Food Safety Management System - ISO 22000

The twentieth century saw significant socio-economic developments as well as breakthroughs in science and technology. These variables have changed how food is produced, processed, and marketed, among other things. Countries have passed food safety legislation, businesses have begun to use scientific methods to make food safer, technology has permitted improved packaging and quality assurance, and public awareness has skyrocketed. However, numerous obstacles persist in the twenty-first century. According to the WHO, 600 million people become unwell each year and 420,000 die as a result of contaminated food. Globalization and complicated supply networks complicate management and traceability. Climate change can both, directly and indirectly, threaten food security. All of this necessitates new difficulties and expectations for food producers. They are not, however, alone: ISO 22000 strives to assist us in fulfilling our duties to guarantee product safety and consumer well-being. The ISO 22000 Food Safety Management System (FSMS) may help food producers not only manage food-borne infections but also increase their dependability and promote food safety awareness among their consumers. 

What exactly is ISO22000? 

ISO 22000 is a global standard that defines the standards for food safety management systems. The ISO 22000-compliant FSMS offers food businesses a systematic strategy as well as the mechanisms required to maintain the safety of their goods and services. ISO 22000 provides effective communication with stakeholders, implements risk-based methods, and essential programmers, and prepares and maintains hazard management plans (OPRP and CCP), FSMS, and food safety as part of FSMS. Possibilities for performance evaluation and continual improvement. At the organizational and operational levels, ISO 22000 adopts a process approach that blends the Plan-Do-Check-Act (PDCA) cycle with risk-based thinking. Organizations that want to adopt ISO 22000 FSMS should create a food safety policy and identify food safety goals. Top management must establish policies and objectives, and a traceability system must be created to track items along the supply chain. The criteria of ISO 22000 are broad and apply to all companies in the food chain, regardless of size or complexity. ISO 22000, which was developed following the High-Level Structure (HLS), is compatible with other ISO management system standards. This enables firms to connect FSMS with other management systems such as QMS based on ISO 9001 and EMS based on ISO 14001. Furthermore, ISO 22000 encourages enterprises to comply with any food-related standards, specifications, or regulations that might help the fulfilment of food safety or food safety goals. 

What is the significance of ISO 22000 to you? 

To prepare for the difficulties of the twenty-first century, food industry firms require procedures to assure the safety of their products and services, as well as to preserve and increase consumer happiness and confidence. As a result, these businesses require proven, experienced, and competent staff to create, implement, monitor, and maintain food safety procedures. The ISO 22000 certificate ensures that your professional abilities are recognized formally and impartially. PECB training courses are designed to help you gain a better grasp of ISO 22000 food safety rules and best practices. The ISO 22000 Lead Implementer Training Course, in particular, guides and supports the organization in the establishment, implementation, maintenance, and continuous improvement of an ISO 22000-based FSMS based on globally recognized standards and best practices. 

ISO 22000 sets criteria for enterprises to: 

•  FSMS design, implement, operate, maintain, and update to provide safe goods for consumer use.
• Compliance with appropriate legal and regulatory food safety standards
• Analyze and evaluate client needs, show compliance with mutually agreed-upon customer food safety regulations, and boost customer satisfaction.
• Effectively convey food safety problems to suppliers, customers, and other food chain stakeholders.
• Ascertain that your organization follows the stated food safety policy.
• Display this compliance to the appropriate stakeholders. When
• Apply to an external entity for FSMS certification or registration, or self-assess or self-declare conformity with this international standard.

ISO 22000: 2005 key sections The primary portions of ISO 22000 are as follows: Section 4: Management System for Food Safety Section 5: Management Accountability Section 6: Resource Administration Section 7: Developing and Manufacturing Safe Products Section 8: Food Safety Management System Validation, Verification, and Improvement These major activities are summarized here. 

Section 4: Management System for Food Safety The general and documentation criteria for food safety management systems are specified in this section. General specifications: 

• Ensure that food safety concerns are discovered, assessed, and controlled in such a way that the product does not affect the customer. 
• Disseminate relevant product-related safety information across the food chain. 
• Share information regarding FSMS development, deployment, and upgrades with the whole business.
• Evaluate and update your FSMS regularly to ensure that your system has up-to-date food safety information. Requirements for documentation: 
• A written declaration of food safety policy and objectives. 
• This international standard requires documented processes and records. 
• Documents necessary by the organization to verify that the FSMS is developed, implemented, and updated effectively. 
• Document management; 
• Records control Organizations must define the scope of FSMS by naming the goods or product categories, processes, and manufacturing facilities covered by FSMS. 

Section 5: Management Accountability- Top management must show their commitment to FSMS creation, implementation, and ongoing improvement by doing the following: 

• Help your company's commercial objectives.
• Organizational communication regarding the necessity of adhering to this international norm.
• Food safety rules, regulations, and consumer needs must all be followed.
• Food Safety Directive definition; management review implementation When Ensure that resources are available.

Section 6: Resource Administration The day-to-day operation of an efficient food safety management system is dependent on the allocation of adequate resources to each activity. This comprises training and support services provided by qualified (and provable) personnel, as well as consistency in awareness and communication. This is supported by verified evidence. Internal and external organizational communication must be considered in this area. This includes the form, content, and appropriate timing of such communication. The criteria for developing, updating, and managing documented material are also included in this section. 

Section 7: Developing and Manufacturing Safe Products The organization is in charge of designing and creating the processes required to put a secure product in place. The efficacy of planned activities must be executed, operated, and ensured, and any modifications to these activities must be documented. This includes the following: PRP plans, operational PRP plans, and/or HACCP plans >> Program Prerequisites (PRP): These are the fundamental conditions and actions required to create a hygienic environment across the food chain and safe foods for human consumption. Suitable for product manufacture, handling, and transportation. 

• Preliminary actions to facilitate threat evaluation: Prior to conducting the threat evaluation, the organization must gather, preserve, update, and file all relevant data.
• Hazard evaluation: This activity allows the meals safety team to determine which hazards must be addressed, the level of control required to ensure food safety, and the best combination of control mechanisms. The team must address all of the relatively expected food safety concerns, taking into account the kind of product, technique, and actual processing facilities.
• Operational prerequisite applications (oPRPs): Prerequisite applications are identified as essential by using the threat evaluation in order to manage the risk of introducing meals safety risks to and/or the infection or proliferation of meals safety risks within the product(s) or within the processing environment, and are referred to as operational prerequisite applications.
• The HACCP plan: The organization must keep a file organized in accordance with HACCP standards to ensure the management of major hazards to food safety within the phase of the food chain under consideration.
• Section 8: Food Safety Management System Validation, Verification, and Improvement The organization is in charge of verifying control measures and combinations of control measures, as well as designing and implementing the activities required to assess and enhance food safety management systems. The validation process is a pre-operational evaluation that shows that individual (or combination) controls can provide the desired degree of control. As a result, before applying management measures, businesses must validate them. FSMS validation guarantees that FSMS functions as planned and is updated based on the most recent information. Continuous and regular categorization of verification actions is possible.

Business Advantages of Food Safety Management:

• Increase food acceptance on a global scale.
• Food poisoning should be avoided.
• Increase client satisfaction in respect to their wants and demands.
• Providing food safety.
• Increasing health-care protection;
• Demonstrating conformity with international standards and regulatory regulations.
• Aids in meeting food safety legal and regulatory criteria.
• Aids in effective competition in both home and foreign markets.

Note- 

If you still confuse about ISO 22000 you can consult a leading consultant of ISO certification in Lucknow.