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ISO 22000 for Bakeries and other Food Industry


All those bakeries who have gone for ISO -9000 for their process standardisation and those companies who has got HACCP implemented in their company can have a common system which is termed as ISO 22000

FOOD SAFETY MANAGEMENT SYSTEMS CERTIFICATION SCHEME

International Organization for Standardization (ISO) has published ISO 22000:2005 - Food Safety Management Systems – Requirements for any Organization in the Food Chain, with a view to provide framework for internationally harmonized requirements for systematically managing safety in food supply chains. This standard integrates the principles of Hazard Analysis and Critical Control Point (HACCP) system developed by Codex Alimentarius Commission and combines the HACCP plan with Prerequisite Programmes (PRPs) and is fully compatible with Quality Management Systems (QMS) as per ISO 9001: 2000 .


FSMS FOR SAFE FOOD SUPPLY CHAINS

Food Safety is related to the presence of food borne hazards in food at the point of consumption. Food reaches to consumers via supply chains that may link many different types of organizations. One weak link can result in unsafe food that is dangerous to health. As food safety hazards can occur the food chain at any stage, adequate control throughout the supply chain is essential. Therefore food safety is a joint responsibility of all organizations with in the food chain including, producers, manufactures, transport & storage operators, sub contractors, retail and food service outlets and service providers.
Recent studies have shown that there is significant increase of illness caused by infected food in both developed and developing countries which give rise to considerable economic costs besides being health hazards. This has necessitated the need for establishing a food safety management system by all types of organizations within the food chain.

HIGHLIGHTS OF ISO 22000:2005

a) Integrates the principles of Hazards Analysis and Critical Control Point (HACCP) system developed be Codex Alimentarius Commission. It combines the HACCP plan with prerequisite programme (PRPs) and operational PRPs.
b) Requires that all Hazards that may be reasonably expected to occur in the food chain are identified, assessed and controlled.
c) Can be applied independent of other management system standards or can be integrated with existing other management systems.
d) Allows even small, tiny scale organizations to implement as externally developed combination of control measures.
e) Intended for organizations seeking more focused, coherent and integrated food safety management systems.
f) Emphasis on preventions of food safety hazards of all types.
g) Ensures compliance with legislative and regulatory requirements.
h) Provides for management of potential emergency situations & accidents that can impact food safety.


KEY ELEMENTS TO ENSURE FOOD SAFETY

The key elements of FSMS for managing & reducing the risk to health resulting from operations across the food chain to final consumption are:

Ø Interactive Communication;
Ø System Management;
Ø Prerequisite Programmes;
Ø HACCP Principles;

BENEFITS TO CUSTOMERS

Ø Increased international acceptance of food products
Ø Reduces risk of product/service liability claims
Ø Satisfies customer contractual requirements
Ø Ensures safety of food products
Ø Greater health protection
Ø Demonstrations conformance to international standards and applicable regulatory requirements
Ø Helps to meet applicable food safety related statuary & regulatory requirements
Ø Ensures to compete effectively in national and international markets


ISO 22000 Standard Procedures for Food Safety Management Systems

9 comments:

  1. Hi

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    HACCP standard

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  4. I really appreciate your post and you explain each and every point very well.Thanks for sharing this information.And I’ll love to read your next post too.
    Regards:
    NABH

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  6. Dear Iso 9000,

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  7. haccp consultants india:
    ISO 22000:2005, commonly known as Hazard Analysis and Critical Control Points (HACCP) is a food safety system. HACCP is an organized method that analyzes food processes and determines the possible hazards

    ReplyDelete
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