ISO 9001 Quality Manuals

ISO 22000 was first published by the International Organisation for Standardisation (ISO) in September 2005 and hence is known as ISO 22000:2005. ISO 22000 is an internationally recognised standard for Food Safety Management System requirements for organisations throughout the food chain.

Although initially ISO 22000 can be a little confusing, there is little doubt it is one of the most useful standards developed by ISO. ISO 22000 specifies the requirements for a food safety management system and is applicable to all organisations in the food chain regardless of their size.

The aim of ISO 22000 is to harmonize on a global level the requirements for food safety management for businesses within the food chain and is particularly intended for organisations that seek a more focused and integrated food safety management system than is normally required by law.
 
In order to comply with ISO 22000 an organisation needs to:

• Plan, implement, operate, maintain and update its food safety management system
• Demonstrate compliance with applicable statutory and regulatory food safety requirements
• Evaluate, assess and conform customer requirements related to food safety
• Effectively communicate food safety issues to its suppliers, customers and relevant interested parties in the food chain
• Conforms to its stated food safety policy
• Demonstrate such conformity to relevant interested parties

ISO states there are four key elements to ISO 22000:

• HACCP principles
• Prerequisite programmes
• Communication
• System management

HACCP principles
ISO 22000 includes the Hazard Analysis and Critical Control Point (HACCP) system principles and application steps developed by the Codex Alimentarius Commission. Hazard analysis is fundamental to an effective food safety management system. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, to be identified and subject to hazard assessment.

Prerequisite programmes
ISO 22000 requires the combination of a HACCP plan with Prerequisite programmes (PRPs). Prerequisite programmes are the basic conditions and activities that are necessary to maintain a hygienic environment.

PRPs vary throughout the position in the food chain and are sometimes referred to as “Good Practices” such as Good Manufacturing Practice (GMP) and Good Hygienic Practice (GHP). Operational prerequisite programmes are implemented to control specific hazards in the process or product. During hazard assessment, the food safety team determine if hazards are to be controlled by PRP(s), operational PRP(s) or the HACCP plan.

Communication
Communication along the food chain is required to ensure that all food safety hazards are identified and adequately controlled at each step. The standard views communication with customers and suppliers about identified hazards and control measures as an important part in delivering safe food products to the final consumer. Communication can take a variety of forms including:

• Labelling such as end product labels which inform the consumer of hazards such as if the product contains an allergen.
• Specifications with details of any hazard present and prescribed control measures

System management
ISO 22000 requires that food safety systems are established, operated and updated within a structured management system. ISO 22000 integrates existing HACCP and ISO 9001 systems so that a system compliant with ISO 9001 can be adapted to ISO 22000.

We add a fifth element to this which is Compliance:

It is essential that any organisation and its food safety management system complies with relevant customer, statutory and regulatory requirements.