The ISO 22000 standard for food safety management systems really adds value to your HACCP system.ISO 22000 clause 7.2 Prerequisite Programmes states the requirement to establish programmes to assist in controlling the introduction of food safety hazards to the product through the work environment, preventing contamination of the product and limiting food safety hazard levels in the product and product processing environment.
ISO 22000 clause 7.2.3 states that construction and lay-out of buildings/premises, workspace, employee facilities; supplies of utilities, waste disposal, adequate equipment, management of purchased materials, storage and transport, prevention of cross contamination, sanitation, pest control and personnel hygiene should be taken into consideration when establishing prerequisite programmes. ISO 22000 clause 7.3.2 requires a food safety team with multi-disciplinary knowledge and experience in developing and implementing the food safety management system to be appointed. The food safety team are required to carry out a number of preliminary steps in order to carry out the hazard analysis. ISO 2000 requires the food safety team to describe the product characteristics including raw materials, ingredients, product contact materials, end products and the intended use of the end product. Clause 7.3.5.1 Flow diagrams requires the food safety team to construct flow diagram and conduct on site confirmation of the flow diagram.ISO 22000 clause 7.3.5.2 the food safety team to describe each process step and the existing control measures applied at each step.This is the last step required prior to hazard analysis.
The food safety team now conduct a hazard analysis, as per the requirements of ISO 22000 clause 7.4.2, to identify all the food safety hazards that are reasonably likely to occur.In conducting the hazard analysis the food safety team are required to assess each hazard identified (Clause 7.4.3), consider and select control measures (Clause 7.4.4) required to achieve the acceptable level of hazard.Each control measure needs to be reviewed by the food safety team with respect to its effectiveness against the identified food safety hazards and then categorized as to whether they need to be operational prerequisite programmes or included in the HACCP plan. Operational prerequisite programmes must be documented and include the food safety hazard to be controlled, the control measure, the monitoring procedures, corrections and corrective actions to be taken if out of control, the responsibilities and authorities and the records to be completed as defined in ISO 22000 clause 7.5.
Following the ISO 22000 systematic approach the next step is for the food safety team to establish the HACCP plan. Standard CODEX HACCP principles, identification of critical control points, determination of critical limits for each critical control point, monitoring of critical control points and actions when monitoring results exceed critical limits are included in ISO 22000 clause 7.6. Verification is included in clause 7.8. The food safety hazard to be controlled at the critical control point, the control measure, the monitoring procedures, critical limits the records to be used, the corrections and corrective actions to be taken if out of control, and responsibilities and authorities are all required to be included in the HACCP plan. Clause 8.2 describes the requirement for validation of operational PRP and HACCP plan control measures and combinations. Documentation requirements are specified in ISO 22000 clause 4.2.
After the operational PRP(s) and/or the HACCP plan have been established ISO 22000 has a further requirement with regards to implementing a HACCP system in that clause 7.7 prescribes the need for updating of , product characteristics, intended use, flow diagrams, process steps and control measures. The HACCP plan and/or prerequisite programmes documents may need to be amended after updating the preliminary information and this should be decided by the food safety team.ISO 22000 Clause 8.4.2 requires the food safety team review the results of verification activities, if verification does not demonstrate conformity a review of the conclusions of the hazard analysis, operational PRPs and the HACCP plan.Finally ISO 22000 clause 8.5.2 prescribes that the food safety team evaluate the food safety management system at planned intervals, based on this review the team must then consider whether it is necessary to review the hazard analysis, operational PRP(s) and the HACCP plan.
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