How Registration Can Benefit Your Organization

Adopting the ISO 22000 standard gives you competitive efficiencies worldwide. With registration to ISO 22000, you get:

• A single, globally-accepted standard
• Uniform food safety procedures worldwide
• Improved communication with your trading partners
• Better understanding and implementation of HACCP principles
• A driver for continuous improvement
• Improved food safety hazard control
• A uniformly auditable standard

How to get started?

Step 1: Contact you local aims management consultants’ representative.
Step 2: Aims management consultants will contact you discuss your needs and can put together a transition plan for you.
Step 3: If required, aims management consultants can conduct a gap assessment of your present food safety and quality management systems against ISO 22000 standard requirements.
Step 4: Pending on the result of the gap assessment and on the current food safety and quality management system certification in place, set up a fully integrated system or complete your existing system.
Step 5: Aims management consultants will issue you with a proposal for audit and certification ,taking into account transition from any current certifications you may hold.
Step 6: Aims management Consultants audit and certifies your management system against ISO 22000.

What are the principals of HACCP ?

7 principals of HACCP

1. Conduct a hazard analysis. Plants determine the food safety hazards and identify the preventive measures the plant can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.
2. Identify critical control points. A Critical Control Point (CCP) is a point, step, or procedure in a food process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.
3. Establish critical limits for each critical control point. A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.
4. Establish critical control point monitoring requirements. Monitoring activities are necessary to ensure that the process is under control at each critical control point. Each monitoring procedure and its frequency may be listed in the HACCP plan.
5. Establish corrective actions. These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.
6. Establish record keeping procedures. The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.
7. Establish procedures for ensuring the HACCP system is working as intended. Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans.
   

Demonstrating compliance with the HACCP system

Organisations demonstrate that their products and services meet the requirements of the HACCP system with a certificate or statement of conformity, awarded by an authorised independent body.
The certificate or statement of conformity provides evidence that the production process of the organisation, i.e., the holder of the certificate, has been reviewed by a team of competent auditors, and that it still meets the requirements of the HACCP system and is regularly monitored by the independent body that issued the certificate or statement of conformity.
An organisation that has been awarded a certificate or statement of conformity is more trusted in the eyes of the public, which gives it a competitive advantage, and increases its chances of succeeding when applying for tenders. The certificate or statement of conformity can also be seen as a motivation for an organisation to continually improve its system in compliance with the statutory requirements and the international document Codex Alimentarius.

Applications for the Food Industry

Food safety is the top concern among food processors for very good reasons. It is critical for corporate survival and success. If there is a significant safety failure, excellence in other areas of corporate management will be wiped out and the company will lose on:

1. Regulatory compliance
2. Vendor certification
3. Supply chain performance and contract fulfillment
4. Corporate value

The analytical and reporting tools of SPC and MA are major contributors to a balanced and successful food safety program. They enable a food processor to track process performance at all critical points and alert all involved if there is any indication of a food safety failure.
The HACCP (Hazard Analysis Critical Control Point) principles have become the basis of formal food safety programs since their first deployment in the US Space Program. HACCP provides the means to identify Critical Control Points (CCP), establish critical values, and monitor for food safety failures. HACCP programs have frequently been written from an audit or inspection point of view. It is more effective to use SPC/MA tools to monitor and predict the behavior at critical control points.

Certification benefits of Food Safety Management System

• meeting requirements of the most demanding customers (chain stores and supranational companies);
• demonstrating fulfilment of HACCP requirements exceeding minimum requirements given by national legislation;
• guarantee of manufacturing process balance and thus also of a stable and high quality of services rendered and products supplied to customers;
• demonstrating suitability, efficiency and effectiveness of the implemented critical points system by a third independent party;
• increase in quality of the management system, improvement of the organisation's organisational structure;
• improvement of order and an increase in effectiveness in the entire organisation;
• optimisation of costs - reduction in operating costs, decrease in costs of non-conforming products, savings in raw-materials, energy and other resources;
• reducing economic losses in relation to marking, filling and weighing accuracy, etc.
• increase in confidence of public and state control bodies;
• easier winning of government orders
• Compatibility of the critical points system with practice in EU countries, quick adaptation of Czech foodstuff manufacturers to requirements of EU.

