ISO 22000 Food Safety Management Systems - General Information

[Randy]

Here's a bit of 22000 related news....

BSI tastes its first ISO 22000 success in the US
BSI Management Systems in the United States is celebrating the first known issuing of an accredited ISO 22000 certificate in the United States.


This was awarded to New Season Foods of Oregon, a processor of dehydrated fruits and vegetables.

ISO 22000 is the internationally recognized food safety management system, published in September 2005. BSI is accredited to deliver ISO 22000 certification by UKAS (United Kingdom Accreditation Service), the globally recognized accreditation body.

American marketplace

“Issuing the first accredited certificate in the US is very significant because it shows the American marketplace that BSI has the expertise to provide audit and certification services for state of the art food safety programs” said Dr. Tatiana Lorca, BSI America’s food technology specialist.

“By being the first, we have solidified our leadership role in the US just as New Season Foods has as an industry leader.”

Dramatic

Mark Frandsen, President of New Season Foods, said, “This has had a very dramatic impact on everybody who works here. We recognize that by operating with the standards of ISO that we will in fact be a better company.”

The food industry globally is moving toward requiring ISO 22000 certification in order to conduct business. Although this is currently not the case in the United States, Dr. Lorca predicts the American food industry might follow suit and BSI in the United States is looking to register Thilmany Inc. as its second ISO 22000 client in early 2007. The packaging company will be the first indirect supplier to the food chain certified to ISO 22000 by BSI.

As an aside, tatiana's (Dr. Lorca's) post graduate work is in Food Safety science.

 

[foxegy2 - 2009]

Dear marc

sorry if i making bother to you

i am working in big company this company told me to making the system of iso22000 FSMS to them but i have not good Experiences in it

i had the standard and some obligate procedures ,food safety manual,some work instructions

if you assisting me to get the names only of the documents which shall be foud in the company this is very cherfull and honorable from you

kind regards
Ramadan

 

[Stijloor]

Dear marc

sorry if i making bother to you

i am working in big company this company told me to making the system of iso22000 FSMS to them but i have not good Experiences in it

i had the standard and some obligate procedures ,food safety manual,some work instructions

if you assisting me to get the names only of the documents which shall be foud in the company this is very cherfull and honorable from you

kind regards
Ramadan

Hello Ramadan,

Welcome to The Cove Forums!

I am not a food safety expert, but are you looking for the types and perhaps names of the documents that you must include in your food safety management system?

I hope that some of my Fellow Covers who are much more experienced in Food Safety can help you.

Be patient however....

Stijloor.

 

[6thsense]

I majored in Food Science and Technology. we have a Food Safety Management system setup before ISO22000 but the audit modules. The following documents are required:
1) Need to assemble a HACCP team and Champion.

2)The prerequisite Programs...these are basically programs that are a Foundation to a Food Safety Management System)
Requiredersonal Hygiene PRP
Pest Control PRP
Supplier Control PRP
Foreign Materials control
Water Safety PRP
Chemical Control
Cleaning and sanitation PRP
Plant Design & Maintenance PRP
Calibration
Glass Handling
Air safety
HACCP review Procedure
...the other 6 core programs from ISO9001 also come into play on top of having the above cited programs
You will need a file with your HACCP studies. these involve looking at your process flowcharts. and identifying Hazards. Hazards can be CHEMICAL, BIOLOGICAL, PHYSICAL and ALLERGIC. will upload documents today

 

[venkat - 2011]

Dear sixth sense

Good day!

Its good that you have volunteered to upload the documents and this would be useful to all the practitioners. Moreover the food safety is very important since human consumption is involved and the industries will slowly get to know the importance of this certification. I sincerely look forward to see the documents for FSMS

Thanks and Regards

 

[6thsense]

Here are a couple of the PRPs we are using

 

[foxegy2 - 2009]

Here are a couple of the PRPs we are using

Dear 6thsense

i am very glad because you had put this documents on this site

this is useful to all forum members

but i have one question how i can get oPRP when i apply HACCP system in my system (fruit and vegetables)?

kind regards
Ramadan

 

[venkat - 2011]

Dear Sir

Thanks for the attachments and they are good really.

Are these the main ones or there is somemore to be included for compliance

Hope you would be able to evolve a food safety manual and this could become a bible containing all the policies, procedures and work instructions which could be used

Regards

 

[6thsense]

Ramadan,

HACCP is applicable across the board. Well the Standard i have defines a PRP as:
"specified procedures or instructions, specific to the nature and size of the operation that enhance or maintain operational conditions to enable more effective control of food safety hazards, or that control the likelihood of introducing food safety hazards and their contamination or proliferation products or product-processing environment.

NOTE:
Alternative terms may be used for PRPs are used, eg Good Manufacturing Practices, good Laboratory practises, good hygiene practice, good veterinarian practice, good production practice, infrastructure and maintenance programs"
Fruit and vegetable production involves growing the product for this you have to:
-have a program to make sure there are no pesticide residues on the product
-a program to ensure that your processing environment is clean and sanitary
-a program that personnel in your plant adhere to good hygiene practise eg washing hands, bathing regularly
-if you do not grow the fruits and vegetables you will need a supplier evaluation program to ensure that you are given product that meets your requirements
-PRPs also come about because you need to control "services" that come in contact with you products so as to prevent the possibility of food hazards, this includes such water you use to clean the product or compressed air in your plant.
this is a start. look at your present work practises and we can all help each other here at the Cove

 

[Ajit Basrur]

Dear 6thsense

i am very glad because you had put this documents on this site

this is useful to all forum members

but i have one question how i can get oPRP when i apply HACCP system in my system (fruit and vegetables)?

kind regards
Ramadan

PRP - related to the infrastructure (inculding human resources) and maintenance programes.

oPRP ((Operational PRP) - Implemented to specifically control and monitor the potential biological, chemical and physical hazards (personnel hygiene, sanitation, disinfection).