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Food Safety - ISO 22000, HACCP, GMP

ISO 22000

Overview of ISO 22000

ISO 22000 is an auditable standard which integrates the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by the CODEX Alimentarius Commission.

The ISO 22000 FSSC 22000 is a food safety certification scheme managed by the Foundation for Food Safety Certification based in the Netherlands. FSSC 22000 Food Safety System Certification provides a framework to establish a robust Food Safety Management System that can effectively managing your organization's food safety responsibilities and meets the requirements of your customers and consumers. This Scheme is based on international standards such as ISO 22000, prerequisite programmes for specific food sectors and specific FSSC 22000 additional requirements. Besides these three components there's a voluntarily FSSC 22000 - Quality module based on all requirements of ISO 9001.

The Scheme was first released in 2009 and then benchmarked by the Global Food Safety Initiative (GFSI) against the requirements laid out in the GFSI Guidance Document. With the recent update of the Scheme and the addition of scopes for Transport and Storage, Catering and for Retail, the Scheme now provides the opportunity for certification across almost the entire supply chain.

Some of the key changes include new requirements for:
  • conducting unannounced audits
  • introducing critical nonconformities
  • prevention of intentional product contamination
  • standardised audit report
  • transport and storage, food service/catering and retail/wholesale industries
FSSC 22000 is a fast-growing certification scheme, in April of 2017, FSSC 22000 celebrated the banner release of its 15,000th Certificate.

 
Advantages of FSSC 22000 Certification

Organisation certified to FSSC 22000 can have the following advantages:
  • International harmonization of food safety standards
  • Supply chain approach
  • Uses of existing, independent, international standards
  • Stakeholder approval & commitment
  • In-depth and rigorous food safety audits
  • Independent scheme management
  • Transparency
  • Non-profit scheme
     

ISO 22000 Training Programmes

  • ISO 22000 Food Safety Management Systems Awareness
  • ISO 22000 Internal Auditing
  • Food Laws
  • FSSC 22000 Lead Auditor Training Course (based on ISO 22000:2005)  (IRCA Certification Number A17512 and complies to FSSC 22000 requirement)


Hazard Analysis and Critical Control Points (HACCP)

Overview of HACCP

Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive approach to food and pharmaceutical safety that addresses physical, chemical, and biological hazards. In the food industry, HACCP is used to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP's) can be taken to reduce or eliminate the risk of the hazards.

HACCP is an internationally recognised system that assures food safety at all stages of the food chain and provides a more structured approach to the control of food hazards compared to the traditional inspection and quality control procedures. Its emphasis is on prevention and hence, the control of hazards is built into the design, manufacturing, packaging and distribution as well.

As of Jan. 1, 2006, the European Union mandated all food manufacturing facilities that produce food for the European market to incorporate HACCP into their food safety systems.

Starting in the 1990s, various customers in the food chain required their suppliers to have certified HACCP systems. Therefore, a number of countries, including Australia, Denmark, Germany, Ireland, the Netherlands and the United States, developed auditable national food safety management standards (FSMSs).

 


Benefits of Implementing HACCP

HACCP provides uncountable benefits - both tangible and intangible. A typical organisation would enjoy the following:
  • a sound risk-assessment framework that allows both industry and government to allocate their resources efficiently in establishing and auditing safe food production practices
  • an internationally-recognised system for assuring food safety
  • improved compliance with hygiene regulation
  • customer recognition and approval, as well as the potential to penetrate new markets
 

HACCP Training Programmes

  • Understanding the HACCP
  • HACCP Internal Auditing

Good Manufacturing Practice (GMP)

Overview of GMP

Good Manufacturing Practice (GMP) is a system for ensuring that food is not adulterated, is safe for human consumption and consistently produced and controlled in accordance to established quality and food safety standards. Moreover, GMP is designed to minimise risks in any food production that cannot be eliminated through testing of the final product. 

GMP is comprehensive and covers all aspects of production: from materials, to premises, equipments, handling practices, processing, packaging, storage and delivery, even to the training and personal hygiene of staff.

The GMP to be implemented depends on which segment of the food chain that the organization operates. Some examples of equivalent terms used are: Good Agricultural Practice (GAP), Good Veterinarian Practice (GVP), Good Hygienic Practice (GHP), Good Production Practice (GPP), Good Distribution Practice (GDP) and Good Trading Practice (GTP).

GMP is an absolute essential as it provides the foundation for the development and implementation of successful Food Safety Management Systems (FSMS) as well as an assurance of food safety. The upshot is, GMP is a prerequisite for all who are committed to food safety and FSMS standards such as Hazard Analysis and Critical Control Points (HACCP) and ISO 22000.


Benefits of Implementing GMP

Good Manufacturing Practice provides uncountable benefits - both tangible and intangible. A typical organization would enjoy the following:
  • it demonstrates the organisation’s commitment to produce safe food
  • increases the confidence of consumers, the market and also stakeholders
  • improves the organisation’s food safety and food safety management system
  • prepares the organisation’s management system for the ISO22000 and/or HACCP certification
  • helps in giving a good impression when the organisation is subject to inspection by regulatory authorities and/or other stakeholders
  • reduces operating costs of rework, customer rejects and complaints and increases efficiencies
 

GMP Training Programmes

  • Good Manufacturing Practice for Food


 

FAQ

How do we establish the food safety controls that are required?
 
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, be identified and assessed. Hazard analysis helps in establishing the hazards that need to be controlled and those that need not. Subsequently, the organisation is able to determine an effective combination of control measures and come up with the prerequisite programmes and the HACCP plan.
How different is ISO 22000 from ISO 9001?
 
ISO 22000 has greater requirements pertaining to food safety. For instance, that the Food Safety Management System (FSMS) must conform to appropriate statutory and regulatory requirements, that food safety be supported by the business objectives, procedures such as emergency preparedness, product recall and withdrawal, and that analysis for food safety hazards be conducted as part of the process for planning the safe realisation of food production.
What is the relationship between HACCP and ISO 22000?
 
HACCP plays a large role in ISO 22000. So, if your company already has HACCP in place, you are one step closer to ISO 22000. ISO 22000 strengthens the HACCP system in several ways. It is a management system standard and as such, has requirements for policy, planning, implementation and operation, performance assessment, management review and improvement. ISO 22000 is also compatible with other ISO management system standards such as ISO 9001.
Why is GMP important?
 
Poor quality food is not only a health hazard, but is damaging to the reputation of the supplier and impacts upon the bottomline.
Can organisations afford to implement GMP?
 
Yes. It is more expensive to find and fix mistakes after they have been made, than to prevent them in the first place. As mentioned, GMP is designed to ensure that mistakes do not occur. Implementation of GMP provides the assurance of good quality and safe food and is an investment in improving the credibility and standing of the manufacturer in the eyes of the market and the community.
What are the requirements for application of ISO 22000?
 
Food premises applying for ISO 22000 Certification shall fulfill the following requirements:
  • Food premises shall be licensed.
  • Company is registered with the Registrar of Companies.
  • Pre-requisite programmes shall be in place and documented.
  • A HACCP Manual shall be available. The Manual shall be duly signed and dated by the company management with executive responsibility.
  • The HACCP system shall be developed based on the ISO 22000 and any other requirements imposed by the importing country/countries.
  • The HACCP system should have been implemented for a minimum of three (3) months.

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