Food Safety Magazine - June/July 2013

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Process control (continued from page 21) nance, calibration, HACCP, personal hygiene, worker training, management review, allergen control, shipping and receiving, customer complaints, product testing, metal detection, vendor approval/management, traceability and recalls and others. To ensure that these programs are properly audited, the company needs to make a commitment to identifying and training a cadre of auditors. Training may be done internally or a firm may be hired. Many companies will send their people to a program organized by a firm that conducts ISO internal auditor training. The company must also develop the audit format. This depends upon the company and the complexity of its programs. Some use forms, and others define the procedures subject to auditing. The bottom line is that the internal audit program, like the ISO 22000 standard, is a systems approach to verifying that procedures are being followed as documented. Summary The ISO 22000 standard is nearly 8 years old and has been growing in popularity year by year. It has also had a major influence not only on the format of all the audit schemes recognized by GFSI but also on many of the other private audit programs that have been developed. Nonetheless, it has been the elements discussed in this article that have created some problems with many processors. Recognizing that there is great interest in the standard among food processors, warehouse operations and others, the committee responsible for developing the standard has been actively working to develop a support document, entitled, aptly enough, How to Use ISO 22000. The guidance document looks at each clause of the standard and has been designed to provide users, especially small processors who may not have the expertise present in large companies, with assistance on how to develop and implement their programs. We hope this article will help processors interested in ISO 22000 move forward to use the standard, whether toward certification or simply to utilize the standard as the basis for their FSMS. • Richard F. Stier is a consulting food scientist and an editorial advisor to Food Safety Magazine. He can be reached at rickstier4@aol.com. John G. Surak, Ph.D., is the principal of Surak and Associates and is an editorial advisor to Food Safety Magazine. His website is www.stratecon-intl.com/jsurak.html. He can be reached at jgsurak@yahoo.com. References 1. Stier, R.F. and J.G. Surak. 2010. Verification: Making sure your food safety management system is working. Food Safety Magazine 16(2):24–29. 2. Surak, J.G. and R.F. Stier. 2009. Validating food safety controls. Food Safety Magazine 15(4):16–21, 67. Be prepared with FMI’s SafeMark food safety training program. It’s the only one designed specifically for the food retail industry. Created by food safety professionals, backed by academics, and supported by the FMI board of directors, it is the single most trusted source in the food retail industry. Learn more at fmisafemark.com Safemark 2013 7x4.75 Ad.indd 1 3/18/13 4:39 PM 72 F o o d S a f e t y M a g a z i n e
One Destination. Global Connections. IAFP 2013 Charlotte, North Carolina July 28 — 31, 2013 6200 Aurora Avenue, Suite 200W | Des Moines, Iowa 50322-2864, USA +1 800.369.6337 +1 515.276.3344 Fax +1 515.276.8655 www.foodprotection.org
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Make Grainger Your Lab Partner >Wid
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June/July 2013 Vol. 19, No. 3 FEATU
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Editor’s Letter Taking Care of Yo
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News Bites FSIS Updates Directive o
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Steve Taylor, Ph.D., Receives Food
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MICROBIAL TESTING By Tom Weschler C
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MICROBIAL TESTING 200 0 418.2 461.6
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Process control By Richard F. Stier
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Process control MANAGEMENT COMMITME
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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
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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
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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
Page 67 and 68: JOIN US! 127th AOAC Annual Meeting
Page 69 and 70: Viscometer Brookfield Engineering L
Page 71: Choose Confidence Choose Confidence
Page 75 and 76: Advertisers Index Advanced Instrume
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Food Safety Magazine - June/July 2013

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