Welcome to Introduction to ISO 22000 Food Safety Management Systems

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This guide provides you with a printed copy of the content of the slides, and a place to write down your notes. At the end of this training, you will complete a quiz. If you successfully pass the quiz you will receive your training certicate.

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Training Notes

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Understanding 22000 Food Safety Management Systems

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What is FSSC 22000?

A set of requirements for a Food Safety Management System (FSMS) It was developed to ll the need for a worldwide Food Safety Standard

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

FSSC 22000
FSSC 22000
Applies 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

What is ISO 22000?

Sections 4 - 8 Contain the requirements ISO 22000 Standard Section 1: Scope Section 2: Normative Reference Section 3: Terms & Denitions Section 4: General Requirements Section 5: Management Responsibility Section 6: Resource Management Section 7: Planning & Realization of Safe Products Section 8: Validation, Verication & Improvement

4.1 General
Establish an effective Food Safety Management System (FSMS) Keep it current

4.2 Documentation Requirements

Document your system Control your documents

4.2 Records
Maintain required records Control your records

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

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

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

5.4 Responsibility and Authority

Dene responsibilities and authority Communicate them Everyone is responsible for reporting problems with the FSMS - make sure they know that

5.5 Food Safety Team Leader

Appointed by top management Reports to top management on the status of the FSMS

5.6 Communication
Establish a system for external communication Establish a system for internal communication

5.7 Emergency Preparedness

Be prepared to respond to emergency situations Prepare an emergency plan to address potential situations:
Fire Flood Accidents Contamination Others...

5.8 Management Review

Key step in a Management Systems approach Management meets to evaluate the performance of the FSMS

6 Resource Management
Top management is responsible for providing the resources required
Human resources Infrastructure Work Environment

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

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)

7.3 Preliminary Steps

The Food Safety Team Identies product characteristics Describe intended use Prepare ow diagrams Describe process steps and control measures

7.4 Hazard Analysis

The Food Safety Team Veries the accuracy of the ow diagrams Conducts hazard analysis to identify potential food safety hazards Selects control measures to prevent or eliminate those hazards

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 identied 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

7.6 Establish the HACCP Plan

The Food Safety Team Documents the HACCP plan

7.7 Updating
The Food Safety Team Updates any preliminary information that may have changed during or as a result of the hazard analysis

7.8 Verication Planning

Identify what verication activities are required

including verication of PRPs, the HACCP Plan and other procedures.

Verication will include internal audits, any food

safety or GMP audits, verication of cleaning records and HACCP records and other activities that you identify for your system.

7.9 Traceability
A traceability system ensures that the

identication of product is maintained from raw material to delivery.

Establish the traceability of product From supplier to distribution

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

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

8.4 Verication
Establish and document an internal audit process The Food Safety Team evaluates and analyzes verication results The Food Safety Team takes any necessary action

8.5 Improvement
Continually improve the FSMS through the use of:
Management review Internal audits Corrective actions Verication results Validation results

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

Quiz
This has been an overview of the requirements of the ISO 22000 standard. Now it is time for a quiz.

Introduction to 22000 Quiz

Student Name:_________________ Date: __________________
QUESTION 1 The food safety policy is dened by: The management representative Top management The ISO 22000 Standard Regulatory requirements QUESTION 2 The food safety team leader is responsible for: Meeting regulatory requirements The HACCP plan Qualications of the food safety team members Communicating the quality policy

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Understanding ISO 22000: Final Quiz

QUESTION 3 Suitability, adequacy and effectiveness of the FSMS is evaluated by: Management at management review meetings The food safety team during hazard analysis All employees during monitoring and measuring The food safety team leader during validation QUESTION 4 The food safety management system is a set of product requirements for an international product registration. True False QUESTION 5 Keeping documents in my desk does not cause a problem with document control if I am the only one using them. True False QUESTION 6 What information can you nd in the HACCP Plan? Flow charts of processes Critical control points for processes Job descriptions Corrections for out of control situations Prerequisite programs The food safety policy

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