4 FSMS Overview

7/25/2019 4 FSMS Overview

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SESSION 4: FSMS OVERVIEWObjectives:

To understand & Expain t!e purpose and intent o" t!e ISO

##$$$:#$$% series o" standards !o' t!e( ensure "ood sa"et( and t!e

ter)inoo*( used in ISO ##$$$:#$$%+

To understand and describe t!e continuin* process o" deveop)ento" t!e ISO ##$$$ series and ISO ,-$,, t!e i)pact t!at t!ese

deveop)ents )a( !ave on t!e audit process and t!e need "or

auditors to .eep up to date+

W/0T IS ISO ##$$$:#$$%1


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ISO 22000:2005, Food safety management systems

Requirements for any organization in the food chain,

ISO 22000 is a standard, designed to allow all types oforganization within the food chain to implement a foodsafety management system.

These organizations range from feed producers, primaryproducers, food manufacturers, transport and storageoperators and sucontractors to retail and food ser!iceoutlets " together with related organizations such asproducers of e#uipment, pac$aging material, cleaning

agents, additi!es and ingredients.

O!er!iew of %S&S


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T!e standard is deveoped 'it!in ISO b( experts "ro) t!e "oodindustr( aon* 'it! representatives o" speciai2ed internationa

or*ani2ations+

It in cose cooperation 'it! t!e 3odex 0i)entarius 3o))ission t!e

bod( joint( estabis!ed b( t!e nited Nations5 Food and 0*ricutureOr*ani2ation 6F0O7 and Word /eat! Or*ani2ation 6W/O7

ISO ##$$$ 'i )a.e it easier "or or*ani2ations 'ord'ide to

i)pe)ent t!e 3odex /0338 6/a2ard 0na(sis and 3ritica 3ontro

8oint7 s(ste) "or "ood !(*iene in a !ar)oni2ed 'a( '!ic! does not

var( 'it! t!e countr( or "ood product concerned+

903;RON


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This International Standard specifies the requirements for a food safetymanagement system.

It combines the following key elements to ensure food safety along the

food chain, up to the point of final consumption:

interactie communication!

system management! prerequisite programmes!

"#$$% principles.

This International Standard has been aligned with IS& '(() in order to

enhance the compatibility of the two standards.

903;RONTS ##$$@Food safety management systems Requirements for odies

pro!iding auditand certification of food safety management systems 'i

*ive !ar)oni2ed *uidance "or t!e accreditation 6approva7 o" ISO ##$$$

certi"ication bodies and de"ine t!e rues "or auditin* a "ood sa"et(

)ana*e)ent s(ste) as con"or)in* to t!e standard+

ISO ##$$% "raceaility in the feed and food chain General principles and

guidance for system design and de!elopment 'i s!ort( be circuated as a


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3o))unication 3!anne in Food 3!ain

NOTE T!e "i*ure does not s!o' t!e t(pe

o" interactive co))unications aon*and across t!e "ood c!ain t!at b(?pass

i))ediate suppiers and custo)ers+


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I)pact o" t!e ISO ##$$$ standard

Food reac!es consu)ers via supp( c!ains t!at )a( in. )an(di""erent t(pes o" or*ani2ation and t!at )a( stretc! across

)utipe borders+

One 'ea. in. can resut in unsa"e "ood t!at is dan*erous to

!eat! A and '!en t!is !appens t!e !a2ards to consu)ers can

be serious and t!e cost to "ood c!ain suppiers considerabe B

ISO ##$$$ is t!ere"ore desi*ned to ao' a t(pes o"

or*ani2ation 'it!in t!e "ood c!ain to i)pe)ent a "ood sa"et(

)ana*e)ent s(ste)+

T!e i)pact o" t!e appication o" ISO ##$$$ 'oud be *oba

ran*in* "ro) t!e entire c!ain o" suppiers )anu"acturers to

retaiers and "ina( consu)ers+


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NORM0TIVE REFERN3ES

The reference standard is IS& '(((:+(((

Ter)s and de"initions

or the purposes of this International Standard, the terms and definitionsgien in IS& '((( apply. The additional terms and definitions for food

safety standard are as follows:

Food Sa"et( ? concept that food will not cause harm to the consumer when

it is prepared and-or eaten according to its intendeduse

Ter)inoo*(


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Food c!ain ? sequence of the stages and operations inoled in the

production, processing, distribution, storage and handling of a food and its

ingredients, from primary production to consumption

Food sa"et( !a2ard? biological, chemical or physical agent in food, or

condition of food, with the potential to cause an aderse health effect

Food sa"et( poic( ? oerall intentions and direction of an organi*ation

related to "ood sa"et( /.)0 as formally e1pressed by top management

End product ? product that will undergo no further processing or

transformation by the organi*ation

Terminology


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Fo' dia*ra) ? schematic and systematic presentation of the

sequence and interactions of steps

3ontro )easure ? action or actiity that can be used to preent oreliminate a "ood sa"et( !a2ard /./0 or reduce it to an acceptable leel

8rere=uisite 8ro*ra))e 8R8? basic conditions and actiities that arenecessary to maintain a hygienic enironment throughout the "ood c!ain/.+0 suitable for the production, handling and proision of safe endproducts /.20 and safe food for human consumption

Operationa 8R8> operationa prere=uisite pro*ra))e ? identified by

the ha*ard analysis as essential in order to control the likelihood ofintroducing "ood sa"et( !a2ards and-or the contamination or proliferationof food safety ha*ards in the products0 or in the processing enironment

Terminology


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3ritica contro point 338 ? at which control can be applied and is

essential to preent or eliminate a "ood sa"et( !a2ard or reduce it to an

acceptable leel

3ritica i)it ? criterion which separates acceptability from unacceptability

Monitorin* ? conducting a planned sequence of obserations or

measurements to assess whether contro )easures are operating as

intended

3orrection ? action to eliminate a detected nonconformity

3orrective action ? action to eliminate the cause of a detected

nonconformity or other undesirable situation

Terminology


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Vaidation ? obtaining eidence that the contro )easuresmanaged

by the "#$$% plan and by the operationa 8R8s are capable of

being effectie

Veri"ication ? confirmation, through the proision of ob3ectie

eidence, that specified requirements hae been fulfilled

pdatin* ? immediate and-or planned actiity to ensure application of

the most recent information

Terminology

Documents

4 FSMS Overview