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Making It Safe to Eat – the ISO 22000 Series

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Making It Safe to Eat – the ISO 22000 Series © ISO Focus, www.iso.org/isofocus Strengthening the food 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 food safety 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 food industry 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 salmonella and listeria 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 management 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 Codex Alimentarius, 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 food processing 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 Quality management 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
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