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Strengthening the supply chain

nization is possi- Making it safe ble across today’s global industry is to eat – the not enough, nor ISO 22000 series are sound directives on their own. Communication and raising awareness of potential hazards through- by Jacob Færgemand, Convenor out the entire food chain – and there- of ISO/TC 34/WG 8, Food safety fore not restricted to one’s company or management systems department – is crucial. Food safety is a joint responsibility for all of the par- he safety of feed and food at any ticipating parties. point in the chain from producer ISO 22000:2005, Food safety Tto consumer is of worldwide con- management systems – Requirements for cern. Food safety hazards may be intro- any organization in the food chain, aims duced at any stage, therefore adequate to ensure that there are no weak links in control throughout the production chain the food supply chain. Since its publica- is essential. tion in September 2005, the standard has Examples of outbreaks of highly been well received by the contagious diseases in livestock, such as and is clearly becoming a global stand- foot and mouth disease, and of micro- ard to be reckoned with. organisms like and have highlighted the risks of food con- tamination. Tailor-made approach Unsafe food is a risk for all – ISO 22000 has been designed consumers can become seriously ill, and with flexibility to enable a tailor-made the industry can face costly corrective approach to food safety for all segments actions. The underlying belief that harmo- of the food chain. It does not take a “ one

ISO Focus December 2008 19 © ISO Focus, www.iso.org/isofocus

About ISO 22000

Main Focus ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain

size fits all approach since the standards and procedures required for high risk are- ISO 22000 key elements as in one food sector may not be appro- • Involvement of the management team priate in another. For this reason, unlike other schemes, the standard does not pro- Food safety is not just something to be handled by the quality vide a checklist methodology. department. It is a top-management issue. ISO 22000 focuses on If a company seeks certification the involvement of the management team, which has to develop to ISO 22000, it needs to follow local overall policy. and export market laws, as well as imple- menting customers’ requests. ISO 22000 • Communication requires that industry targets each spe- As food safety hazards may be introduced at any stage of the food cific type of food product adequately chain, interactive communication both upstream and downstream according to its needs. is essential. In addition, internal communication is a key element to avoiding misunderstandings and minimizing risks. A common “Unsafe food is a risk vocabulary is a great help in this connection. for all.” • The HACCP (Hazard Analysis & Critical Control Point) principles ISO 22000 combines the recognized HACCP principles with Effectiveness through prerequisite programmes. The hazard analysis determines a strategy communication and the prerequisite programmes set up an action plan. Through the development of one • System that crosses all food sector branch- ISO 22000 relies on a structured management system based on es and national borders, food safety is relevant parts of ISO 9001. It is possible to integrate them into one strengthened by the harmonization of management system together with ISO 14001. working procedures. This is one of the fundamental rationales behind the ISO 22000 standard. The development team If everyone uses the same meth- ods and language, the system’s effective- ISO 22000 was developed by food safety experts from Australia, ness improves, increasing food safety, Belgium, Canada, Denmark, France, Germany, Greece, Ireland, reducing the risk of critical errors and Japan, the Netherlands, Poland, Sweden, Switzerland, Thailand, misunderstandings, and maximizing the United Kingdom, USA, Venezuela, Vietnam, and liaison bodies such use of resources. as the Confederation of Food and Drink Industries of the European ISO 22000 can be applied to all Union (CIAA), amongst others. types of organization within the food chain, ranging from feed producers, primary producers, food manufactur- ers, transport and storage operators and subcontractors to retail and food serv- in the framework of a structured man- ice outlets – together with inter-relat- “ ISO 22000 can be agement system and incorporated into ed organizations, such as producers of applied to all types the overall management activities of equipment, packaging material, cleaning the organization. This provides maxi- agents, additives and ingredients. of organization within the mum benefit for the organization and food chain.” interested parties. ISO 22000 is aligned Key elements with the requirements of ISO 9001:2000 both upstream and downstream in the in order to enhance the compatibility of ISO 22000 combines generally food chain. Communication with custom- the two standards, and to ease their inte- recognized key elements to ensure food ers and suppliers, based on the informa- grated implementation. safety along the food chain. tion generated through systematic haz- ard analysis, will also assist in meeting • Hazard control • Interactive communication customer and supplier requirements in ISO 22000 combines the Hazard Analy- Clear communication along the food terms of feasibility, need and impact on sis and Critical Control Point (HACCP) chain is essential to ensure that all relevant the end product. principles and application steps devel- food safety hazards are identified and oped by the , with • System management adequately controlled at each step. This prerequisite programmes. It uses a haz- implies communication of an organiza- The most effective food safety systems ard analysis to determine the strategy tion’s needs to the other organizations are designed, operated and updated with- for hazard control.