What is HACCP Advantage?

HACCP Advantage was adopted from Ontario’s HACCP Advantage. It contains two components:

• Prerequisite Programs to control environmental and personnel-related hazards; and
• HACCP Plans to control product and process-related hazards.

HACCP Advantage was specifically designed for non-federally registered food processors of small to medium size. It was developed to identify hazards and implement measures to prevent, eliminate or reduce hazards in a practical, user friendly manner and for standards to be applicable to all commodities.

How does a Food Safety Management System Work?

Food Safety Management Systems, such as ISO 22000, can help organizations manage food and beverage related risks. These days management systems need to take into account not only basic food regulations and acceptable workplace practices but also include contingency plans for potential crises such as product recall. All these types of practices form the basis of a Food Safety Management System. Recognizing that effective Food Safety practices support good economic performance, scores of organizations have sought to have their systems objectively assessed (certified) against recognized Food Safety Standards and Codes of Practices.

Developments at ISO

1. The draft standard was approved by a formal vote by the Member Bodies of ISO over a 2-month voting period in May to July 05.
2. The family of standards will include:

• ISO 22004 Food Safety Management Systems-Guidance on the application of ISO 22000:2005 (published Nov 2005), giving guidance on the implementation of ISO 22000, with specific regard to small businesses.
• ISO 22003 Food Safety Management Systems-Requirements for bodies providing audit and certification of food safety management systems will provide guidance for accreditation of certification bodies. (to be published early 2006)
• ISO 22005, Traceability in the feed and foodchain-General principles and guidance for system design and development (to be circulated as a draft international standard)
• ISO is also preparing an easy to use checklist for small businesses and developing countries, entitled ISO22000: Are you ready?

Ten GMP Principles

1. Writing procedures
2. Following written procedures
3. Documenting for traceability
4. Designing facilities and equipment
5. Maintaining facilities and equipment
6. Validating work
7. Job competence
8. Cleanliness
9. Component control
10. Auditing for compliance

ISO 22000 EXPLAINED

ISO 22000 is the new international standard for food safety management systems. Recognised worldwide, this universal standard harmonises key requirements and overcomes the difficulties of differing food safety standards by region, country, activity, organisation and food-type. ISO 22000 can be used by any organisation in the food supply chain – including farmers, animal feed producers, processors, packers, logistics companies, restaurants and retailers – to demonstrate good practice and compliance in food safety, and therefore boost customer confidence.

What can ISO 22000 do for you?

• Show commitment - it helps you to manage food safety hazards and risks and communicates this publicly.
• Stakeholder confidence - if you clients are confident, consumers and legislators will be too.
• Integrate easily - it has the same format as other standards, including ISO 9001 and ISO 14001. So it's easy to integrate with the standards you're using at the moment.
• Supplier of choice - ISO 22000 is recognised throughout the global food chain. Large food producers are especially keen on ISO 22000.
• Save time and money - at the moment lots of organisations need several food safety standards. This means there's often overlap between the standards, and you have to spend more time and money getting them. ISO 22000 is the tool to harmonise all HACCP based.

Food & Beverage Industry

Mandates by the FDA and the USDA such as HACCP procedures and ISO 22000-based food safety management systems are the basis for many quality and compliance programs in the food and beverage industry. Companies know all too well that improperly trained employees, substandard products, or poor service can cost millions of dollars a year in lost sales and leave the door open to more severe consequences.
Aims Management Consultants provides web-based, end-to-end quality control and quality management solutions to support compliance programs for food safety and quality. Our food quality management solutions enable companies in the food and beverage industry to capture, route, correct, prevent, and analyze system-wide issues between their organization and their trading partners. Unlike records in spreadsheets, paper-based procedures, and email-based processes, Aims Management consultants solutions gives companies the ability to collaborate with their partners, provides a real-time view into quality data, and enables issue-tracking for a closed-loop compliance process.

