ISO 22000 (HACCP) Has been released - Seeking information

[ISO MAN]

Dear All,
I knew that ISO 22000 (HACCP) have been officialy released. however I could not find a general outline of the new standards and its auditing practice. Can anyone help??

Thank You

[Howard Atkins]

I am afraid that I do not know but if you go to Google and enter ISO 22000 a large amount of information is there.

[Sidney Vianna]

Try this link *** DEAD LINK REMOVED ***

[Sidney Vianna]

http://www.iso.org/iso/en/commcentre...05/Ref959.html
Ref.: 959
26 May 2005
ISO 22000 standard for safe food supply chains

September 2005 is ISO's publication target for ISO 22000, the new standard for food safety management systems, which is intended to ensure that there are no weak links in food supply chains.

ISO has circulated the final draft of the standard to the national standard bodies that make up its membership for a two-month voting period, ending on 5 July 2005.

ISO 22000, Food safety management systems - Requirements for any organization in the food chain, can be applied to organizations ranging from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

"As food safety hazards can be introduced at any stage of the food chain, adequate control throughout the food chain is essential," commented Jacob Færgemand, convenor of the ISO working group that is developing ISO 22000. "Thus, food safety is a joint responsibility that is principally assured through the combined efforts of all the parties participating in the food chain."

ISO 22000 specifies the requirements for a food safety management system in the food chain where an organization needs to demonstrate its ability to control food safety hazards in order to provide consistently safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations.

Dorte Jespersen, secretary of the ISO 22000 working group, explained the background to the standard: "Organizations that produce, manufacture, handle or supply food recognize that customers increasingly want them to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need to harmonize the national standards at an international level."

The standard can be applied on its own, or in combination with other management system standards such as ISO 9001:2000, with or without independent (third party) certification of conformity. The publication of ISO 22000 will be complemented by an ISO Technical Specification (ISO/TS 22004) giving guidance on the implementation of the standard, with a particular emphasis on small and medium-sized enterprises. In the following months, another Technical Specification ((ISO/TS 22003) will be published explaining certification requirements applicable when third-party certification is used.

These documents are being developed by working group WG 8, Food safety management systems, of ISO technical committee ISO/TC 34, Food products. Experts from 23 countries are participating and organizations with liaison status include the following: Confederation of the Food and Drink Industries of the European Union (CIAA), Codex Alimentarius Commission, International Hotel and Restaurant Association, CIES/Global Food Safety Initiative, and World Food Safety Organization (WFSO).

See also ISO Management Systems' article

ISO 22000 to ensure integrity of food supply chain (PDF, 312 KB)

[Sidney Vianna]

http://www.iso.org/iso/en/commcentre...05/Ref966.html
Ref. 966
1 September 2005

ISO 22000 for safe food supply chains
ISO 22000, published today, is a new International Standard designed to ensure safe food supply chains worldwide.

ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.

Food reaches consumers via supply chains that may link many different types of organization and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health – and when this happens, the hazards to consumers can be serious and the cost to food chain suppliers considerable. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential. Food safety is a joint responsibility of all the actors in the food chain and requires their combined efforts.

ISO 22000 is therefore designed to allow all types of organization within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.

As a result, a number of countries have developed national standards for the supply of safe food and individual companies and groupings in the food sector have developed their own standards or programmes for auditing their suppliers. The plethora of more than 20 different such schemes worldwide generates risks of uneven levels of food safety, confusion over requirements, and increased cost and complication for suppliers that find themselves obliged to conform to multiple programmes.

ISO 22000, backed by international consensus, harmonizes the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis. In addition, food safety management systems that conform to ISO 22000 can be certified – which answers the growing demand in the food sector for the certification of suppliers – although the standard can be implemented without certification of conformity, solely for the benefits it provides.

Developed with the participation of food sector experts, ISO 22000 incorporates the principles of HACCP, and covers the requirements of key standards developed by various global food retailer syndicates, in a single document.

“Public sector participation in the development of the ISO 22000 family is also significant,” ISO Secretary-General Alan Bryden commented, “notably that of the FAO/WHO’s Codex Alimentarius Commission, which is responsible for the well-known HACCP (Hazard Analysis and Critical Control Point) system for food hygiene. Thanks to the strong partnership between ISO and Codex, ISO 22000 will facilitate the implementation of HACCP and the food hygiene principles developed by this pre-eminent body in this field.”

