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ISO INSIDER
ISO 22000 to ensure integrity
of food supply chain
by Jacob Færgemand and Dorte Jespersen
Failures in food supply can What is the standard
be dangerous and cost about ?
plenty. ISO 22000 for food
safety management systems is ISO 22000 specifies require-
intended to provide security ments for a food safety man-
by ensuring that there are no agement system in the food
weak links in the food supply chain where an organization
chain.
• needs to demonstrate its
ISO/22000, Food safety man- ability to control food
agement systems – Require- safety hazards in order to
ments throughout the food consistently provide safe
chain, is currently at the stage end products that meet
of Draft International Stand- both the requirements
ard (DIS). It is expected to be agreed with the customer
available as an International and those of applicable
Standard in 2005. The stand- food safety regulations,
ard can be applied on its own, and
or in combination with other • aims to enhance customer
management system stand- satisfaction through the
ards such as ISO 9001:2000, effective control of food
with or without independent safety hazards, including
(third party) certification of processes for updating the
conformity. system.
ISO Management Systems
September-October 2004 21
ISO INSIDER
Who are the intended Figure 1: Example for
users ? communication along Producers of pesticides,
the food chain. fertilizers, and veterinary
ISO 22000 may apply to Crop producers drugs
Arrows indicate interactive
all types of organizations communication.
within the food chain rang- Food chain for the
ing from feed producers, Feed producers production of ingredients
requirement of customers and additives
primary producers through for them to demonstrate and
food manufacturers, trans- provide adequate evidence of Primary food producers Transport and storage
port and storage operators their ability to identify and operators
and subcontractors to retail control food safety hazards
and food service outlets Food processors Producers of equipment
– together with inter-related and the many conditions
impacting food safety. ory authorities Producers of cleaning
organizations such as produc- t
agents
ers of equipment, packaging ISO 9001:2000 on quality gula nd
e 2 food processors
material, cleaning agents, management does not deal R
Producers of packaging
additives and ingredients. specifically with food safety. materials
Wholesalers
Service providers
Retailers Other supplying food
chains
Consumer
tems standard to the secretar- Communication with custom-
iat of ISO/TC 34, Food prod- ers and suppliers, based on
ucts, in 2001. the information generated
through systematic hazard
Food safety is related to the analysis, will also assist in
As a result, many countries, What does it cover ? substantiating customer and
presence of and levels of such as Denmark, the Neth- supplier requirements with
food-borne hazards in food erlands, Ireland and Australia The standard will combine
at the point of consumption generally recognized key regard to their feasibility, need
amongst others developed and impact on the end prod-
(intake by the consumer). As voluntary national standards elements to ensure food
food safety hazards may be safety along the food chain, uct. The standard will require
and other documents speci- that such communication is
introduced at any stage of the fying auditable requirements as follows :
food chain, adequate control planned and maintained.
for food safety management • Interactive communication
throughout the food chain is systems. • System management
essential. Thus, food safety is Communication along the
a joint responsibility that is The number of nation- food chain (see Figure 1) is The most effective food safety
principally assured through al standards has led to con- essential to ensure that all rel- systems are designed, operated
the combined efforts of all fusion. Consequently, there evant food safety hazards are and updated within the frame-
the parties participating in is a need to harmonize the identified and adequately con- work of a structured manage-
the food chain. national standards on an trolled at each step within the ment system and incorporated
international level. This was food chain. This implies com- into the overall management
Why is it important now ? the reason why the Danish munication of the needs of the activities of the organization.
Standards Association (DS organization to both organiza- This provides maximum ben-
Organizations that produce, – www.ds.dk) submitted a tions upstream in the food efit for the organization and
manufacture, handle or supply new work item proposal for a chain and organizations down- interested parties. ISO 22000
food recognize the increasing food safety management sys- stream in the food chain. will take due consideration of
22 ISO Management Systems
September-October 2004
ISO INSIDER
the requirements of ISO 9001: • all control measures sub- • auditable standard with
2000 in order to enhance com- jected to hazard analysis ; clear requirements ;
patibility of the two standards • systematic management of • system approach, rather
and to allow their joint or prerequisite programmes ; than product approach, and
integrated implementation.
