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BSI Food Safety Management

A quick guide to ISO 22000:2005

02 | Food Safety Management

BSIContents

• INTRODUCTION TO FOOD SAFETYMANAGEMENT SYSTEMS

• WHAT IS ISO 22000:2005?

• WHY SHOULD ISO 22000:2005 BE IMPLEMENTED?

• WHO IS ISO 22000:2005 RELEVANT TO?

• ISO 22000:2005 MODEL

• IMPLEMENTATION

• PLANNING AND REALIZATION OF SAFE PRODUCTS

• VALIDATION, VERIFICATION ANDIMPROVEMENT

• REGISTRATION TO ISO 22000:2005 – THE CERTIFICATION PROCESS

• THE BENEFITS OF AN ISO 22000:2005 FOODSAFETY MANAGEMENT SYSTEM

• RELATED SYSTEMS

• HOW BSI CAN HELP

Food safety is a global concern. Pressure fromconsumers, retailers, environmental andecological groups and legislative bodies affectthe whole food chain from farm to fork.

While much of our food supply is safe, severalrecent high profile cases around the worldunderline the potential danger of food borneillness to consumers, employees and brandvalue. For these reasons, global retailers,distributors, food manufacturers and foodservice companies are now concerned moreabout the safety of their food supply chainthan ever before.

Organizations in the food sector need tomanage risks, demonstrate corporateresponsibility and meet legal and customerrequirements if they are to remain competitive,protect their reputation and enhance theirbrand.

Today food safety systems need to take intoaccount not only food regulations and basichygienic conditions for food preparation, butalso a systematic approach to controlling foodsafety hazards so that food is safe for theconsumer. This includes contingency plans forpotential crises such as product recall andwithdrawal. All these issues need considerationwhen developing a food safety system.

CONTENTS Introduction to food safety management systems

What is ISO 22000:2005?

Food Safety Management | 03

BSIWhat is ISO 22000:2005?

In September 2005 the InternationalOrganization for Standardization (ISO) publishedISO 22000:2005 – Food safety managementsystems – Requirements for any organization inthe food chain.

ISO 22000:2005 is an international standard anddefines the requirements of a food safetymanagement system covering all organizations inthe food chain.

With the increase in the number of differentfood safety schemes, developed at the regionallevel, the national level, by trade associations,food retailers and processors all requiringimplementation and certification. This has ledto duplication of audits; resulting in time andcost burden on food producers and processors.

In addition with the globalization of the foodindustry, there is a greater need for all parts ofthe food chain to use the same standards forfood safety.

ISO 22000:2005 has been developed to aidharmonization of approaches to managing foodsafety, not for just one part of the food chain,but for all organizations in the food chain andfor those organizations supplying to the food chain, materials and services that couldimpact on the safety of food.

The standard combines the key elements toenable the management of food safety alongthe food chain including:

• integration the principles of HACCP andapplication steps developed by managementCodex Alimentarius Commission

• system management

• control of food safety hazards throughprerequisite programs and HACCP plans-interactive communication with suppliers,customers, regulators and consumers

• continual improvement and updating of themanagement system

ISO 22000:2005 is an internationallyrecognized standard intended to harmonizeon a global level the requirements for foodsafety management within the food chain. Ithas been designed to be compatible with othermanagement system standards such as ISO 9001 and can be implemented within anintegrated management system.

Who is ISO 22000:2005 relevant to?Direct food chain

• Farmers

• Growers

• Feed producers

• Food manufacturers and processors

• Food ingredient producers

• Food storage, distribution and transport organisations

• Caterers

• Retailers

• Food service operators such as restaurantsand fast food outlets

Indirect food Chain

• Producers of chemicals to be used in the foodindustry

• Producers of equipment used in the food industry

• Producers of cleaning and sanitizingequipment

• Producers of packaging materials

• Service providers


BSIWhy implement?

Why should ISO 22000:2005 be implemented?

ISO 22000:2005 describes the requirements for operating an effective food safety managementsystem integrating the use of the Hazard Analysis and Critical Control Point (HACCP) techniquesand defined prerequisites for the safe production of food.

The ISO 22000:2005 model is a systamatic approach to developing, planning, validating,establishing, implementing, monitoring, verifying and improving your food safety managementsystem.


