ISO 22000

Katie Couric's Notebook: Food Safety

2007-07-12T13:24:00.000-07:00

Jiuliano's Pasta Company

2007-05-03T09:06:00.000-07:00

Jiuliano's Pasta is a pasta manufacturer based in Sydney, Australia. We use only the best Australian ingredients to supply the best quality pasta range. We cater for anybody, from Large Distributors International or the local Delicatessen. We are also HACCP (SGS) approved.

Salinas Valley E. coli

2007-03-07T17:18:00.000-08:00

Bill Marler visits the Salinas Valley after the Spinach E. coli outbreak.

SF Food Safety Clip

2007-02-01T08:58:00.000-08:00

Taco Bell as per Letterman

2006-12-19T06:19:00.000-08:00

GENERIC HACCP MODEL FOR BEEF SLAUGHTER

2006-11-30T09:46:00.000-08:00

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.

Shig Happens Food Allergies 1/4

2006-11-27T17:00:00.000-08:00

"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

2006-11-27T16:57:00.000-08:00

"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

2006-11-27T16:55:00.000-08:00

"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

2006-11-27T16:48:00.000-08:00

"Fear of Food, Food Allergies, or Please Keep Your Nuts Off My Dish"
PART 4 | Original Airdate 9/27/06

ISO 22000 Food Safety

ISO 22000 Newsflash

2006-11-15T09:16:00.000-08:00

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

ISO 22000, HACCP, Consultants, Webinars, Registrars

2006-11-13T12:41:00.000-08:00

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).

2006-09-07T12:20:00.000-07:00

The McDonald's You Don't Know: Food Safety, Part 2

Leaders in food safety; iso22000

The Spinach is Bad!

2006-10-17T06:50:00.000-07:00

ISO 22000 and/or HACCP implemented at the farm level may have prevented this summer's spinach problem. Food safety isn't evident with the cows doing their business above the valley where the spinach grows. Would you do this if it was your own garden?

ISO 22000 almost = ISO 9000 + HACCP

2006-01-27T19:03:00.000-08:00

New ISO standard was released in 2005. This standard was designed to integrate with an ISO 9001 management system.

Personal Food Safety outside the workplace

2006-11-09T11:16:00.000-08:00

Here's something a little different then the typical ISO 22000, HACCP, Critical Control Points, Food Safety and ISO 9001 information this site offers:

ISO 22000, ISO 9001, HACCP

2006-11-04T15:42:00.000-08:00

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

HACCP Generic Model - Assembled Meat

2006-09-07T12:22:00.000-07:00

As the demand for pizza grows, and as production increases, there is a clear need for a HACCP model for producing pizza properly. This model, for an assembled product, would be relevant to the preparation of sandwiches and other similar products where the ingredients are received in a cooked ready-to-eat condition and are then assembled and packed for distribution.

Historically, there has been no outbreak of food-borne illness associated with frozen pizza. However, given the ingredients - cheese and meat in the topping, spices in the sauce - the potential is there.

The process does not contain a cooking step except for the crust. The end user may either fully cook or only reheat the product before consumption. Some products are specifically designed for microwave oven reconstitution. Because of the variation in cooking directions, the heating step cannot be relied on as a microbiological kill step. This places a reliance on the quality/ safety of the incoming ingredients, making the receiving a critical control point.

After production, the product is quickly frozen and the distribution is to maintain the product in a frozen condition. This should limit the growth of organisms, but will not eliminate any microbiological hazard already in the product. The product must therefore be considered as ready-to-eat when shipped for distribution.

Form 1 - Product Description

Form 2 - List of Product Ingredients and Incoming Material

Form 3 - Process Flow Diagram

Form 4 - Plant Schematic

Form 5 - Biological Hazards

Form 6 - Chemical Hazards

Form 7 - Physical Hazards

Form 8 - Critical Control Points Determination

Form 3a -Process Flow Diagram with CCPs

Form 5a - Biological Hazards and Controls

Form 6a - Chemical Hazards and Controls

Form 7a - Physical Hazards and Controls

Form 9 - Hazards not controlled by operator

Form 10 - HACCP Plan

Annexes - HACCP Record (examples)

8 Validation, verification and improvement of the food safety management system

2006-03-24T14:00:00.000-08:00

iso 22000

7.10.1 Corrections

2006-05-01T12:26:00.000-07:00

The food organization ensures that when critical limits for Critical Control Points (CCP) are exceeded that products affected are identified and controlled. That is not used or released.

DOCUMENTED PROCEDURE is established and maintained outlining:
- identification and assessment of affected end products to determine their proper handling
- review of the corrections

iso 22000

7.9 Traceability system

2006-05-04T16:43:00.000-07:00

The food organization must establish and apply a traceability system that identifies product lots and how they link to raw materials, processing and delivery records.

The traceability system shall be able to identify incoming material from suppliers and the distribution of the end product.