20 ISO Focus December 2008 © ISO Focus, www.iso.org/isofocus

Strengthening the food supply chain

Advantages for the • is a publicly available scheme, not a ty management industry proprietary one, that can be used by system has been all ; conducted. This Organizations implementing the technical specifi- • integrates and harmonizes various standard will benefit from : cation offers harmonized guidance for existing national and industry-based the accreditation of certification bodies, • organized and targeted communica- certification schemes ; tion among trade partners ; and defines the applicable rules for the • addresses a desire for harmonization audit of a food safety management sys- • optimization of resources (internally from the industries tem compliant with ISO 22000. and along the food chain) ; concerning food safety ; • improved documentation ; • Applying food safety • is aligned with ISO 9001:2000, • better planning, less post-process systems – ISO/TS 22004, Food safety man- verification ; Requirements, and ISO 14001:2004, agement systems – Guidance on the appli- • more efficient and dynamic control Environmental management systems cation of ISO 22000:2005, was pub- of food safety hazards ; – Requirements with guidance for lished in 2005. It provides guidelines on use, and the Occupation Health and implementing ISO 22000, with particu- • all control measures subjected to Safety Assessment Series (OHSAS) lar emphasis on good examples. hazard analysis; and can also incorporate retailers’ In 2007, ISO and the Interna- • systematic management of standards ; tional Trade Centre collaborated to pro- prerequisite programmes ; duce the book, ISO 22000, Food Safety • contributes to a better understanding Management Systems – An easy-to-use • wide application because it is and further development of HACCP. focused on end results ; checklist for small business – Are you ready? It explains how small and medi- • valid basis for taking decisions ; A complete menu um-sized enterprises can use and imple- • increased due diligence ; of standards ment ISO 22000. • control focused on what is ISO 22000 is supported by a com- necessary ; • Tracing the feed and food chain plete set of standards that reinforce its • saving resources by reducing implementation. A new standard was published overlapping system audits. in June 2007 on traceability: ISO • Audit and certification 22005:2007, Traceability in the feed and food chain – General principles and To increase the acceptance of ISO Food you can trust basic requirements for system design and 22000 and ensure that accredited certi- implementation. It is a useful amplifi- Other stakeholders will bene- fication programmes are implemented cation of the reference in ISO 22000 to fit from : in a professional and trustworthy man- traceability as an important component • confidence that the organizations ner, the technical specification ISO/TS of food safety. implementing ISO 22000 have the 22003, Food safety management sys- ISO 22005 is intended for organ- ability to identify and control food tems – Requirements for bodies provid- izations operating or cooperating at any safety hazards. ing audit and certification of food safe- point in the feed and food chain. It does ty management systems, was published not contain any reference to certification, The standard adds value because in 2007. nor is it combined with other standards. it : It provides the necessary infor- Instead, the possibility of certification • is an auditable standard with clear mation and confidence on how the cer- is left to the user’s discretion. Howev- requirements tification of an organization’s food safe- er, the standard requires that organiza- • is internationally accepted tions carry out monitoring, internal audit and reviews to assess the effectiveness of the system.

