ISO 22000 Food Safety Management

 

ISO 22000 certification approach is not just for the food processors but it includes chemical and machinery manufacturers, packaging, ingredient suppliers, caterers, storage & distribution facilities, and it can also be applied similarly to primary producers such as farms.

 

It extends its approach of HACCP and ISO 9001quality management system standard which is internationally recognized and can be implemented in all industries sectors.

 

Benefits of Food Safety:

  • Help to improve process flow

  • Introduce Preventative approach to food safety

  • Always ready for regulatory authorities or stakeholders audit.

  • Provides evidences and traceability of due diligence

  • Increase consumer confidence

  • Demonstrate commitment to providing safe food

  • Complements Quality Management System such as ISO 9001

HACCP / ISO 22000 / SS 590 / British Retail Consortium (BRC)

 

Consumers these days are getting fussy and more conscious about the food that they intake. This indirectly links back to their decision making where food safety processes makes a significant difference.

These are some of the types of Food Safety Certifications that companies can explore into:

  • HACCP

  • ISO 22000

  • SS 590

  • British Retail Consortium (BRC)

 

SS 590 / Hazard Analysis and Critical Control Point (HACCP) is a process control system specially designed to not only identify any hazards that may happen during the food production but also to implement preventive measures to strictly monitor and control each of the process. This in-turn helps to maximise resources in a cost effective manner in ensuring food safety.

 

7 Principles of HACCP:

  • Conduct hazard analysis- to identify potential consumer health hazards that could occur during production process.

  • Identify Critical Control Points (CCPs) – points in the process where potential hazards could occur and can be prevented and/or controlled.

  • Establish Critical Control Limits- preventive measures linked to each CCP identified.

  • Establish CCP monitoring procedures- to assure that each CCP is controlled within its limit.

  • Establish Corrective Action Plan- in an event where CCP falls out of established control limits; corrective action must be in placed to ensure that no hazard occurs.

  • Establish an effective Record-Keeping System- documents that HACCP is functioning well. Records includes CCPs monitoring, verification activities and deviation records.

  • Verify that HACCP is working properly.

 

British Retail Consortium (BRC)

This standard is designed to evaluate manufacturers who produce own brand food products and ensuring quality and food safety is consistent. This Global standard is not just used to assess retailer suppliers; it has also acted as a framework for most companies who have had their supplier assessment programmes based on.

 

It is especially applicable to organization who supplies food to the United Kingdom (UK) retailers as this Global standard would mostly act as the pre-requisite of entry into the market.

 

© 2010 Success begins with Quality@Works