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).
# posted by e-shoq.com @ 12:41 PM 