ISO Focus December 2008 21 © ISO Focus, www.iso.org/isofocus

Main Focus

Other standards in the ISO 22000 trols, and perhaps consider an outsourc- for use by all interested parties. These family are being developed. They include ing of public control. The front runners include consultants, certification bod- a project for quality management for farm- in the work are authorities in Denmark ies, accreditation bodies, public author- ers, and a standard dealing with irradia- and France. Retailers in Belgium and ities and all players in the food supply tion of . More information can be Denmark are already certified with ISO chain, from farmer to retailer. obtained by contacting the ISO/TC 34 22000, but greater communication on the secretariat : [email protected]. benefits for retailers is still needed. New developments In November 2008, ISO mem- Benefits of building food Driving forces for bers approved the establishment of an safety the future ISO subcommittee on management sys- Food producers in all parts of the It is important to create a com- tems for food safety and quality report- food chain around the world have adopt- mon understanding of the benefits of ing to ISO/TC 34. The new subcommit- ed ISO 22000 as a new global food safe- building a food safety management sys- tee will address in the ty standard. Still, many small and medi- tem based on ISO 22000, for both manu- field of food safety and quality manage- um-sized companies are waiting for the facturing companies and retailers. This ment, covering the food supply chain position of the three main market drivers: is being addressed by ISO/TC 34, Food from primary production to consump- multinational food companies, authori- products, and food sector organizations tion, including both human and animal ties and retailers. for retailers, food producing companies foodstuffs, as well as animal and veg- Some of the largest multination- and international certification bodies, etable propagation materials. al food companies have been very posi- among whom a bridging process has To maintain the global preva- tive about implementing the standard for been initiated. lence of the ISO 22000 series, it will themselves and their suppliers. Authori- be necessary to continually update the ties in some countries plan to let certified standards already published, as well as companies benefit from less frequent con- “ Food safety hazards may to develop new standards and technical be introduced at any stage, specifications as needed – for instance, to focus on a specific trade or to elab- therefore adequate control orate and clarify specific subjects in About the author throughout the production the standards. chain is essential.” As organizations begin to adopt Dr. Jacob ISO 22000 in continuously increasing Færgemand is numbers, it becomes necessary to clar- Convenor of The driving forces for the future ify and respond to issues raised by the ISO/TC 34, development of ISO 22000’s implemen- users of the standards and the techni- Food products, tation are, to a large extent, retailers, WG 8, Food cal specifications. By establishing a important food producers and national safety manage- new subcommittee responsible for the authorities. Future dialogue among them ment systems entire ISO 22000 family, it will be pos- and WG 11 on is needed. Authorities have to define sible to gather all the experts’ know- food safety food safety objectives for hazards like ledge in one place, making it easier to management salmonella, coli bacteria and campylo- respond to issues and requests when- systems and related conformity assess- bacter, and companies need to incorpo- ever necessary. ment issues. Since 1994 he has worked rate control measures that ensure these The secretariat of the new sub- with the certification body, Bureau Veri- acceptable levels are met. committee will be held by Danish Stand- tas Certification Denmark, as lead audi- Another challenge for the food ards, the ISO member for Denmark, and tor for ISO 9000 and HACCP, and as industry is to manoeuver between by Mr. Jacob Færgemand (see About the inspector for the British Retail authorities, clients and internal com- author) as Chair. The first meeting of Consortium and ISO 22000 certification. pany demands on how to make safe the new subcommittee will take place In 1996, he became Food Sector Manager, foods. ISO 22000 provides guidance on during the first semester of 2009. and in 2002 Sales Director. He now has this never-ending question and now the The ultimate objective is to put a position as Business Development ISO 22000 series provides a set of tools safe food on the tables of the consum- Director Food for the Benelux and er – you and me. Bon appétit ! Nordic Region. He holds a seat on the food committee of Global Food Safety Initiative (GFSI). E-mail [email protected] Web www.certification.bureauveritas.com

22 ISO Focus December 2008