Our Implementation Approach

· Proven with reliable track records and referrals
· Technically competent and no unnecessary delays
· Cost is based on responsible implementations
· Only experienced and qualified FSMS Consultants will lead your systems implementation
· Always provide a “gap analysis” report after you had signed up with us.
· We can provide “pre-assessment audits” or “supplier audits” (for local or overseas projects) through our highly competent IRCA Registered Lead Food Auditors
· Post-certification maintenance support for your FSMS

What is ISO 22000?

The International Organization for Standardization (ISO) 22000:2005 Standard: Requirements for a Food Safety Management System demonstrates an organization's commitment to food safety, and provides a means to demonstrate that an organization is taking the necessary steps to control food safety hazards.
The standard has three parts:

• Good manufacturing practices (GMP) or pre-requisite programs requirements
• HACCP principles
• Management system requirements

Why is certification good for my business?

The potential benefits of ISO 22000 are numerous, but the most significant are tangible and demonstrable improvements in food safety performance and a greater level of assurance in the area of legal compliance.
The ISO 22000 standard enables your organisation to:
• Build and operate a food safety management system within a well-defined and clear framework that is flexible to your business needs and expectations
• Understand what the actual risks are for the consumers and for your company
• Provide a tool for food safety performance improvement and the means to monitor and measure food safety performance effectively
• Better meet food safety legal compliance and corporate requirements

Certification to the standard provides an effective means for your company to communicate with stakeholders and other interested parties. It is an important element in demonstrating food safety commitment under corporate governance, corporate responsibility, and financial reporting requirements.

Where do we want to be in the next five years in regards to the standard?

We are aiming for global acceptance of the standard by all the different stakeholders and implementation of it across the whole supply chain. This will help reduce food safety problems, improve the image of food organisations and help reduce costs. We think that ISO 22000 can help to achieve harmonisation of all the food safety standards. There is also an opportunity for legislators to use ISO 22000 in the future.

What does the ISO 22000 standard cover?

The ISO 22000 standard covers the requirements for a Food Safety Management System. It helps organisations to achieve an effective integration of HACCP in their management system. It is the first food safety standard applicable for all organisations in the food supply chain that can have an impact on the safety of food products. This includes food manufacturers, manufacturers of non food materials (like packaging materials and machines) and service providers (like cleaning and pest control organisations). Using this standard in the whole supply chain will help improve the safety of food and result in more effective management systems and a reduction of costs. The standard is unique in its risk based, supply chain approach. The Hazard and Risk analysis form the basis of the system and it enhances communication between supply chain partners.

What are the benefits of compliance?

Obtaining ISO 22000:2005 compliance will yield the following benefits to your organization:
· A systematic approach to identification of food safety hazards, which in turn aids in the development and implementation of proactive control measures.
· Marketing advantage - increased business
· Improved efficiency and profitability
· Increased customer satisfaction
· Documented system provides useful reference
· Improved records in case of litigation
· Responsibilities of personnel clearly defined
· Improved control during periods of change or growth
· Improved communication on food safety issues
· Improved performance from suppliers
· Increased customer satisfaction

What are the advantage of ISO 22000.

· We provide testing, inspection, training and certification under one roof, which is convenient and optimizes your costs and time.
· We focus on the effectiveness of the system and the practicality to the local environment.
· We ensure added value by focussing on the intent and usefulness of a quality system.
· The TÜV SÜD certificate, is instantly recognisable all around the world, and is considered to be one of the most prestigious.
· We have a qualified and experienced pool of auditors spread throughout India.
· Our global reputation and local services are convenient and time and cost effective

What to take care of in order to ensure food safety.

a-Biological hazards: Bacterial infections (Salmonella, Shigella, Campylobacter, Aspergillus), virus infections (Hepatitis, Creuzfeld-Jacobs-Disease)
b - Parasites: Such as nematodes in herring and other relevant worms.
c - Chemical contaminants: Herbicides, pest control substances and other chemicals such as mercury in Japan.
d - Bacterial poisoning: Natural toxins can harm people even after the agent has been removed or killed. (Staphyloccocine, botulism and other poisons)
e - Physical hazards: Ground Glass, metal or plastic fragments.
f - Radioactive contaminants: Radioactive fall-out of nuclear tests such as Brazil nuts with Strontium 90 due to fall-out of nuclear tests coming down in the rain forest of the Amazon region, or fall-out from the catastrophe of Tschernobyl.
g - Wrong industrial food processing and bad kitchen habits: High Temperature on backing and frying. Just to mention acrylamid in french fries, crisp bread and breakfast cereals.
h - Wrong nutritional habits: Under- or oversupply of vitamins and trace elements, insufficient supply of dietary fiber.

