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 KALITEST ACCREDIATION SCOPE FOR ISO 22000What is ISO 22000:2005 Food Safety Management System? ISO 22000, published on 1 September 2005, is an international standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems. The standard has been developed within ISO/TC 34. technical committee by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned. ISO 22000:2005 Food Safety Management System Standard Series ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain and its corrigendum ISO 22000:2005/Cor1:2006 give the basic requirements for a food safety management system to ensure food safety along the food chain, up to the point of final consumption. ISO/TS 22004:2005, Food safety management systems - Guidance on the application of ISO 22000:2005 gives guidance on the use of ISO 22000, which is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission and is designed to be applied together with relevant standards published by that organization. ISO 22005:2007, Traceability in the feed and food chain - General principles and basic requirements for system design and implementation gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. ISO/TS 22003:2007, Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems and ISO/IEC 17021:2006, Conformity assessment - Requirements for bodies providing audit and certification of management systems, have been developed for certification bodies and the accreditation bodies that approve them as competent. Certification of a food safety management system to ISO 22000 is not a requirement of the standard, but is one means of providing assurance that an organization has implemented a system for the management of food safety in line with its policy. Who can implement ISO 22000:2005 Food Safety Management System? Organizations in food chain, as under: Food processors and manufactures, Food retailers, storage facilities and transporters, Producers of packaging materials, Seed and feed producers, Farmers, Food additive producers, Primary procedures (Agriculture, Aquaculture, Horticulture, Dairy etc.) Hospitality sector Hotels, Restaurants, Catering institutes Service providers to food establishments ie; pest control, stewarding, cleaning etc. Producers of machinery, cleaning products and other materials in contact with food The clauses of ISO 22000:2005 Food Safety Management System 4 Food safety Management system 4.1 General requirements 4.2 Documentation requirements 5 Management responsibility 5.1 Management commitment 5.2 Food safety policy 5.3 Planning of food safety management system 5.4 Responsibility and power 5.5 Food safety team leader 5.6 Communication 5.7 Preparing to emergency situations and answer to them 5.8 Review of management 6 Recourses management 6.1 Providing of resources 6.2 Human resources 6.3 Infrastructure 6.4 Work environment 7 Planning and materialization of safety product 7.1 General 7.2 Prerequisite programs 7.3 Primary levels of hazard analysis materialization 7.4 Hazard analysis 7.5 Occurring of Operational prerequisite program 7.6 Occurring of HACCP plan 7.7 Updating of documents and primary knowledge in determined operational prerequisite program 7.8 Verification plan 7.9 Monitoring system 7.10 Nonconformity control 8 Validation, verification and improvement of food safety management system 8.1 General 8.2 Validation of control prevention combinations 8.3 Control of monitoring and measurement 8.4 Verification of food safety management system 8.5 Improvement 8.5.1 Continual improvement 8.5.2 Updating of food safety management system The Benefits of ISO 22000:2005 Food Safety Management System Organizations implementing the standard will benefit from: organized and targeted communication among trade partners ; optimization of resources (internally and along the food chain) ; improved documentation; better planning, less post process verification ; more efficient and dynamic control of food safety hazards; all control measures subjected to hazard analysis ; systematic management of prerequisite programmes; wide application because it is focused on end results; valid basis for taking decisions; increased due diligence ; control focused on what is necessary, and saving resources by reducing overlapping system audits |