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
- 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