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Canjain is here to assist you in obtaining ISO 22000 fsms for your organisation to ensure that being producer of food items, you are managing the food safety of products and well-being of consumers.
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Food safety is a global concern, so despite their size or product, all food producers are responsible for managing their products’ safety and for the better health of their consumers. ISO 22000 gives the requirements for Food Safety Management Systems. ISO 22000 is a standard introduced by the International Organisation for Standardisation dealing with food safety. Food safety is linked with the presence of food-borne germs at the point of consumption. Food safety hazards occur at any stage of the food chain, so it is important to have adequate control in place, and for this, a combined effort on the part of all the parties is required throughout the food chain.
ISO 22000 FSMS specifies the requirements for Food Safety Management System that involves the following elements:
ISO 22000 is aligned with ISO 9001 in order to enhance the compatibility of both of them. ISO 22000 is applied independently of other management system standards or integrated with existing management system requirements. It consolidates the principles of the Hazard Analysis and Critical Control Point (HACCP) system, and by means of auditable requirements, it combines the Hazard Analysis and Critical Control Point (HACCP) plan with pre-requisite programmes. Hazard analysis is an essential key to an effective Food Safety Management System because conducting a hazard analysis assists in organising the knowledge required to establish an effective control measure. ISO 22000 requires that hazards reasonably expected to occur in the food chain, especially those associated with the kinds of processes and facilities used, are identified and assessed. And so, it provides a list of hazards that need to be controlled by a particular organisation and also of those which need not be controlled. It also provided a reason for such differentiation. During analysing hazards, the organisation defines the strategy to control such hazards by combining the pre-requisite programmes and the Hazard Analysis and Critical Control Point (HACCP) plan.
Food Safety 22000 is a Global Food Safety Initiative (GFSI) approved scheme. And it is also used in the Food Safety Systems Certification (FSSC) Scheme FS22000.
The Food Safety System Certification provides a certification scheme for auditing and Certification of the Food Safety Management System (FSMS). The Certification is also provided for combined FSMS and QMS, i.e., FSSC 22000-Quality. The scheme uses international and independent standards and technical specifications for sector-specific pre-requisite programs (PRPs).
ISO 22000 FSMS Certification is a procedure to verify that all the specific principles of food safety are applicable throughout the food chain to ensure food safety and the suitability of such food for human consumption. Such Certification is obtained for the following reasons:
The ISO 22000 Series consist of the following specifications:
The following are the components of the ISO 22000 FSMS:
Processes and appropriate control measures are available for the fulfilment of legal requirements for food safety.
Documents on the terms and phrases mentioned under the ISO standard.
Provides many definitions from ISO 9001 for ensuring consistency and continuity.
Implementation, paper works and maintenance of management system for food safety, including procedures for effective development.
Commitment to implementation and maintenance of the management system for food safety, indicating responsible persons, food safety group, effective internal and external communication processes, conducts, goals, contingency plans, responsibilities, and regular management evaluations for troubleshooting and information.
Resource, budget and personnel management, periodic training, employee evaluation, safe work environment and infrastructure.
Good Manufacturing Practices (GMP) and the Hazard Analysis and Critical Control Points (HACCP) system, Preventive Programs (PRPs) for training, legal requirements, hygiene, maintenance, traceability, supplier evaluation, control of defective products and recall procedures for the production of safe and healthy food.
Scientific principles used in the management system, regular planning, implementation and paper works of the tests performed on the system components for the evaluation of the system.
A comprehensive set of pre-requisites for ISO 22000 Food Safety Management System are:
Benefits of Implementation of ISO 22000 and obtaining ISO 22000 FSMS Certification are as follows:
Documents required for obtaining ISO 22000 FSMS Certificates are as follows:
Procedure for Certification according to the FSSC 22000 standard for food safety is as follows:
At the organisation, an audit is carried on to assess whether the Food Safety Management System conforms to all the requirements of ISO 22000 standards. The audit is also done to verify that Food Safety Management System is designed to achieve the food safety policy and objectives and to access the capabilities of the Food Safety Management System in managing the compliances with statutory, regulatory and contractual requirements. The purpose of it is to check the readiness of the Organisation’s Management System. It covers the validation of the scope of the management system and Certification, design of the management system, Document review, applicable legal and other requirements, internal audit and management review processes.
Before the stage 2 audit, the organisation has to do all required clarifications. The interval between stage 1 and stage 2 audits cannot be more than six months.
It is also called Certification Audit. It is carried out to confirm the implementation of the organisation’s Food Safety Management System and its effectiveness in all the requirements of ISO 22000 FSMS. It is also done to verify that information and evidence of conformity are achieved per all the requirements of Food Safety Management System standards. During this audit, the capabilities of the Food Safety Management System to perform key responsibilities and compliance of the same with the statutory, regulatory and legal requirements are assessed. This audit is conducted to confirm that the Food Safety Management System of the organisation is effective and achieving the food safety goals, policies and objectives.
After completion of both audits, the audit report is forwarded to the reviewer for further review, and if he grants permission for Certification based on the audit conclusion and recommendation of the audit team, then the report is forwarded to Chief Executive Officer or Director, who is signing authority to finally grant Certification.
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