Records of traceability are maintained for a defined period to allow system assessment to enable handling of potentially unsafe products and in the event of product withdrawal. Records comply to statutory and regulatory requirements and customer requirements and may include lot identification.

iso 22000

7.8 Verification planning

2006-05-05T17:00:00.000-07:00

Verification planning defines the purpose, methods, frequencies and responsibilities for the verificaiton activities. The verification activities confirm that:
- prerequisite programmes are implemented
- input to the hazard analysis is continuously updated
- operational prequisite programmes and HACCP plans are implemented and effective
- hazard levels are within identified acceptable levels
- PROCEDURES required by the organization are implemented and effective

The output of planning is suitable to the food organization.

Verification results are recorded and communicated to the food safety team. Verification results must be provided to enable analysis of verification activity results.

When verification is based on testing of end product samples and these samples show nonconformity with the acceptable level of food safety hazard, the affected lots of product are handled as potentially unsafe.

Information on the testing standard ISO 17025 is found at www.isoiec17025.blogspot.com

iso 22000

7.7 Updating of preliminary information and documents specifying the Prerequisite Programmes and the HACCP plan

2006-05-16T16:41:00.000-07:00

After Prerequisite Programmes and HACCP plans have been established, the food organization must update the following information when necessary:

- product characteristics
- intended use
- flow diagrams
- process steps
- control measures

HACCP plans and PROCEDURES specifying Prerequisite Programmes are amended when necessary.

iso 22000

7.6.1 HACCP Plan

2006-05-29T15:36:00.000-07:00

The HACCP plan must be documented and include the following for each critical control point:
- food safety hazards to be controlled at the critical control point
- control measures
- critical limits
- monitoring procedures
- corrections and corrective actions to be taken if critical limits are exceeded
- responsibilities and authorities
- records of monitoring

The following sequence of 12 steps represents the approach recommended by CFIA for the development of a HACCP plan. It is suggested that HACCP/FSEP courses should follow this logic sequence and include a discussion of each of the steps and principles. This logic sequence has been agreed to at the international level by a HACCP working group of Codex Alimentarius (WHO/FAO). The seven basic principles of HACCP are indicated in the brackets.
Although a HACCP course should discuss all the steps of the logic sequence, particular attention should be given to the following steps:
- Assembling the HACCP Team;
- Hazard Analysis;
- Critical Control Point Determination; and
- Elaboration of the HACCP plan per se.

Assemble the HACCP Team: The development of a successful HACCP system depends on the participation of a number of key individuals at the plant level and external experts if necessary. HACCP/FSEP courses should include a discussion of who should participate in the development of the HACCP system and emphasize the importance of management commitment from all levels. Teams should be multi-disciplinary.

Hazard Analysis: Hazard analysis is one of the most important steps in developing a HACCP plan. A wrong or faulty hazard analysis will significantly jeopardize the effectiveness of the HACCP plan. Courses should include a detailed discussion of the types of hazards (biological, chemical and physical) as well as a thorough description of how to conduct a hazard analysis. The course should include discussions of how to review the incoming material and ingredients for hazards as well as the evaluation of in-plant operations for hazards. Reference should be made to sources of information on hazards such as reference databases, scientific and food journals as well as other publications.

CCP Determination: The proper identification of Critical Control Points is critical to the ultimate effectiveness of a HACCP plan. HACCP/FSEP courses need to include a detailed description of the CCP identification process including common CCPs such as cooking. As part of the Critical Control Points determination, the CFIA process recommends the use of a decision tree.

Elaboration of the HACCP Plan: This final step in the development of a HACCP plan consists in describing the parameters required for each CCP. These parameters ensure that each CCP is controlled and that records exist to attest to it.

Use of Forms: In order to facilitate the logical sequence of developing a HACCP plan, CFIA has developed a series of forms. The forms proceed through the recommended steps leading to the development of a detailed plan.

Generic Models

Implementation and Maintenance of HACCP Plans: In addition to the principles of HACCP and the use of generic models to develop in-plant HACCP plans, industry processors will require information and guidance on how to successfully implement a HACCP plan and maintain it over a long term basis.

Course Examinations and Certificates: It is recommended that course participants undertake an examination or testing procedure on a voluntary basis. It is not considered mandatory that all participants are examined, however, it is recommended that such an opportunity be designed along with the course. It is also strongly recommended that course participants receive a «Certificate of Participation» for attending the course. If they undertake a formal examination process then they should be provided with a «Certificate of Successful Completion». These certificates may be included in the employee's training file upon returning to his/her working site.

iso 22000

7.6 Establishing the HACCP plan

2006-06-13T09:10:00.000-07:00

The U.S. Food and Drug Administration (FDA) issued seafood regulations in 1995 based on the concept of Hazard Analysis and Critical Control Point (HACCP). The FDA has allowed a grace period of 2 years for industry compliance. To continue doing business after December 1997, U.S. seafood processors and importers must have a written HACCP plan on file and an employee certified through FDA approved HACCP training. The purpose of these regulations is to ensure safe processing and importing of fish and fishery products. This program arose because of growing public concern about seafood-borne illnesses and seafood safety as well as from industry requests for a practical, cost-effective solution.

