Food Allergies, or Please Keep Your Nuts Off My Dish"
PART 4 | Original Airdate 9/27/06
ISO 22000 Food Safety
Wednesday, November 15, 2006
ISO 22000 Newsflash
Newsflash - the ISO 22000 is starting to take off as a standard of choice for implementing food safety initiatives.
The following three companies have attained certification to the new ISO 22000 standard for food safety in North America:
Kraft Foods Global of Woburn, Massachusetts, United States
New Season Foods of Forest Grove, Oregon, United States
Bramfood Manufacturers and Distributors of Brampton, Ontario, Canada
Another interesting program that should be reviewed by food companies in Manitoba and government worldwide has been put together by the Manitoba Agriculture, Food and Rural Affairs. The program involves funding to implement HACCP and/or ISO 22000. A short description is provided below:
FOOD SAFETY INITIATIVE
The Food Safety Initiative (FSI) is a component of the Canadian Food Safety and Quality Program (CFSQP). It is funded under the Agricultural Policy Framework (APF), a federal-provincial-territorial initiative that aims to position Canada as a world leader in food safety, innovation and environmentally responsible, agricultural production.
The FSI was developed to increase the number of non-federally registered, food processing plants developing and implementing Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) and/or ISO 22000 food safety systems. Fish and shellfish processing plants are excluded.
To be eligible for funding, you must implement the Manitoba GMP/HACCP Advantage Program and/or the ISO 22000.
And the actual link to the website and additional details is as follows:
http://www.gov.mb.ca/agriculture/foodsafety/fsi/cfs10s00.html
The following three companies have attained certification to the new ISO 22000 standard for food safety in North America:
Kraft Foods Global of Woburn, Massachusetts, United States
New Season Foods of Forest Grove, Oregon, United States
Bramfood Manufacturers and Distributors of Brampton, Ontario, Canada
Another interesting program that should be reviewed by food companies in Manitoba and government worldwide has been put together by the Manitoba Agriculture, Food and Rural Affairs. The program involves funding to implement HACCP and/or ISO 22000. A short description is provided below:
FOOD SAFETY INITIATIVE
The Food Safety Initiative (FSI) is a component of the Canadian Food Safety and Quality Program (CFSQP). It is funded under the Agricultural Policy Framework (APF), a federal-provincial-territorial initiative that aims to position Canada as a world leader in food safety, innovation and environmentally responsible, agricultural production.
The FSI was developed to increase the number of non-federally registered, food processing plants developing and implementing Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) and/or ISO 22000 food safety systems. Fish and shellfish processing plants are excluded.
To be eligible for funding, you must implement the Manitoba GMP/HACCP Advantage Program and/or the ISO 22000.
And the actual link to the website and additional details is as follows:
http://www.gov.mb.ca/agriculture/foodsafety/fsi/cfs10s00.html
ISO 22000, HACCP, Consultants, Webinars, Registrars
Monday, November 13, 2006
Relevance of ISO 22000
One reason to implement and certify to ISO 22000 is that some customers will require it, as they become aware of the standard and recognize the value in dealing with ISO 22000 certified suppliers. Another reason to implement the standard is its goal of harmonization – the company developing and implementing its food safety management system in conformance with ISO 22000 can be confident in its ability to conform to statutory and regulatory requirements wherever it does business.
HACCP Plans
Food companies have been developing their own HACCP plans for about a decade, following the seven HACCP principles and applying them to their circumstances in order to produce safe foods. However, HACCP plans have to be so specific to the type of business and the physical layout of each site that it is not possible to have one set of HACCP standards for all companies to follow in all situations. And while HACCP plan requirements have been codified in many localities, HACCP regulations are not – and probably cannot be – made uniform.
Implementing ISO 22000 Food Safety Management System
Implementing your ISO 22000 Food Safety Management System represents a major effort. Some things will go rapidly and some will proceed in frustratingly slow fashion. It is essential that you get Top Management and all key personnel on board and not let the effort stall – it is almost always harder to get a project restarted than it is to get it started in the first place.
Although it won’t seem like it at first, your ISO 22000 FSMS should ultimately provide significant benefits to your organization. The systematized continual improvement should provide efficiency gains in all areas. ISO certification of your food safety management system ought to instill greater confidence in the safety of your end products, which should translate to increased business. Improving customer satisfaction should also improve sales and, ultimately, the bottom line. Further, if an area of your program appears to be too bureaucratic and non-value-adding, it may be a target for continuous improvement efforts.
After your Company's food safety management system is ISO-certified and you've had your program in place for a year, you’ll wonder how you managed without it.
Introduction to ISO 22000 and Food Safety
A major change has recently taken place in the area of food safety. As of September, 2005, it is possible for companies to gain ISO certification for their food safety management systems. This section of the ISO 22000 manual provides an introduction to ISO 22000, a brief history of ISO, and an explanation of the process involved in certifying to ISO 22000, as well as definitions of ISO terms.
This section also provides a brief introduction to the basic concept of food safety – its structure, standards, security requirements, and definitions. The food supply chain is constantly changing, so that no document can claim to capture every possible issue, policy, or procedure and still be current. The concepts discussed in this manual cover the common, basic elements of a Food Safety Management System (FSMS).