ISO 22000:2005 specifies requirements to enable an organization

1. To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
2. To demonstrate compliance with applicable statutory and regulatory food safety requirements,
3. To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
4. To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
5. To ensure that the organization conforms to its stated food safety policy,
6. To demonstrate such conformity to relevant interested parties, and
7. To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

Food Safety through HACCP and ISO 22000

Globalization of the world's food supply has made it increasingly important to have an effective trace-back system in place to track the source of defective products and reduce the risk of tainted products making it into consumers hands. Processes such as HACCP and ISO 22000 were implemented to incorporate safety into each step of food and beverage production in order to prevent safety issues from arising - serving as proactive safety measures in today's volatile food chain.

Safety in food is a top priority in manufacturing, and HACCP and ISO 22000 processes help an organization ensure that this is the case in all food and beverage production. EtQ will help to ensure that your system is in compliance to these initiatives, and with moduals such as Document Control and Risk Assessment, will automate all procedures across your enterprise while incorporating safety and quality into every step of the process. This unified process for handling food safety issues results in an efficient system, where no time is lost and no problem overlooked - ensuring safety from farm to fork.

How does hazard analysis relate to Hazard Analysis Critical Control Points (HACCP)?

Hazard analysis is the first principle of HACCP. It affects the result of the other six HACCP principles and the entire HACCP plan. If you don’t identify a significant hazard during your hazard analysis, you cannot control the risk associated with it and you could produce unsafe food.
To have an effective HACCP plan, you need to start with a complete, accurate hazard analysis.

What are the benefits of ISO 22000:2005 certification.

Benefits of ISO 22000:2005 certification include;

1. Clear communication across the entire supply chain
2. Traceability – identification of an organisation’s impact on food safety within the supply chain
3. Cost reduction due to a more efficient system
4. Continuous improved business performance in line with the ISO 22000 food safety policy and objectives

Food Safety Overview

The food and beverage industry in India is undergoing a radical change where great emphasis is being placed on maintaining good hygiene practices. There is an increasing demand to develop an effective food quality and safety management system.
A food safety standard can be implemented by having a documented and effective quality management system with control over factory environmental standards, products, processes and personnel.
TUV India's certification service encompasses the food processing, handling, catering and transport systems. It covers production, processing, selling and distribution systems of all edible items. TUV India has partnered with a number of organisations involved in food manufacture, processing and distribution to help them achieve the necessary food safety standards.

History of ISO 22000:2005

1959-1960: First works, NASA wanted to produce food for astronauts for guaranty food safety with zero false programs to eat,
1963: World health organization (WHO) issued Haccp principles in Codex Alimentations.
1973: NASA (USA national air space Foundation ), Natick American Army laboratory and Pillsbury group company priged common project for astronauts in food production with zero false and HACCP concept entered to literature,
1985: USA national science academy suggested that HACCP should be applied in food operations for food safety,
14 June 1993: HACCP entered to regulations of Europe Community Countries with directives ‘’Hygiene of food matters’’,
1996: It was applied in Europe all food industry as legal,
HACCP became mandatory in Turkey the date of 16 .11. 1997 with Turkish food codex in food industry. Formal newspaper issued the date of 09.06.1998 in ‘’ food production and audit regulations’’ that HACCP system should be applied. HACCP was mandatory with same regulation in meat, milk water products , meat product and milk product producing companies the date of 15.11.2002 after as graduate.
20 February 1998: Denmark issued DS 3027/1998 HACCP standard ,
3 March 2003: TS 13001/Mart 2003 HACCP standard was issued “According to HACCP food safety management- regulations related management system for food producing organization and suppliers’’.

