Abstract

This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;

c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.

This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.

Internal and/or external resources can be used to meet the requirements of this document.

ISO 22000: 2018, Advantages, Importance, Benefits, Procedure and Process

What is ISO 22000?

ISO 22000 : 2018 is a Food safety management systems certification.  Any organization in the food chain has to set out with the requirement of the Food safety management system. It defines what an organization should do to exhibit its ability to control food safety hazards and make sure that food is safe for consumption.

The benefits of ISO 22000: 2018

Each one’s life quality will be benefited from the rules and regulations of ISO 22000 by the following provisions.

• Enhanced utilization of resources in the world level
• Improved profits in companies
• Greater quality jobs in the food industry
• Improved economic growth
• Safer food insurance
• Reduced rates in food borne disease
• Effective documentation of techniques, procedures and methods
• A potential harmonization of national food standards is provided
• This is an effective international standard
• For regulators, it is the most appropriate system

Governments get great benefits such as scientific and technological knowledge that help in the development of health, safety and environmental legislation. These benefits also support in educating and regulating food personnel.

It is very simple to assess whether ISO 22000 is the best option for your organization. It works out for every company irrespective of the location and size. Outlining the best practices within a company will allow delivering good results, conveying confidence across the board and impressing consumers and stakeholders.

If you are involved in the food industry, then you should be aware of the benefits that ISO 22000:2018 has on the processing, manufacturing, storage and distribution of edible products. It gives companies a super food safety, security and keeps profits from dropping. It can be associated with other management systems standards such as ISO 9001:2015 to obtain maximum effects on quality.

Consuming unsafe food leads to many complications and legal consequences. ISO’s food safety management standards aid organizations in identifying and controlling food safety.

Who can go for ISO 22000 : 2018?

ISO 22000: 2018 applies to all food and feed industries and the same as following

As other ISO Management system standards, high-level structure say ISO 9001 and this certification is designed in a way that it can be associated into an organization’s existing management process but at the same time it can be used alone.

The major benefits of  Food Safety Management are:

a)The Certifications under Food  Safety Management Services enable clients to record a systematic method for analyzing food processes, determining the possible hazards, and designating the critical control points.

b)Increases the safety of food products.

c)Products are accepted all over the world.

ADVANTAGES:

The major benefits of food and safety management are:

a)It is suitable for regulators.

b)Reduces barriers to international trade.

c)It helps in meeting food safety legal compliance and corporate requirement.

Needs of  Food Safety Management

Food Safety management is a universal concern. Hygiene and food safety has become emerging demand in the food industry. Therefore, maintaining food safety & hygiene is a compelling process for the entrepreneurs to sustain in today’s competitive market.

How does Food Safety Management System help?

Effective food safety management system is based on seven principles of HACCP, it helps the businesses to identify and control hazards before they threaten the safety of your food and customers.

Here are the seven principles of HACCP:

1.Hazard Analysis

Hazard Analysis is a preventive approach to food safety, which identifies biological,chemical,and physical hazards in the production process.

2.Critical Control Point (CCP)

It is a point that can be applied at stages of the process to reduce the hazards to an acceptable  level.

3.Critical Limit

The safety limits determines a maximum and minimum value for each CCP. It separates the acceptable (safe) product from the unacceptable (unsafe) product. It can be monitored by measurement or observation. Example – Time, Temperature, Chemical, etc.

4.Monitoring

Monitoring procedures include observations or measurements and it assess whether the CCP is being met.

5.Corrective Action

These actions are taken if there is any deviation from the established critical limit. Corrective actions ensures that the products are not injurious to health.

6.Verification

The important aspect of verification is to analyse that the food safety management plan is properly implemented and all the hazards were identified.

7.Record Keeping & Documentation

Record Keeping & Documentation contains complete records to show that checks have been carried out. at appropriate intervals in line with the Food Safety Policy..

ISO 22000: 2018 specifies requirements for an FSMS to enable an enterprise which is directly or indirectly involved in the food chain:

• • • • • To plan, implement, operate, maintain and update a food safety management standard providing safe products and services based on their intended use.
        • To exhibit compliance with appropriate statutory and regulatory food safety needs
        • To assess mutually accepted customer food safety requirements and to make obvious the conformity with them
        • To communicate effectively about food safety issues to the interested parties within the food chain
        • To make sure that the organization follow to its stated food safety policy
        • To make obvious the compliance to the relevant interested parties
        • To request certification or registration of its FSMS by an outside organization or make a self-declaration or assessment of compliance with this document

What is the procedure of ISO 22000: 2018?

The certification process shall contain the following key points

• • • • • Application and Contract review
        • Initial Audit Certification: Audit Stage 1 & 2
        • Decision of certification
        • Surveillance audit
        • Renewal audit
        • Suspending, withdrawing, extending, and or decreasing the scope of certification

The following documents are required from the client’s end:

Management Review, Authority, communication, education, training, experience, results of pre-requisite programs, data collection for hazard analysis records, calibration & verification, quality manual preparation, internal audits, continual improvements, and system updation records, correction, corrective action, disposition of nonconforming products, withdrawal of unsafe products records etc.