To whom do these regulations apply?

Processors – businesses in the United States or foreign countries engaged in custom, commercial, or institutional processing which includes: handling, storage, preparing, heading, eviscerating, shucking, freezing, changing into different market forms, manufacturing, preserving, packing, labeling, dockside unloading, or holding fish and fishery products.
Importers – U. S. owner or consignee at the time of entry into the United States, or the U.S. agent or representative of the foreign owner at the time of entry. Foreign processors will be influenced indirectly through requirements for U. S. importers who must ensure their suppliers comply with HACCP programs equivalent to those for domestic processors.
Products Involved – fresh or saltwater fish, crustaceans, all mollusks, alligators, frogs, aquatic turtles, jellyfish, sea cucumbers, sea urchins, other aquatic animal life (except mammals and birds), and the roe from these animals, if intended for human consumption. A fishery product includes fish or shellfish as the characterizing agent.
Exempted – harvesting or transporting the involved products without otherwise processing; retail operations and practices such as heading, eviscerating, or freezing intended solely to prepare (involved products) for holding on board a harvest vessel.

Note – Harvesters, transporters, and aquaculture producers can be influenced indirectly through a processor’s product and shipping specifications, as related to their HACCP plans.

The HACCP system is a common-sense approach designed to identify and control food-safety hazards (i.e. harmful microorganisms, or chemical and physical contaminants) and monitor the controls established. It depends on industry self-regulation through “preventative management” with the oversight of regulatory agencies. The seafood HACCP concept is based on 7 principles known as the “Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products.”

Conduct hazard analysis and identify preventive measures;
Identify critical control points (CCP);
Establish critical limits;
Monitor each CCP;
Establish corrective action to be taken when deviation from a critical limit occurs;
Establish a record-keeping system;
Establish verification procedures.

However, the FDA regulations about establishing a HACCP plan assume that certain conditions have already been met. The HACCP plan will be in addition to previously existing requirements for current Good Manufacturing Practices (GMPs), compliance with regulations to prevent economic fraud, and the use of Sanitation Standard Operating Procedures (SSOP). Sanitation Standard Operating Procedures that must be monitored include:

1. Safety or water (including ice) that comes into contact with food or food contact surfaces;

2. Condition and cleanliness of food contact surfaces, including utensils, gloves, and outer garments;

3. Prevention of cross-contamination from unsanitary objects to food, food-packaging material, and other food-contact surfaces -- including utensils, gloves and outer garments, and from raw product to cooked product;

4. Maintenance of hand washing, hand sanitizing, and toilet facilities;

5. Protection of food, food processing-packaging materials, and food contact surfaces from adulterants (e.g. lubricants, fuel, pesticides, other unsafe compounds, and chemical, physical and biological contaminants);

6. Proper labeling, storage, and use of toxic compounds;

7. Control of employee health conditions that could contaminate food, food-packaging materials, and food-contact surfaces;

8. Exclusion of pests from the food plant.

Enforcement of HACCP and seafood regulations will be the responsibility of the FDA and state regulatory authorities.

A Brief History of HACCP

Pillsbury Company applied the HACCP concept to food in the early 1960s to supply safe food for the U.S. space program. Pillsbury had decided the techniques they used were inadequate to ensure that contamination would not occur during food production. They realized extensive testing, after production, would take too long to be practical for the space program. It was decided that the best way to insure food safety was to prevent hazards/contamination from occurring during the production process. Since then, Pillsbury’s HACCP system has gained worldwide recognition as a state-of-the-art method for food-safety control.

The first FDA-required HACCP controls were for canned foods (1973) -- to prevent Clostridium botulinum, the cause of botulism. In 1985, the National Academy of Sciences recommended that the HAACP approach be adopted by all regulatory agencies and that it be mandatory for food processors. This recommendation led to the formation of a national advisory committee which standardized HAACP principles for both industry and regulatory authorities. HACCP has been approved by international organizations such as the Codex Alimentarius (a United Nations commission) and the European Union. It has also been endorsed by several countries which include Canada, Australia, New Zealand, and Japan.

The HACCP system is not risk-free. However, it was developed to minimize the risks of food-safety hazards. HACCP offers an advantage over traditional inspection systems. Traditional methods study the processing practices in use for the day or period inspected, a snapshot technique. The HACCP approach allows regulators to examine a company’s records about monitoring and corrective actions over a long period of time.

HACCP Training Required by December 1997

An individual trained in the application of seafood HACCP principles must be employed by or affiliated with a U.S. processor or importer. This individual shall perform several functions:

· Develop a HACCP plan;

· Routinely re-evaluate and modify the HACCP plan and hazard analysis;

· Review HACCP records.

An excellent resources for setting up HACCP plans is available on-line through the USDA called Guidebook for the Preparation of HACCP Plans and Generic HACCP Models.

These PDF documents are found at the following site:

http://www.fsis.usda.gov/Science/HACCP_Models/index.asp

iso 22000