Why choose Aims Management Consulting:

1. Forty-seven years experience in the produce distribution business.
2. Certified trainers who perform third party audits at hundreds of companies a year.
3. Training programs that are tailored to your unique needs and expectations.
4. Aims Management Consulting has developed a high quality, cost sensitive program that will meet your training and budget requirements

The Aims Management Consultants professionals specialize in developing quality management systems that address:

• GFSI Standards: International Food Standard, Safe Quality Food, BRC Standard, Dutch HACCP;
• internal auditor training programs;
• ISO 9001 and ISO-22000 quality system requirements;
• customer satisfaction surveys;
• Hazard Analysis Critical Control Points (HACCP) program.

What are the Basic Principles of ISO 22000:2005 (HACCP).

HACCP is occurred 7 basic principles the following generally:
1. Doing of hazard analysis
2. Determining of critical control points
3. Occurring of critical limits
4. Establishing of system for monitoring of critical control points
5. Points which are not under control, are monitored and if there is, corrective action is occurred 6. Control procedures are applied such that operation of system is audited efficiency.
7. Documentation system which includes procedure and records, is occurred to apply this principles.

What is Importance of Certification.

The globalization of the world’s food supply has made food safety a critical issue. Customers want to ensure that the food they purchase is safe and wholesome. Subsequently, buyers demand guarantees or certificates that their suppliers can meet this customer demand. Some buyers require that the suppliers receive HACCP and GMP audits. Certain certification bodies developed audit schemes using Codex HACCP and good hygiene practices. The Codex document is an excellent guidance document, but it was not written in auditable form. Private firms have developed their own food safety, quality and sanitation audits, which include a HACCP component. These audits include SQF 2000 (Safe Quality Food), which is managed by the Food Marketing Institute, the Dutch HACCP Standard, the BRC or British Retail Consortium and IFS (International Food Standard) by the Federal Union of German Trade Associations. All of these standards are auditable. Auditors evaluate processing facilities and issue certificates of compliance with the standards. However, in 2001, there was not a truly auditable international standard.

ISO Certification for Food Safety

Written by the International Organization for Standardization, ISO 22000:2005 is applicable to all organizations, regardless of size, that are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. This allows organizations to demonstrate their ability to control food safety hazards in order to ensure that food is safe at the time of consumption.
The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.
ISO 22000 may be the tool to help your organization ensure that not only are the food services provided by your facility meeting federal safety requirements, but that they also give your facility an additional edge in the market.
The biggest weaknesses of present Food Safety Management System (FSMS) programs using HACCP alone is the lack of systems that drive proper implementation, monitoring and management involvement, and subsequent independent verification of the system. The implementation of an ISO 22000 food safety management system addresses these weaknesses by combining the key elements of an FSMS, interactive communication, management, prerequisite programs and HACCP principles, into a framework that is easily implemented, independently verifiable and internationally recognized.

Course Structure and Learning objectives of ISO 22000.

Course Structure
· Understanding where ISO 2200 fits into food safety management systems
· How to integrate the requirements of ISO 22000 and ISO 9001
· Interpreting the requirements of ISO 22000 and applying them in practical exercises
· Opportunity to apply the internal auditing skills in workshop based exercises and compare experiences with other delegates.
Learning Objectives
· Understand the Basic Concepts of ISO 22000:2005
· Appreciate the Benefits of Implementing ISO 22000:2005 and Food Safety Management Systems
· Recognize the Key Requirements of ISO 22000:2005
· Understand How ISO 22000:2005 Corresponds to the Requirements of HACCP
· Understand the Basic Steps an Organization Needs to Take to Implement ISO 22000:2005
· Recognize the Ability to Integrate ISO 22000:2005 with Other Management Systems

Food Safety Standards

HACCP is a systematic approach to identifying and controlling hazards in food businesses. Hazards may be microbiological, physical or chemical materials that could pose a danger to the preparation of safe food. As of from 1998 it has been a legal requirement in Ireland for all food businesses to have a food safety management system based on the principles of HACCP.
The main benefits of HACCP for your business include:

1. Via systematic control HACCP can prevent / reduce the likelihood of customer poisoning.
2. Increased standards of food quality and safety.
3. Your food business becomes compliant with the law.
4. Can prove due diligence in the event of a court action.
5. Your processes become structured and orgainised around food safety and quality standards.
6. This structure promotes teamwork.
7. Saves your business money in the long run

ISO 22000Ensuring integrity of food supply chain

Failures in food supply can be dangerous and cost plenty. ISO has developed the ISO 22000 standard for the certification of food safety management systems. The standard is intended to provide security by ensuring that there are no weak links in the food supply chain, and to achieve international harmonization in the field of food safety standards. It will also provide a tool to implement HACCP through out the food supply chain because the standard is suitable for all stakeholders in the chain.
Certification to ISO 22000 will enable an organization to demonstrate its ability to control food safety hazards in order to provide consistently safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations.

Motivation and benefits

Failures in food supply and their adverse impacts on food safety may lead to illnesses threatening to life. In addition, the losses caused by spoiled foodstuffs and faulty storage reach unimaginable dimensions.
Therefore, the ISO Standard EN ISO 22000 “Food Safety Management System Standard” specifies the requirements food safety management systems (FSMS) must meet in order to consistently provide safe end products for the consumer and increase customer satisfaction. ISO 22000 is the standard for all organizations active throughout the food chain, which is harmonized worldwide.
ISO 22000 can be applied by all organizations in the food chain, including feed producers and agriculture, worldwide. ISO 22000 combines recognized key elements of food safety, such as interactive communication, system management, process control and HACCP principles, with the so-called prerequisite programmes.

ISO 22000:2005 is the first in a family of standards that will include the following documents.

• ISO/TS 22004, Food safety management systems - Guidance on the application of ISO 22000:2005, which will be published by November 2005, provides important guidance that can assist organizations including small and medium-sized enterprises around the world.
• ISO/TS 22003, Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems, will give harmonized guidance for the accreditation (approval) of ISO 22000 certification bodies and define the rules for auditing a food safety management system as conforming to the standard. It will be published in the first quarter of 2006.
• ISO 22005, Traceability in the feed and food chain - General principles and guidance for system design and development, will shortly be circulated as a Draft International Standard.

How can I prepare for certification?

The process described in ISO 22000 includes the following steps:
• Identify, evaluate, and control the food safety hazards that may be expected to occur in order to avoid harming the consumer directly or indirectly
• Communicate appropriate information through the food chain regarding safety issues related to the product
• Communicate information concerning development, implementation, and updating of the food safety management system throughout the organisation
• Evaluate periodically and update, when necessary, the food safety management system to cover the company’s actual activities and the most recent information on food safety hazards.
One of the most important things to remember is that development, implementation, and certification of a food safety management system is a continuous journey, with the independent audit representing one element of the total assessment process.

How did the ISO 22000 standard come into being?

The reasons that ISO 22000 was developed are:
· To standardise the large number of food safety standards in the world
· To have one standard that can be used by all organisations in the food supply chain
· To define food safety requirements based on best practice and recent experiences of food safety problems
· To develop a standard that enables development of an integrated management system (ISO 22000 has the same format as ISO 9001, ISO 14001 and OHSAS 18001)

Who is this Food Safety Auditor Course for?

This course is suitable for people from the food and drinks industry (Retail); Food Producers; Public Health Professionals; Physicians, and Veterinarians with responsibility for the implementation, management and auditing of the organization’s management system.
Delegates come from all backgrounds, including manufacturing, service, public and private sectors. It will be of particular interest to individuals who: have responsibility for conducting external audits either as a single person or in a team; are project managing the development and implementation of a Food Safety Management System; and want to develop themselves by becoming an IRCA registered Food Safety Auditor/Lead Auditor.

ISO 22000 Food Safety Management Systems - Requirements for any organization in the food chain

This standard is aligned with the ISO 9001 and ISO 14001 standards and is an auditable standard for those organizations that are part of the food chain. It is based on the proven principles of food safety risk management (HACCP, Hazard Analysis and Critical Control Point System) and follows the popular Plan – Do – Check – Act model.
There are five (5) primary sections that classify the requirements, within these sections are the specific requirements that an organization must apply to implement the Food Management System (FMS). They are:
· Food Management System - General
· Management Responsibility
· Resource Management
· Planning and realization of safe products
· Validation, verification and improvement of the food safety management system

Why ISO 22000?

