ISO 22000 Food Safety Management System Implementation
Food Safety concept was first presented in the 1970's in USA for use in food processing establishments.
The Pillsbury company in partnership with NASA and the USA Army Laboratories initiated the original preventative system now known as HACCP (Hazard Analysis Critical Control Point).
HACCP looks for hazards, or what could potentially go wrong in the context of food product safety. Controls are then implemented to ensure that the food products are safe and would not cause harm to consumers.
The introduction of a HACCP program, following the Codex Alimentarius World Health Organisation (WHO) 7 Principles of HACCP, is considered as a guaranteed food safety system in which consumers, retailers and manufacturers would have renewed confidence in food products and raw materials.
HACCP can assist in the process of production, preparation, distribution and serving of all food products, HACCP can be used by small to large-scale food manufacturing plants and the mainstream food preparation or food service areas such as school canteens, hotels, restaurants, old persons homes and hospitals.
ISO22000 : Food Safety Management Systems - Requirements for Any Organization in the Food Chain
International Organization for Standardization (ISO) sees the need for the establishment of an International Standard for food safety. Technical Committee ISO/TC 34 was assigned the task to prepare this new standard. The HACCP principles continue to be used and ISO 9001 (Quality Management Systems - Requirements) is used as a reference for developing the new international standard - which is ISO 22000.
ISO 22000 has the following key elements which shall be considered by organizations before the system is said to be complied with international standard :
- Food Safety Policy and Objectives
- Food Safety Team
- Emergency response
- Management Review & Internal Audit
- Prerequisite Programmes (PRP)
- Hazard Analysis
- Operational PRP
- HACCP Plan
- Verification & Validation
- Improvement, etc.