BSIISO 22000:2005 Model

ISO 22000:2005 Model

Verification

Improvement

Monitoring:corrective

actions

Implementation

EstablishingHACCP plan

Establishingoperational

PRPs

Validationof

controlmeasures

Preliminarysteps toenablehazardanalysis

Hazardanalysis

Planningand

realizationof safe

products

Source: ISO/TS 22004:2005 – Food safety management systems – Guidance on the application of ISO 22000:2005

Management responsibilityThis section of the standard is designed toenable top management to establish andmaintain commitment to the development andimprovement of a food safety managementsystem.

The need for measurable objectives is intendedto support top management understandinghow the food safety management system isperforming and therefore what improvementsand updating may be required to enable theongoing production of safe food.

The six core elements to implementing a foodsafety management system are:

1. Food Safety Policy – Establish a policy that isappropriate to the role of the organization inthe food chain ensuring it conforms to bothstatutory and regulatory requirements andagreed food safety requirements ofcustomers.

2. Objectives – Establish measurable objectivesrelating to food safety in support of the foodsafety policy.

3. System definition –

• Define the scope of the food safetymanagement system in terms of products,activities and sites

• Documented food safety managementsystem

• Development of internal and externalcommunication on food safety issues withrelevant interested parties

• Development of a food safety managementsystem that enables all food safety hazards tobe identified and controlled

• Establish procedures to manage potentialemergency situations that can impact foodsafety

4. Responsibilities – responsibilities andauthorities defined and communicated.Appointment of a food safety team leaderand establishment of a food safety team.

5. Review the continued suitability, adequacyand effectiveness of the food safetymanagement system at planned intervals andidentify opportunities for improvement andupdating of the system.

6. Resources – Provide adequate resources forthe development, maintenance, updatingand improvement of the food safety system.


BSIImplementation

Implementation


BSIPlanning & Validation

1. All relevant information needed to conduct

the hazard analysis shall be collected,

maintained, updated and documented.

2. The food safety team shall conduct a hazardanalysis to determine which hazards need tobe controlled.

3. A combination of control measures shall be put in place and managed throughprerequisite programs and/or by HACCPplans.

4. Traceability systems will need to beimplemented to enable the identification ofproduct lots/batches back through to rawmaterials and delivery records in the eventthat recall or withdrawal is warranted.

5. There shall be procedures in place to handlepotentially unsafe products, withdrawals,disposal.

1. The food safety team shall plan andimplement the processes needed to validatecontrol measures and/or control measurecombinations before their implementationto test that they will work in practice. Theywill also need to verify the effectiveness ofthe system after implementation.

2. Internal audits shall be conducted at plannedintervals to determine whether the foodsafety system conforms to plannedarrangements and is effectively implementedand updated.

3. The food safety team shall evaluate theindividual results of planned verification andshall analyse the results, which are thenformally reviewed by top management.

For information about our food sector

training courses please visit:

www.bsiamericas.com/foodtraining

or call us at 1 800 862 4977.

Planning and realization of safe products Validation, verification and improvement of thefood safety management system


BSISteps to cetification

To be certified to ISO 22000:2005, BSI needs toformally assess your compliance with all therequirements of the standard and your policyand objectives.

Once you have fully implemented ISO 22000:2005, BSI staff will then conduct avisits at your site. This will involve completing a pre-application questionnaire, so that BSI canidentify a competent auditor for your activitiesand products, and determine the auditduration.

There are 7 steps to achieving registration toISO 22000:2005 with BSI:

Step 1 – Establish a food safety managementsystem that complies with ISO 22000:2005requirements.

Step 2 – Contact BSI. We will provide anestimate of costs and timescales for formalassessment.

Step 3 – Submit a formal application to BSI.

A pre-assessment visit can be very usefulpreparation for the initial assessment. A BSIassessor will be able to review your progressand highlight areas where your system meetsthe requirements of the standard.

Step 4 – BSI will undertake an on site stage 1assessment to review your policy, scope,objectives, and that pre-requisite programs andHACCP plans have been developed and are inplace.

Step 5 – BSI will undertake an on-site stage 2assessment to determine that the organizationadheres to its own scope, policies, objectives,plans, processes and procedures and that thefood safety management system conforms toall the requirements of ISO 22000:2005

Step 6 – On successful completion of the audit,and following an independent review of thecompleted report, a certificate of registration isissued which identifies the scope of the foodsafety management system.

