Food - ISO 22000, HACCP, GMP

Management System > Standards / Industry Specific Management System Standards / Food - ISO 22000, HACCP, GMP

ISO 22000

Overview of ISO 22000

The 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 international standard specifies the requirements for a Food Safety Management System (FSMS) that involves interactive communication, system management, prerequisite programmes and HACCP principles. It is relevant to all parties in the food chain as food.

Benefits of Implementing ISO 22000

ISO 22000 provides uncountable benefits - both tangible and intangible. A typical organisation would enjoy the following:

an internationally-recognised standard that incorporates legal and regulatory requirements relating to food safety management including HACCP systems
improved communication both internally and with trading partners and suppliers
ongoing up-to-date identification, assessment and control of food safety hazards
greater consistency in output and traceability of products and services
improved compliance with hygiene regulation
customer recognition and approval, as well as the potential to penetrate new markets

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)

.... more training programmes are available here

Looking for consulting services?

Neville Clarke's consultancy services are designed to maximise benefits, provide cost effective and customer-focused solutions. Contact us to discuss your needs.

Frequently Asked Questions (FAQs)

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

.... more training programmes are available here

Looking for consulting services?

Neville Clarke's consultancy services are designed to maximise benefits, provide cost effective and customer-focused solutions. Contact us to discuss your needs.

Frequently Asked Questions (FAQs)

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

.... more training programmes are available here

Looking for consulting services?

Neville Clarke's consultancy services are designed to maximise benefits, provide cost effective and customer-focused solutions. Contact us to discuss your needs.

Frequently Asked Questions (FAQs)