• Hazard control • widely applicable because it • suitable for regulators.
is focused on end results ;
Effective systems that are • valid basis for taking deci- Status of the work
capable of controlling food sions ; The Draft International Stand-
safety hazards to acceptable ard ISO/DIS 22000 was issued
levels in end products that • increased due diligence ;
are delivered to the next link • control focused on what is on 3 June 2004. The deadline
in the food chain require the necessary, and for comments is 3 November
balanced integration of pre- 2004. ISO 22000 is expected to
1) • saves resources by reducing be available as an International
requisite programmes and overlapping system audits. Standard in 2005.
a detailed HACCP (Hazard
Analysis and Critical Control The standard is being devel-
Point) plan. What are the benefits for oped by working group WG
or reduce the impact of iden- other stakeholders ? 8, Food safety management
ISO 22000 may apply to tified food safety hazards in The benefits for other stake- systems, of ISO technical
all types of organizations the product or the processing holders may include committee ISO/TC 34, Food
th
within the food chain environment. products. The 6 meeting of
the working group took place
• confidence that the
The HACCP plan is used to organizations which are on 21-22 June 2004 in Copen-
ISO 22000 will dynamical- manage the critical control implementing the standard hagen, Denmark.
ly combine the HACCP points determined to elimi- have the ability to iden-
principles and application nate, prevent or reduce speci- tify and control food safety
steps with prerequisite pro- fied food safety hazards from hazards.
grammes, using the hazard the product, as determined
analysis to determine the during hazard analysis. Furthermore, the standard
strategy to be used to ensure adds value because of the fol-
hazard control by combining lowing features :
What are the benefits for • international ;
the prerequisite programmes users?
and the HACCP plan. • provides potential for
The standard will further The benefits for organiza- harmonization of national
clarify the concept of pre- tions implementing the standards ;
requisite programmes. These standard include among oth-
ers the following : • food processors are waiting
are divided into two subcate- for this standard ;
gories : infrastructure and • organized and target- • provides a reference for
maintenance programmes and ed communication among
operational prerequisite pro- trade partners ; the whole food chain ;
1) A prerequisite programme
grammes. • resource optimization (inter- • provides a framework for is a specified procedure(s) or
nally and along the food third party certification ; instruction(s), specific to the
Infrastructure and mainte- nature and size of the operation,
nance programmes are used chain) ; • fills a gap between ISO that enhances and/or maintains
to address basic requirements • improved documentation ; 9001:2000 and HACCP ; operational conditions to enable
more effective control of food
of food hygiene and accepted • better planning, less post- • contributes to a better safety hazards and/or that con-
good practice of a more understanding and further trols the likelihood of introduc-
permanent nature, whereas process verification ; ing food safety hazards and their
development of Codex contamination of or proliferation
operational prerequisite pro- • more efficient and dynamic HACCP ; in the product(s) and product
grammes are used to control food safety hazard control ; processing environment.
ISO Management Systems
September-October 2004 23
ISO INSIDER
Experts from the follow-
ing countries are currently
participating in the working
group: Argentina, Australia,
Belgium, Canada, Denmark,
France, Germany, Greece,
Hungary, Indonesia, Ireland,
Italy, Japan, Netherlands,
Republic of Korea, Poland,
Republic of Korea, Sweden,
Switzerland, Tanzania, Thai-
land, United Kingdom, Unit-
ed States and Venezuela.
The following organizations
have liaison status: Con-
federation of the Food and
Drink Industries of the Euro-
pean Union (CIAA), Codex
Alimentarius Commission,
CIES/Global Food Safety Ini-
tiative, and World Food Safety
Organization (WFSO).
•
Co-author Jacob Færgemand is
convener and project leader of
the ISO working group that is
developing ISO 22000.
He works for BVQI Denmark. W
E-mail jacob.faergemand@dk.
bureauveritas.com
Web www.bvqi.dk
Co-author Dorte Jespersen is
secretary of the working group
and works for the Danish
Standards Association
E-mail dj@ds.dk
Web www.ds.dk
24 ISO Management Systems
September-October 2004
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