Step 7 – This certificate is valid for 3 yearssubject to demonstration at 6 monthlycontinuing assessment visits of compliance toISO 22000:2005. The frequency of assessmentswill decrease after the first year of certification.

As well as help, advice, books, tools andtraining the following supporting documentsare also available from BSI

• ISO 22000:2005 – Auditable standard that isused for certification and registration

• ISO 22004:2005 – Guidance on theapplication of ISO 22000:2005

You may purchase these online atwww.bsiamericas.com/22000standard

Registration to ISO 22000:2005 – The certification process


BSIBenefits

• A food safety management system applicableto all organizations in the food chain and tosuppliers of services and products to the foodchain

• Designed to enhance communication on foodsafety issues within the food chain to helpraise standards of food safety within the foodindustry

• Consistent with the recognised HACCPprinciples and application developed by theCodex Alimentarius Commission

• Harmonization of approaches to managingfood safety

• An integrated approach to managing foodsafety including 4 key elements:

- Prerequisite programs

- HACCP system

- System management

- Communication with ‘interested’ partiesincluding customers, suppliers, regulatoryand enforcement authorities

• Can be applied in a way that is appropriate tothe nature and scale of an organization’sactivities and products and, for smallbusinesses implementation using externallydeveloped combination of control measures

The benefits of implementing an ISO 22000:2005 food safety management system

Introduction

Developed by the BRC (the British RetailConsortium, a UK trade organization thatrepresents the interests of the UK retailers) inconjunction with the Institute of Packaging,the BRC/IoP Global Standard – Food Packagingand Other Packaging Materials, was developedto assist retailers and food manufacturers tomeet their legal obligations. The standardprovides a common basis for the certification ofcompanies supplying packaging for foodproducts to retailers.

Who is it for?

The BRC/IoP Packaging Standard is particularlysuitable for suppliers of food packagingmaterials to UK retailers, regardless ofpackaging material type or country of origin.

Introduction

The SQF (Safe Quality Food) Program is anintegrated food safety and quality managementsystem designed specifically for the food industry.Primary production activities are addressed in theSQF 1000 standard and food manufacturing andservice provisions are addressed in the SQF 2000standard.

The SQF Program is owned by the FoodMarketing Institute (FMI), a retail tradeassociation. Both standards are recognized by theGlobal Food Safety Initiative (GFSI), aninternational retailer organization, as meeting orexceeding their benchmark for requirements forfood safety and quality management systems.

Who is it for?

These international standards are designed tobe used by any business in the food chainoperating in domestic or global markets, fromprimary producers to manufacturers, and thosewho offer services to the food industry.


BSIRelated Systems

BSI also offers registration to other food related systems

For more information about

BSI’s food sector services please visit:

www.bsiamericas.com/foodsafety

BSI provides auditing, certification and trainingservices to the BRC/IoP Global PackagingStandard

BSI provides auditing and training services tothe SQF Program

BSIHow BSI can help

IntegrationISO 22000:2005 has been designed to becompatible with ISO 9001:2000 and bothstandards can be implemented into anintegrated management system.

For more information about assessment services of integrated managementssystems call us at: 1 800 862 4977

For assessment of your ISO 22000:2005 and ISO 9001:2000 Management systems at thesame time, contact BSI for furtherinformation on combined assessments visit: www.bsiamericas.com/IntegratedAssessment

How BSI can help


TrainingBSI offers several training courses for ISO 22000:2005. These include courses for thoseseeking greater knowledge of the standard and those interested in learning to audit to the standard.

For more information on BSI training courses please visit www.bsiamericas.com/foodtraining

Communication DaysBSI Management Systems runs FREE Communication Days throughout North America and online. They have been designed to providecomprehensive information for anybody involved in their organization's management systems regardless of their business type or knowledge levelwww.bsiamericas.com/CommsDays

RegistrationFor further information on ISO 22000:2005 registration and how we can guide you through the process, see our website for a variety of brochures and useful guidance documents available to download.www.bsiamericas.com/FoodGuidance

Alternatively you can contact us at: 1 800 862 4977 or [email protected] we will be happy to help you with your ISO 22000:2005 inquiry.

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