FOOD SAFETY MANAGEMENT SYSTEM
Training ISO 22000/HACCP
Information – Document ISO 22000
To protect themselves, multinational food manufactures, retailers and grocers are asking their suppliers to implement a Food Safety Management System (FSMS).
Currently, there are many Food Safety Management System standards, all of which are underpinned by prerequisite programs. The widely applied and certified food safety management standards are as follows:
For the most part, food businesses that are just starting to develop, implement and certify an FSMS, ISO 22000 or HACCP will be the first to apply. So between these two standards, what are the main points to know and distinguish:
Around 20 years ago numerous standards had been developed in multiple privatised and national organisations around the globe and the world of food safety had become a convoluted one.
the International Organisation for Standardisation (ISO) set about creating an auditable standard for Food Safety Management System (FSMS) and they came up with ISO 22000. It was quickly adopted by organisations around the world and provided defined requirements that applied to food producers, manufacturers and any business involved in the food supply chain.
What is ISO 22000 (Food Safety Management System) ?
ISO 22000 is an international standard that defines the requirements of a Food Safety Management System that covers all organizations in the food chain from “farm to fork”.
By prioritizing a greater focus on risk-based thinking and in line with ISO's high-level structure (HLS), Food Safety Management Systems - ISO 22000:2018 can benefit businesses organizations of all sizes throughout the food chain:
Improved control of food safety operations
Satisfy customer requirements, comply with statutory and regulatory requirements
Increase customer, stakeholder and consumer confidence in product quality and safety
Improved risk management
Integration with other ISO management systems (ISO 9001, ISO 14001, ...)
On June 19, 2018 the ISO 22000:2018 standard was issued by the International Organization for Standardization ISO, replacing the ISO 22000:2005 version. This is the latest standard that specifies the basic requirements for a Food Safety Management System (FSMS).
What are the benefits of ISO 22000?
Provide suppliers and stakeholders with confidence in your hazard control measures
Apply these risk controls throughout your supply chain
Introduce transparency about corporate responsibility in the food chain
Continuously regularly and updated your system to keep it up and running, maintain efficiency and improve efficiency
What's new in ISO 22000:2018?
High-Level Structure (HLS): easy for businesses to apply, ISO 22000:2018 has the same structure as other ISO management system standards.
The PDCA cycle: through two working cycles: the management system and the HACCP principles.
Operational process: clearly analyze the difference between the terms: Critical Control Points (CCPs), Executive Prerequisite Programs (OPRPs) and Prerequisite Programs (PRPs).
What is HACCP?
HACCP (Hazard Analysis and Critical Control Point System) is a “hazard analysis and critical control point system”.
The system was first born, developed by NASA scientists in the 1960s.
HACCP helps to identify specific hazards and measures to control them to ensure food safety.
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from production, procurement and handling of raw materials to production. , distribution and consumption of finished products.
Building a HACCP system
Implementation of the HACCP System requires the implementation of both the Prerequisite Program and the HACCP Plan.
Prerequisite programs are in place at the establishment to control environmental hazards and prevent product contamination; Ensure a hygienic production environment and good manufacturing processes (GMP) for employees to reduce the risk of food insecurity.
HACCP Plans are prepared for each process or product, and identify possible hazards and control measures to ensure that hazards are eliminated or controlled to ensure acceptable levels. received in food products.
7 principles of HACCP
Principle 1: Conduct a hazard analysis.
Principle 2: Identify critical control points (CCPs).
Principle 3: Set critical limits.
Principle 4: Establish a control system to monitor CCP points.
Principle 5: Establish corrective action to be taken when monitoring indicates that a certain CCP is out of control.
Principle 6: Establish validation procedures to confirm that the HACCP system is operating effectively.
Principle 7: Document all procedures and records for these principles and their application.
What are the benefits of HACCP?
Confirm the product is applied safe production methods, prove the safety of food
Enhancing the prestige and quality of their products, increasing their competitiveness, ability to dominate and expand the market
Save time and associated administrative costs
Increase efficiency, reduce product spoilage and product recalls.
Reduce the risk of food-borne diseases, raise awareness of food hygiene and safety
Increased confidence in the food supply
HACCP version 2020
The HACCPCodex Ver.2020 standard was approved by the Codex Alimentarius Commission on September 25, 2020.
HACCP is built on the establishment of a hazard control system that focuses on prevention rather than primarily on testing the end product.
Compared to the 2003 version, this new version has many changes and updates.
ISO 22000:2018 certification
What’s the difference between HACCP and ISO 22000?
ISO 22000 is a food safety management
standard that businesses need to respond
HACCP is a hazard analysis system that businesses can apply
In addition to ensuring a food safety management system, ISO 22000 also looks at operational processes from across the organization.
ISO 22000 was reorganized by adding a group of control measures called operational prerequisite programmes
HACCP is completely focused on food safety
HACCP uses the traditional idea of control measures divided into two groups: prerequisites and measures applied at critical control points.
ISO 22000 requires a monitoring system and planned corrective actions.
ISO 22000 requires that the results be analyzed and
improved upon after monitoring the HACCP plans.
ISO 22000 allergen control is mandatory
Mentioned from the ver.2020
ISO 22000 must be continuous improvement and the management system should be updated .
Who can apply and be certified with ISO 22000 or HACCP?
Farms, food farms.
Enterprises processing animal feed, meat, aquatic-seafood, slaughter,,….
Enterprises producing beverages, breads, cereals, canned or frozen foods.
Food service providers: restaurants, fast food delivery systems, mobile food sales systems, food chain stores, etc.
Support services: food storage, distribution, supply of food processing machinery and equipment; raw materials, additives, packaging, cleaning services, etc.
ISO 22000 and HACCP can be applied to any product in the food chain from the farm to table.
ISO 22000 or HACCP certified?
To achieve ISO 22000 or HACCP certification, businesses need to take the following minimum steps:
Learn about ISO 22000 or HACCP Certification first, review and decide if these standards are right for your business.
Understand how to apply a food safety management system to meet the requirements of the standard.
Plan, document, develop and implement a complete system of food safety management. Joint ventures can take from 3 to 8 months (or longer) to complete the rollout.
After the system is put into operation and used as part of daily production and business. Enterprises contact Won-Med Certification Organization to register for certification and conduct a Certification Audit. If Won-Med auditors determine that the system is in compliance with the standard and is continuously being followed throughout the company, an ISO 22000 or HACCP certificate will be issued to your business.
Why choose certification ISO 22000:2018 or HACCP at Won-Med?
Reasons for you to choose Won-Med's international standard certification services:
Reasonable cost: For the benefit of the interested parties
As soon as possible: Always on time for delivery
Experience experts, improvement opportunities for production process and products
Enhance added value for the benefit of customers. Improve operations, eliminate waste in the production process
Perfect service: Exceeded customer expectations
Quality of Service No.1 for Everywhere.
Best support for you, please contact:
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