Understanding 22000 Food Safety Management Systems Copyright © 2011 Vinca, LLC dba 22000-Tools.com.
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Transcript of Understanding 22000 Food Safety Management Systems Copyright © 2011 Vinca, LLC dba 22000-Tools.com.
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Understanding 22000 Food
Safety Management
Systems
Copyright © 2011 Vinca, LLC dba 22000-Tools.com
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What is FSSC 22000?
A set of requirements for a Food Safety Management System (FSMS)
It was developed to fill the need for a worldwide Food Safety Standard
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The 22000 Standards, ISO and FSSC 22000
Many standards already exist worldwide...
ISO 22000 and FSSC 22000 have global acceptance
FSSC 22000 is a GFSI Benchmarked standard
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FSSC 22000
FSSC 22000Applies to Food manufacturers or food packaging manufacturers
Uses ISO 22000 for the food safety management system requirements
Uses an additional document for prerequisite requirements
Food Manufacturers/Processors - ISO/TS 22002-1
Food Packaging Manufacturers - PAS 223
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What is ISO 22000?
Sections 4 - 8 Contain the requirements
ISO 22000 StandardSection 1: ScopeSection 2: Normative ReferenceSection 3: Terms & DefinitionsSection 4: General RequirementsSection 5: Management ResponsibilitySection 6: Resource ManagementSection 7: Planning & Realization of Safe ProductsSection 8: Validation, Verification & Improvement
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4.1 General
Establish an effective Food Safety Management System (FSMS)
Keep it current
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4.2 Documentation Requirements
Document your system
Control your documents
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4.2 Records
Maintain required records
Control your records
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5.1 Management Commitment
Management must be involved in and committed to the FSMS.
Objectives support safety
Everyone knows the importance of meeting the requirements
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5.2 Food Safety Policy
Management creates for Food Safety Policy
Management is responsible for communicating the policy
Management is responsible for ensuring that the policy is implemented
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5.3 FSMS Planning
As top management, take an active role in planning the system
Be involved in the design and implementation
Make sure the integrity is maintained as changes are made
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5.4 Responsibility and Authority
Define responsibilities and authority
Communicate them
Everyone is responsible for reporting problems with the FSMS - make sure they know that
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5.5 Food Safety Team Leader
Appointed by top management
Reports to top management on the status of the FSMS
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5.6 Communication
Establish a system for external communication
Establish a system for internal communication
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5.7 Emergency Preparedness
• Be prepared to respond to emergency situations
Prepare an emergency plan to address potential situations:
Fire
Flood
Accidents
Contamination
Others...
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5.8 Management Review
Key step in a Management Systems approach
Management meets to evaluate the performance of the FSMS
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6 Resource Management
Top management is responsible for providing the resources required
Human resources
Infrastructure
Work Environment
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7 Planning & Realization of Safe Product
Your organization will need to plan all of the processes that go into making your product in order to ensure a safe end product
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7.2 Prerequisite Program
• Prerequisite Programs:
• Basic Conditions and activities that are necessary to maintain a hygienic environment throughout the food chain
The Food safety Team establishes PRPs
For FSSC 22000 you will also include prerequisite programs to meet the requirements of ISO/TS 22002-1 (or PAS 223 for food packaging manufacturers)
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7.3 Preliminary Steps
• The Food Safety Team
Identifies product characteristics
Describe intended use
Prepare flow diagrams
Describe process steps and control measures
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7.4 Hazard Analysis
• The Food Safety Team
Verifies the accuracy of the flow diagrams
Conducts hazard analysis to identify potential food safety hazards
Selects control measures to prevent or eliminate those hazards
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7.5 Establish Operational PRPs
• Operational PRPs:
Similar to a Critical Control Point, an Operational Prerequisite Program is a control point where biological, physical, or chemical hazards identified in hazard analysis can be controlled.
Your food safety team will determine if the control point is a CCP or oPRP using the decision criteria in Section 7 of the standard.
The Food Safety Team establishes Operational PRPs
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7.6 Establish the HACCP Plan
• The Food Safety Team
Documents the HACCP plan
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7.7 Updating
• The Food Safety Team
Updates any preliminary information that may have changed during or as a result of the hazard analysis
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7.8 Verification Planning
• Identify what verification activities are required including verification of PRPs, the HACCP Plan and other procedures.
• Verification will include internal audits, any food safety or GMP audits, verification of cleaning records and HACCP records and other activities that you identify for your system.
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7.9 Traceability
• A traceability system ensures that the identification of product is maintained from raw material to delivery.
Establish the traceability of product
From supplier to distribution
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7.10 Control of Nonconformity
• When a control limit is exceeded or a PRP is found to be out of control affected product must be controlled.
Corrections
Corrective actions
Handling of potentially unsafe product
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8.2 Validation, & 8.3 Control of Measuring & Monitoring
• All measuring equipment must be capable of the required measurements and show calibration to national or international standards.
• Calibrate and control measuring equipment to ensure that measurements are valid
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8.4 Verification
Establish and document an internal audit process
The Food Safety Team evaluates and analyzes verification results
The Food Safety Team takes any necessary action
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8.5 Improvement
Continually improve the FSMS through the use of:
Management review
Internal audits
Corrective actions
Verification results
Validation results
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8.5 Updating the FSMS
Top management is responsible for seeing that the FSMS is continually updated
The Food Safety Management Team evaluates the FSMS at planned intervals
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Quiz
This has been an overview of the requirements of the ISO 22000 standard.
Now it is time for a quiz.