Certifying your food management system against the requirements of ISO 22000 will bring the following benefits to your business:

• A real international standard which is not owned by any national group
• Applies to all organizations in the food supply chain which could help to define food chain-assurance requirements
• Complies with the Codex HACCP principles
• Provides communication of HACCP concepts internationally
• An auditable standard which provides a framework for third-party certification
• Suitable for regulators
• The structure aligns with the management system clauses of ISO 9001 and ISO 14001, providing a straightforward route to assure complete food business management systems
• Facilitates communication about hazards with partners in the supply chain
• Resource optimization internally and along the food chain
• Drives development and improvement of business management systems

How does ISO 22000 compare with other food safety standards?

You can think of ISO 22000 as a standard that takes the approach of ISO 9001 as a management system, incorporates the hygiene measures of Prerequisite programs, and adds HACCP principles and criteria. You now have the best of the management system approach added to the well established PRP and HACCP programs. Build your food safety management system based on ISO 22000 and you will benefit from the best of both worlds- a management system approach combined with the best food safety practices.
As stated earlier, there are many existing food safety standards, but they vary widely in content, levels, and evaluation. To sell in a global food market, an internationally consistent standard is a benefit to everyone. So what is required in order to be ISO 22000 registered?
First of all, management must support the effort. They will need to be providing the resources required to build and maintain this Food Safety Management System (FSMS). Once you have management commitment you will need to design and document the system. Start with your food safety policy and quality objectives. The policy must state your commitment to quality, and the quality objectives must support it.

Who should use ISO 22000:2005?

Since ISO 22000 is a generic food safety management standard it can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services should not be forgotten and providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging. In short if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.

Potential ISO 22000 accreditation by UKAS.

The United Kingdom Accreditation Service (UKAS) currently have over 130 accredited certification bodies offering certification to clients all over the world. Of these 130 certification bodies a select handful has been chosen by UKAS to form an ISO 22000 pilot scheme in late 2005. Independent European Certification Ltd is proud to have been selected to join this new and exciting scheme. The aim of this new pilot is to agree on the certification requirements provided by the certification bodies and ensure that the bodies selected are competent to audit to the standard. The output from this scheme will be that companies will be able to receive a UKAS accredited ISO 22000 certificate once they have been successfully audited by one of the accredited members of the pilot scheme. It is anticipated that the first accredited certificates to be issued on completion of the pilot phase will occur in the summer of 2006.

ISO 22000 about the standard.

• In September 2005, the International Organization for Standardization (ISO) announced the publication of ISO 22000, which provides certification for all types of organizations within the food chain ranging from feed producers, primary producers, food manufactures, transport and storage operators and subcontractors to retail and food service outlets.
• ISO 22000 is a certifiable standard providing an internationally harmonized framework for the safety and quality requirements throughout the food supply chain and is designed to cover all the processes that deal directly or indirectly with the end product being consumed.
• ISO 22000 embodies and maintains the Codex Alimentarius HAACP principles, requires the implementation of good practices and expects organizations to define the practices that are appropriate to them.
• ISO = International Organisation for Standardisation, 22000 = The standard's number e.g 22000 2005 = date of publication and revision year e.g. 2005)

Fast Food Safety Procedures for ISO 22000 Implementation

The ISO 22000 Food Safety Procedures Manual comes with over 450 pages of practical documentation in proper ISO format. You will get prewritten food safety policies, food safety procedures, and accompanying forms.
Plus you will get a detailed explanation of ISO 22000 and helpful information on producing your own Food Safety Management manual.
The accompanying CD contains all manual content including policies, procedures and forms in Microsoft Word files for easy editing and customization.

Introduction and who should attend

This course provides participants with the skills and knowledge to administer a food safety management system that supports compliance with food safety legislation, reduces exposure to litigation and improves food safety. The two day program is designed for:

• people responsible for developing and implementing food safety management systems;
• organisations with existing food safety programs that are looking to improve and add value to their system.