Food Safety Magazine - June/July 2013

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Process control By Richard F. Stier and John G. Surak, Ph.D. Understanding the “Other” Clauses of ISO 22000 A closer look at ISO 22000 The ISO 22000 standard “Food Safety Management Systems — Requirements for Any Organization in the Food Chain” is just what the title says it is: a food safety management system (FSMS) with emphasis on the words management and system. Since this standard was issued in September 2005, it has been widely adopted globally. At the time this article was being prepared, over 2,400 companies throughout the world had received ISO 22000 certifications or its offspring, Food Safety System Certification (FSSC) 22000. FSSC 22000 is basically the ISO 22000 standard plus ISO 22002-1:2009 “Prerequisite programmes on food safety – Part 1: Food manufacturing.” FSSC 22000 was developed to meet the benchmarking requirements for the Global Food Safety Initiative (GFSI) (see “GFSI-Benchmarked Audit Schemes,” p. 20). GFSI felt that ISO 22000 did not provide sufficient guidance to companies for the prerequisite programs. Besides those companies seeking certification of an FSMS, there are many that utilize ISO 22000 as a framework to develop an FSMS but have elected not to spend the money on certification. Buyers throughout the world now mandate that their suppliers adopt one of the GFSI-approved audit schemes to ensure the safety of what they are purchasing. The building blocks of the ISO 22000 standard are: 1. Hazard Analysis and Critical Control Points (HAC- CP) as defined in the Codex Food Hygiene document 2. Prerequisite programs that define the basic conditions to maintain an hygienic environment 3. The components that are needed to have an effective management system The final building block is based on ISO 9001:2000 and ISO 9001:2008 “Quality management systems – Requirements.” It is these elements that have occasionally given companies, especially in the U.S., some problems. By this, we mean there are some clauses that are literally a new paradigm for these operators. The FSSC 22000 management system is more than a superenhanced food safety system. It is a system that defines how food safety must be managed in the company. Building a successful FSMS using either ISO 22000 or FSSC 22000 is a multistep process. Figure 1 shows the process from management commitment to certification. The different clauses in ISO 22000 may be seen in “ISO Clauses,” p. 20. The specific clauses that have given people some problems include: • Management responsibility, specifically management commitment, communication and management review • Human Resources — Competence and work environment • FSMS verification, specifically internal audits, process validation, prerequisite program verification and continual improvement Processors generally understand how to develop, implement and document an HACCP program. It has been 25 years since the Codex Food Hygiene document and since the National Advisory Committee on Microbiological Criteria for Foods published their harmonized HACCP documents. Since that time, HACCP has been driven by economic and regulatory pressures. In the U.S., HACCP has been mandated for seafood, meat and poultry, as well as by buyers for all types of industries. However, it will be mandatory for all 16 F o o d S a f e t y M a g a z i n e
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Page 2 and 3: Make Grainger Your Lab Partner >Wid
Page 4 and 5: June/July 2013 Vol. 19, No. 3 FEATU
Page 6 and 7: Editor’s Letter Taking Care of Yo
Page 8 and 9: News Bites FSIS Updates Directive o
Page 10 and 11: Steve Taylor, Ph.D., Receives Food
Page 12 and 13: MICROBIAL TESTING By Tom Weschler C
Page 14 and 15: MICROBIAL TESTING 200 0 418.2 461.6
Page 18 and 19: Process control MANAGEMENT COMMITME
Page 20 and 21: Process control list. This allows t
Page 22 and 23: Testing By Joseph L. Baumert, Ph.D.
Page 24 and 25: Testing are not well suited to rout
Page 26 and 27: genetically modified foods By Mauri
Page 28 and 29: SANITATION By Ewen C. D. Todd, Ph.D
Page 30 and 31: SANITATION ceilings; the main reaso
Page 32 and 33: SANITATION floors and knife racks)
Page 34 and 35: SANITATION remained unchanged at 0.
Page 36 and 37: Creating a Culture By Geoff Schaadt
Page 38 and 39: The Atlas ® System. Fully automate
Page 40: Changing Culture Anyone who gives c
Page 44 and 45: ally kill a change effort even if i
Page 46 and 47: MEAT By Emily Meredith and Christop
Page 48 and 49: MeAT Safety.” Although the articl
Page 50: MEAT for food. The legislation, ent
Page 53 and 54: as little as 22 hrs.
Page 55 and 56: REGULATIONS FSMA gives FDA broad ne
Page 57 and 58: REGULATIONS uled and held a series
Page 59 and 60: HACCP Management. Redefined. The ne
Page 61 and 62: PRODUCE the Harmonized Standards fi
Page 63 and 64: PRODUCE Fruit and Vegetable NIG as
Page 65 and 66: Get concentrated processing informa
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JOIN US! 127th AOAC Annual Meeting
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Viscometer Brookfield Engineering L
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Choose Confidence Choose Confidence
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One Destination. Global Connections
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Food Safety Magazine - June/July 2013

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