ISO 22000 – new global food safety standard

ISO 22000, published in September 2005, specified the requirements for a food safety management for an organization in the food supply chain needs to demonstrate its ability to ensure that food is safe at the time of human consuming.

The standard has become important because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to this, food-borne illness can give rise to economic costs cover medical treatment, insurance payment, legal compensation etc.

As a result, many countries have developed national standards for food safety management systems and individual companies and retailers have developed their own standards for auditing their suppliers. The ISO estimates there are about 20 different schemes in various countries worldwide relating to food safety. Suppliers, therefore, are faced with needlessly costly and frustrating disruptions of their business activities due to audits several times a year by different audit agencies.

To harmonize the requirements for food safety management system throughout the food chain at the global level, the ISO 22000 standard has been developed within ISO by food experts from many countries e.g. Argentina, Australia, Belgium, Canada, Denmark, France, Germany, Hungary, Indonesia, Ireland, Italy, Japan, Netherlands, Republic of Korea, Switzerland, Thailand, UK, USA etc , and in cooperation with the Codex Alimentarius commission, the body joint established by the ‘United Nations’ Food and Agricultural Organisation (FAO) and World Health Organization (WHO) to develop food standards.

Advantages of ISO 22000

One common system, better communication and provide recognition throughout the supply chain as a single standard approach to food safety

Integrates quality management and food safety management. One audit can achieve certification to cover both management systems.

Controls/reduce food safety hazards

Legal compliance

A common system for all players:

- Primary producers - Feed producers
- Food manufacturers -Transportation
- Storage operation - Food service outlet
- Packing materials - Cleaning agents
- Additives and ingredients - Service providers
- Producers of equipment

Can be applied independently

Integrates the principle of HACCP and application steps of CODEX

Allow small and/or less developed organization to implement an externally developed system

Building on your existing food safety program

An organization with an existing food safety program can incorporate the elements of ISO 22000 into their existing system by using a stepwise approach. Most of the existing food safety standards or programs such as:

• Good Manufacturing/Production Practices (GMP/GPP) and Hazard Analysis Critical Control Point (HACCP) systems based on Codex Alimentarius Guidelines
• US FDA, USDA and European RvA GMP/HACCP regulations
• Singapore Standard (SS 444)
• The Canadian Food Inspection Agency’s Food Safety Enhancement Program (FSEP)
• Safe Quality Food (SQF) an American (FMI) owned scheme with some international accreditation basis – based on HACCP and ISO 9001:2000
• Eurepgap - the Euro-Retailer Produce Buying Group’s Good Agricultural Practices (GAP) based program
• BRC - British Retail Consortium scheme for supplier qualification
• IFS/HDE - French / German Retailers’ schemes for supplier qualification

These programs already contain some of the elements of ISO 22000 and the transition can be made by building on the existing system. Any organization with existing Prerequisites/ GMP or HACCP programs can use these programs as a platform and build on the existing platform.

The table below shows the how ISO 22000 compares to the other standards

Core elements of ISO 22000 standard

This standard is made up of 8 core elements:

• Scope
• Normative reference
• Terms and definitions
• Food safety management system
• Management responsibility
• Resource management
• Planning and realization of safe products
• Validation, verification and improvement of the food safety management system

Scope The types of organizations in the food chain to which this standard can be applied are the ones that are directly or indirectly involved in one or more steps of the food chain, regardless of the size or complexity of the organization.

Normative reference deals with reference materials that can be used to determine definition associated with terms and vocabulary used in the ISO standard document.

Terms and definitions The rationale behind the definition section is to provide clarity of terminology and promote the use of a common language.

In the food safety management system section, the emphasis is on establishing, documenting, implementing and maintaining an effective food safety management system. This includes procedures and records that are needed to ensure effective development, implementing and updating the food safety management system.

The section on management responsibility outlines the commitment of top management to the implementation and maintenance of the food safety management system. Assigning a food safety system manager and team, setting clear policies, goals, emergency contingency plans and responsibilities, along with establishment of effective communication mechanisms within the organization and with suppliers or customers are key elements of this clause. Regularly scheduled management reviews ensure that top management is made aware of the status of the system and that actions are authorized to correct non-conformities and continually improve the food safety management system.

An effectively implemented food safety management system requires that top management provide adequate resources, budgets and personnel to effectively run the system. Scheduled, documented training and evaluations of key personnel and provision of a safe, work environment and infrastructure are crucial to the continuity of system. This section is addressed under resource management

Planning and realization of safe products incorporate the elements of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP), including any regulatory requirements applicable to the organization and processes. Adequate prerequisite programs (e.g. training, sanitation, maintenance, traceability, supplier review, control of non-conforming product and recall procedures) are required that address general requirements to provide a foundation for the production of safe food.

In order to maintain and demonstrate the effectiveness of the food safety management system, the organization must validate that all assumptions used within the system are scientifically sound. In addition, the organization must plan, conduct and document regular verification of all components of the system to evaluate whether or not the system is operating as designed or if modifications are needed. The verification must also form part of a continual improvement process whereby the organization reviews verification. This section is covered under validation, verification and improvement of the food safety management system

Conclusion

This standard can be considered as a business management tool that links food safety to business processes and encourages organizations to analyze customer requirements, define processes and keep them in control. It enables integration of quality management and food safety management. It is intended for organization directly or indirectly associated with the food supply chain irrespective of size or complexity and is regarded as being able to bring transparency since it has been designed to cover every link in the food supply chain.

ISO 22000 certification from the world leader

SGS is the world’s leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for quality and integrity. With 42’000 employees, SGS operates a network of about 1’000 offices and laboratories around the world. One of our core services is certification. SGS certifies that products, systems or services meet the requirements of standards set by governments, standardization bodies (ISO standards) or by SGS customers. SGS also develops and certifies its own standards. Internationally the SGS certificate or report is a recognized symbol of absolute compliance. SSC serves over 70’000 clients in 100+ countries making SGS the clear leader in certification globally.

SGS is now granted ISO 22000 accredited from SAS (Swiss Accreditation Services) and currently participation in the pilot program conducted by the United Kingdom Accreditation Services (UKAS) and will be one of the first registrars for ISO 22000 under the UKAS.

Only a few months after the publication of the ISO 22000, SGS have certified various food industries to this standard such as chocolate, soft drink, seafood & ready to eat product, mineral water, coffee& snack, dairy, food services (hotel restaurant) in many countries e.g. Belgium & Netherland, Croatia, Switzerland, Spain, Singapore , Thailand etc

For more information regarding our information sessions to be held in various parts of the country please contact your local SGS office. A copy of this white paper can be downloaded from our website at www.foodsafety.sgs.com