Another benefit of ISO 22000 is that it extends the successful management system approach of the ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety. The development of ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated and continually improved within the framework of a structured management system, and incorporated into the overall management activities of the organization.

While ISO 22000 can be implemented on its own, it is designed to be fully compatible with ISO 9001:2000 and companies already certified to ISO 9001 will find it easy to extend this to certification to ISO 22000. To help users to do so, ISO 22000 includes a table showing the correspondence of its requirements with those of ISO 9001:2000.

ISO 22000:2005 is the first in a family of standards that will include the following documents:

• ISO/TS 22004, Food safety management systems – Guidance on the application of ISO 22000:2005, which will be published by November 2005, provides important guidance that can assist organizations including small and medium-sized enterprises around the world.
• ISO/TS 22003, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems, will give harmonized guidance for the accreditation (approval) of ISO 22000 certification bodies and define the rules for auditing a food safety management system as conforming to the standard. It will be published in the first quarter of 2006.
• ISO 22005, Traceability in the feed and food chain – General principles and guidance for system design and development, will shortly be circulated as a Draft International Standard.

In partnership with the International Trade Centre (ITC) – the technical cooperation agency of the United Nations Conference on Trade and Development (UNCTAD) and the World Trade Organization (WTO) – ISO is also preparing an easy-to-use check-list for small businesses and developing countries, entitled ISO 22000: Are you ready?

ISO 22000 and ISO/TS 22004 are the output of working group WG 8, Food safety management systems, of ISO technical committee ISO/TC 34, Food products. Experts from 23 countries participated in the working group, together with international organizations with liaison status. In addition to the Codex Alimentarius Commission, these included the Confederation of the Food and Drink Industries of the European Union (CIAA), the CIES/Global Food Safety Initiative, and the World Food Safety Organization (WFSO). They have been joined for the development of ISO/TS 22003 by experts from the ISO committee on conformity assessment, ISO/CASCO, the International Accreditation Forum (IAF) and the IQNet international certification network.

ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain, costs 118 Swiss francs and is available from ISO national member institutes (see the complete list with contact details) and from ISO Central Secretariat (see below).

ISO Store: to order ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain

More information:
● ISO 22000 standard for safe food supply chains
Article from ISO Management Systems 4/2005 (PDF, 132 KB)
● ISO 22000 to ensure integrity of food supply chain
Article from ISO Management Systems 5/2004 (PDF, KB 312)

[Sidney Vianna]

http://www.iso.org/iso/en/commcentre...05/Ref979.html
Ref.: 979
15 November 2005
How to implement a food safety management system

ISO has followed up its recent publication of ISO 22000, the International Standard for food safety management systems, with implementation guidance.

ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005, gives advice that will be useful for all types of organization within the food supply chain. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
Food safety failures in both developed and developing countries have intensified interest everywhere in systematic prevention at every link in the supply chain. ISO 22000, backed by international consensus among government and industry experts, harmonizes the requirements for good food safety practice worldwide.
In turn, ISO/TS 22004 will act as a “force multiplier” by providing guidance for organizations that recognize the potential benefits of implementing a food safety management system, but are unsure of how to go about it. The document will therefore contribute to the spread of such systems, as well as improving understanding, communication and coordination between the actors in food supply chains.
ISO Secretary-General Alan Bryden commented: “ISO/TS 22004 will facilitate the effective implementation of ISO 22000 and therefore help to maximize the benefits. It is an example of ISO’s market relevance, showing how we as an organization are keeping pace with evolutions in business practice, such as today’s tendency to accompany products with service and support packages.”
ISO/TS 22004 gives generic guidance for small and large enterprises on the implementation of ISO 22000, without altering or replacing any of the requirements in the standard. It explains “the process approach” used in ISO 22000 and provides guidance on the main clauses of the standard.
A major benefit of ISO 22000 is that it provides a framework for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned. To further this objective, ISO/TS 22004 includes a flow chart on the planning of safe foods that combines steps addressed by the Codex HACCP guidelines and steps specific to ISO 22000.
ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005, costs 75 Swiss francs and is available from ISO national member institutes (see the complete list with contact details) and from ISO Central Secretariat (see below).
ISO Store: to order ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005

[Randy]

I already have my copy for some hopefully obvious reasons

[amanbhai]

Originally Posted by Howard Atkins

I am afraid that I do not know but if you go to Google and enter ISO 22000 a large amount of information is there.

I went to google & search for ISO 22000 (HACCP) but could not find anything useful. Alot of stuff but nothing exactly what I' was looking for.