One reason to implement and certify to ISO 22000 is that some customers will require it, as they become aware of the standard and recognize the value in dealing with ISO 22000 certified suppliers. Another reason to implement the standard is its goal of harmonization – the company developing and implementing its food safety management system in conformance with ISO 22000 can be confident in its ability to conform to statutory and regulatory requirements wherever it does business.
HACCP Plans
Food companies have been developing their own HACCP plans for about a decade, following the seven HACCP principles and applying them to their circumstances in order to produce safe foods. However, HACCP plans have to be so specific to the type of business and the physical layout of each site that it is not possible to have one set of HACCP standards for all companies to follow in all situations. And while HACCP plan requirements have been codified in many localities, HACCP regulations are not – and probably cannot be – made uniform.
Implementing ISO 22000 Food Safety Management System
Implementing your ISO 22000 Food Safety Management System represents a major effort. Some things will go rapidly and some will proceed in frustratingly slow fashion. It is essential that you get Top Management and all key personnel on board and not let the effort stall – it is almost always harder to get a project restarted than it is to get it started in the first place.
Although it won’t seem like it at first, your ISO 22000 FSMS should ultimately provide significant benefits to your organization. The systematized continual improvement should provide efficiency gains in all areas. ISO certification of your food safety management system ought to instill greater confidence in the safety of your end products, which should translate to increased business. Improving customer satisfaction should also improve sales and, ultimately, the bottom line. Further, if an area of your program appears to be too bureaucratic and non-value-adding, it may be a target for continuous improvement efforts.
After your Company's food safety management system is ISO-certified and you've had your program in place for a year, you’ll wonder how you managed without it.
Introduction to ISO 22000 and Food Safety
A major change has recently taken place in the area of food safety. As of September, 2005, it is possible for companies to gain ISO certification for their food safety management systems. This section of the ISO 22000 manual provides an introduction to ISO 22000, a brief history of ISO, and an explanation of the process involved in certifying to ISO 22000, as well as definitions of ISO terms.
This section also provides a brief introduction to the basic concept of food safety – its structure, standards, security requirements, and definitions. The food supply chain is constantly changing, so that no document can claim to capture every possible issue, policy, or procedure and still be current. The concepts discussed in this manual cover the common, basic elements of a Food Safety Management System (FSMS).
Thursday, November 09, 2006
Personal Food Safety outside the workplace
Here's something a little different then the typical ISO 22000, HACCP, Critical Control Points, Food Safety and ISO 9001 information this site offers:
Saturday, November 04, 2006
ISO 22000, ISO 9001, HACCP
Registration to ISO 22000 should be combined with ISO 9001 registration.
The ISO 22000 standard delivers a common global framework of safety requirements for all organizations in the food supply chain, including crop production, processing, distribution, and related operations. It is an international standard that harmonizes various existing national and industry certification schemes. ISO 22000 incorporates all seven HACCP (Hazard Analysis and Critical Control Points) principles and implementation plans. Overall, ISO 22000 creates an effective framework for food safety management, communication along the food supply chain, and control of food safety hazards.
Adopting the ISO 22000 standard gives you competitive efficiencies worldwide. With registration to ISO 22000, you get:
-A single, globally-accepted standard
-Uniform food safety procedures worldwide
-Improved communication with your trading partners
-Better understanding and implementation of HACCP principles
-A driver for continuous improvement
-Improved food safety hazard control
-A uniformly auditable standard
The ISO 22000 standard was drafted to serve the needs of not just food producers and manufacturers, but also virtually every other organization that participates in the food supply chain. The result is a set of standards that work consistently, worldwide, to assure the safety of the food supply. Operations covered by ISO 22000 include:
-Primary and Secondary Food Production
-Crop production
-Feed production
-Primary food processing
-Secondary food processing
-Wholesaling and distribution
-Food retailing related operations
-Pesticide, fertilizer, and veterinary pharmaceutical production
-Ingredients and additives production
-Transportation and storage
-Equipment production
-Cleaner/sanitizer production
-Packaging materials production
-Service providers
The ISO 22000 standard delivers a common global framework of safety requirements for all organizations in the food supply chain, including crop production, processing, distribution, and related operations. It is an international standard that harmonizes various existing national and industry certification schemes. ISO 22000 incorporates all seven HACCP (Hazard Analysis and Critical Control Points) principles and implementation plans. Overall, ISO 22000 creates an effective framework for food safety management, communication along the food supply chain, and control of food safety hazards.
Adopting the ISO 22000 standard gives you competitive efficiencies worldwide. With registration to ISO 22000, you get:
-A single, globally-accepted standard
-Uniform food safety procedures worldwide
-Improved communication with your trading partners
-Better understanding and implementation of HACCP principles
-A driver for continuous improvement
-Improved food safety hazard control
-A uniformly auditable standard
The ISO 22000 standard was drafted to serve the needs of not just food producers and manufacturers, but also virtually every other organization that participates in the food supply chain. The result is a set of standards that work consistently, worldwide, to assure the safety of the food supply. Operations covered by ISO 22000 include:
-Primary and Secondary Food Production
-Crop production
-Feed production
-Primary food processing
-Secondary food processing
-Wholesaling and distribution
-Food retailing related operations
-Pesticide, fertilizer, and veterinary pharmaceutical production
-Ingredients and additives production
-Transportation and storage
-Equipment production
-Cleaner/sanitizer production
-Packaging materials production
-Service providers
