iso 22000 food safety presentation

8/18/2019 ISO 22000 Food Safety Presentation

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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org

, CC‐BY‐SA

Definition of HACCP

• H azard A nalysis and C ritical Control P oints – A systematic approach to the identification,

evaluation, and control of food safety hazards.• HACCP provides the framework to produce

foods safely and to prove they were produced safely.


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HACCP

• Covers all types of potential food safety hazards whether they are naturally occurring in the food, contributed by the environment, or generated by a mistake in the

manufacturing process.

– Biological hazards (e.g. bacteria, viruses) –

Chemical hazards

(e.g.

pesticide

residues,

mycotoxins)

– Physical hazards (e.g. metal, glass)


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HACCP

HACCP addresses three main questions:1. Is there a potential hazard?

2. Can we control/eliminate it?

3. Can we monitor it?


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Origins of HACCP

• W.E. Deming ‐ 1950s – Developed total quality management systems – Emphasized a systems approach to manufacturing

• Pillsbury Company, US Army, NASA ‐ 1960s – “Zero Defects” program for space flights – Emphasis on process control as opposed to end ‐

product testing



HACCP Adoption• 1971 ‐ Pillsbury presented HACCP publicly at

a conference for food protection.•

1974 ‐ HACCP concepts incorporated into the US regulations for low ‐acid canned foods.

•

1980s ‐ HACCP adoption by major food companies.• 1985 ‐ US National Academy of Sciences

recommended adoption of HACCP by food processing establishments to ensure food safety.



Original HACCP Principles (1971)

• Identification and assessment of hazards associated with growing/harvesting to

marketing/preparation.• Determination of critical control points to

control any identifiable hazard.• Establishment of systems to monitor critical

control points.



Adoption of HACCP Principles

• Subcommittee of the Food Protection Committee of the US National Academy of

Sciences, 1985 – “An Evaluation of the Role of Microbiological

Criteria for Foods and Food Ingredients” – Strongly recommended HACCP



Adoption of HACCP Principles

• National Advisory Committee on Microbiological Criteria for Foods (NACMCF),

1989 – “HACCP Principles for Food Production” – Described the seven HACCP principles and a

systematic approach for the application of HACCP to food production.



Codex Alimentarius Commission

• 1993 ‐ Adopted “Guidelines for the application of the Hazard Analysis

Critical Control Point (HACCP) system”

• 1997 ‐ Revised “Recommended Code of Practice ‐ General Principles of Food Hygiene”

– HACCP Guidelines included as an annex.



US HACCP Regulations

• Seafood –1997• Meat and Poultry Processing – 1998 ‐2000• Juice Processing – 2002 ‐2004•

Not formally

required

by

other

sectors

as

of

December 2009.



OVERVIEW OF

HACCP

PRELIMINARY

TASKS AND PRINCIPLES

(Based on NACMCF, 1997)



Preliminary Tasks in the Developmentof a HACCP Plan

• Assemble the HACCP team.• Describe the food and its distribution.• Describe the intended use and consumers of

the food.• Develop a flow diagram which describes the

process.• Verify the flow diagram.



HACCP Principles

• Principle 1. – Conduct a hazard analysis. Prepare a list of steps

in the process where significant hazards occur and describe preventative measures.



HACCP Principles

• Principle 2. – Identify the Critical Control P oints (CCPs) in the

process. – The “Stop Sign” of the process.



HACCP Principles

• Principle 3. – Establish critical limits for each preventative

measure associated with each identified CCP.


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© 2009 Coca‐Cola Company and Michigan State University, original at http://www.fskntraining.org , CC‐BY‐SA

HACCP Principles

• Principle 4. – Establish CCP monitoring requirements. Establish

procedures for using the results of monitoring to adjust the process and maintain control.


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HACCP Principles

• Principle 5. – Establish corrective action to be taken when

monitoring indicates that there is a deviation from an established critical limit.


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HACCP Principles

• Principle 6. – Establish procedures for verification that the

HAACP system is working correctly.


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HACCP Principles

• Principle 7. – Establish effective record ‐keeping procedures that

document the HACCP system.


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ISO 22000:2005• Food Safety Management Systems –

Requirements for any organization in the food

chain. – Specifies the requirements for a food safety

management system that combines the following

generally recognized

key

elements

to

ensure

FS

along

the food chain, up to the point of consumption:

• Interactive Communication• System Management• Prerequisite Programs• HACCP Principles


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ISO 22000:2005

• System integrates the principles of Hazard Analysis and Critical Control Point (HACCP)

system and application steps developed by the Codex Alimentarius Commission.

• Developed as an auditable standard• Additional guidance on implementation in

ISO/TS 22004.


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PAS 220:2008

• Publicly Available Specification • Prerequisite programs on food safety for food

manufacturing.• Developed by BSI in collaboration with the food

industry.• Specifies requirements for prerequisite programs

to assist

in

controlling

food

safety

hazards.

• Not a stand ‐alone document; must be used in conjunction with ISO 22000.


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FSSC 22000• Food Safety System Certification 22000• Finalized January 2009• Certification scheme for food safety systems of

food manufacturing based on ISO 22000:2005 and BSI‐PAS 220:2008.

• Managed by the Foundation for Food Safety Certification, Gorinchem, the Netherlands

• Has been benchmarked against the GFSI Guidance Document, version 5 and is now provisionally recognized by GFSI.


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QUESTIONS?


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iso 22000 food safety presentation

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