ISO INSIDER

ISO 22000 to ensure integrity of supply chain by Jacob Færgemand and Dorte Jespersen

Failures in food supply can What is the standard be dangerous and cost about ? plenty. ISO 22000 for management systems is ISO 22000 specifies require- intended to provide security ments for a food safety man- by ensuring that there are no agement system in the food weak links in the food supply chain where an organization chain. • needs to demonstrate its ISO/22000, Food safety man- ability to control food agement systems – Require- safety hazards in order to ments throughout the food consistently provide safe chain, is currently at the stage end products that meet of Draft International Stand- both the requirements ard (DIS). It is expected to be agreed with the customer available as an International and those of applicable Standard in 2005. The stand- food safety regulations, ard can be applied on its own, and or in combination with other • aims to enhance customer stand- satisfaction through the ards such as ISO 9001:2000, effective control of food with or without independent safety hazards, including (third party) certification of processes for updating the conformity. system.

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Who are the intended Figure 1: Example for users ? communication along Producers of , the food chain. fertilizers, and veterinary ISO 22000 may apply to Crop producers drugs Arrows indicate interactive all types of organizations communication. within the food chain rang- Food chain for the Feed producers production of ingredients ing from feed producers, requirement of customers and additives primary producers through for them to demonstrate and food manufacturers, trans- Transport and storage provide adequate evidence of Primary food producers port and storage operators operators their ability to identify and and subcontractors to retail control food safety hazards and food service outlets Producers of equipment and the many conditions Food processors – together with inter-related impacting food safety. organizations such as produc- Producers of cleaning agents ers of equipment, packaging ISO 9001:2000 on quality 2 nd food processors Regulatory authorities Regulatory material, cleaning agents, management does not deal Producers of packaging additives and ingredients. specifically with food safety. materials Wholesalers Service providers

Retailers Other supplying food chains Consumer

tems standard to the secretar- Communication with custom- iat of ISO/TC 34, Food prod- ers and suppliers, based on ucts, in 2001. the information generated through systematic hazard analysis, will also assist in Food safety is related to the As a result, many countries, What does it cover ? substantiating customer and presence of and levels of such as Denmark, the Neth- supplier requirements with food-borne hazards in food The standard will combine erlands, Ireland and Australia regard to their feasibility, need at the point of consumption generally recognized key amongst others developed and impact on the end prod- (intake by the consumer). As elements to ensure food voluntary national standards uct. The standard will require food safety hazards may be safety along the food chain, and other documents speci- that such communication is introduced at any stage of the as follows : fying auditable requirements planned and maintained. food chain, adequate control for food safety management • Interactive communication throughout the food chain is systems. • System management essential. Thus, food safety is Communication along the The number of nation- The most effective food safety a joint responsibility that is food chain (see Figure 1) is al standards has led to con- systems are designed, operated principally assured through essential to ensure that all rel- fusion. Consequently, there and updated within the frame- the combined efforts of all evant food safety hazards are is a need to harmonize the work of a structured manage- the parties participating in identified and adequately con- national standards on an ment system and incorporated the food chain. trolled at each step within the international level. This was food chain. This implies com- into the overall management Why is it important now ? the reason why the Danish munication of the needs of the activities of the organization. Standards Association (DS organization to both organiza- This provides maximum ben- Organizations that produce, – www.ds.dk) submitted a tions upstream in the food efit for the organization and manufacture, handle or supply new work item proposal for a chain and organizations down- interested parties. ISO 22000 food recognize the increasing food safety management sys- stream in the food chain. will take due consideration of

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the requirements of ISO 9001: • all control measures sub- • auditable standard with 2000 in order to enhance com- jected to hazard analysis ; clear requirements ; patibility of the two standards • systematic management of • system approach, rather and to allow their joint or prerequisite programmes ; than product approach, and integrated implementation. • widely applicable because it • suitable for regulators. • Hazard control is focused on end results ; Effective systems that are • valid basis for taking deci- Status of the work capable of controlling food sions ; The Draft International Stand- safety hazards to acceptable • ard ISO/DIS 22000 was issued levels in end products that increased due diligence ; on 3 June 2004. The deadline are delivered to the next link • control focused on what is for comments is 3 November in the food chain require the necessary, and 2004. ISO 22000 is expected to balanced integration of pre- • saves resources by reducing be available as an International requisite programmes 1) and overlapping system audits. Standard in 2005. a detailed HACCP (Hazard Analysis and Critical Control The standard is being devel- Point) plan. What are the benefits for oped by working group WG 8, Food safety management or reduce the impact of iden- other stakeholders ? systems, of ISO technical tified food safety hazards in The benefits for other stake- ISO 22000 may apply to committee ISO/TC 34, Food the product or the processing holders may include all types of organizations products. The 6 th meeting of environment. within the food chain • confidence that the the working group took place The HACCP plan is used to organizations which are on 21-22 June 2004 in Copen- ISO 22000 will dynamical- manage the critical control implementing the standard hagen, Denmark. ly combine the HACCP points determined to elimi- have the ability to iden- principles and application nate, prevent or reduce speci- tify and control food safety steps with prerequisite pro- fied food safety hazards from hazards. grammes, using the hazard the product, as determined Furthermore, the standard analysis to determine the during hazard analysis. adds value because of the fol- strategy to be used to ensure lowing features : hazard control by combining What are the benefits for • the prerequisite programmes users? international ; and the HACCP plan. • provides potential for The benefits for organiza- The standard will further harmonization of national tions implementing the clarify the concept of pre- standards ; standard include among oth- requisite programmes. These • ers the following : food processors are waiting are divided into two subcate- for this standard ; gories : infrastructure and • organized and target- • provides a reference for maintenance programmes and ed communication among the whole food chain ; trade partners ; operational prerequisite pro- 1) A prerequisite programme • provides a framework for grammes. • resource optimization (inter- is a specified procedure(s) or third party certification ; instruction(s), specific to the Infrastructure and mainte- nally and along the food nature and size of the operation, nance programmes are used chain) ; • fills a gap between ISO that enhances and/or maintains operational conditions to enable to address basic requirements • 9001:2000 and HACCP ; improved documentation ; more effective control of food of food and accepted • contributes to a better safety hazards and/or that con- • better planning, less post- good practice of a more understanding and further trols the likelihood of introduc- process verification ; permanent nature, whereas ing food safety hazards and their development of Codex contamination of or proliferation • operational prerequisite pro- more efficient and dynamic HACCP ; in the product(s) and product grammes are used to control food safety hazard control ; processing environment.

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Experts from the follow- ing countries are currently participating in the working group: Argentina, Australia, Belgium, Canada, Denmark, France, Germany, Greece, Hungary, Indonesia, Ireland, Italy, Japan, Netherlands, Republic of Korea, Poland, Republic of Korea, Sweden, Switzerland, Tanzania, Thai- land, United Kingdom, Unit- ed States and Venezuela.

The following organizations have liaison status: Con- federation of the Food and Drink Industries of the Euro- pean Union (CIAA), Commission, CIES/Global Food Safety Ini- tiative, and World Food Safety Organization (WFSO). •

Co-author Jacob Færgemand is convener and project leader of the ISO working group that is developing ISO 22000. He works for BVQI Denmark. W

E-mail jacob.faergemand@dk. bureauveritas.com Web www.bvqi.dk

Co-author Dorte Jespersen is secretary of the working group and works for the Danish Standards Association

E-mail [email protected] Web www.ds.dk

24 ISO Management Systems – September-October 2004