Food Safety Magazine, February/March 2013

PROCESS CONTROLBooklets published by ISO• ISO 22000: Food safety management systems: An easy to use checklist for small businesses:Are you ready? This publication is also known as ISO 22000: Are you ready? and waspublished in 2007.• How to use ISO 22000 food safety management systems is set to be published in 2013.Standards that are published• “ISO 22005:2007: Traceability in the feed and food chain — General principles and basicrequirements for system design and implementation”• “ISO 22000:2005: Food safety management systems — Requirements for any organization inthe food chain”• “ISO/TS 22003:2007: Food safety management systems — Requirements for bodies providingaudit and certification of food safety management systems”• “ISO 22004 revision: Food safety management systems — Guidance on the application of ISO22000:2005”• “ISO/TS 22002-1:2009: Prerequisite programmes on food safety — Part 1: Foodmanufacturing”• “ISO/TS 22002-2:2013: Prerequisite programmes on food safety — Part 2: Catering”• “ISO/TS 22002-3:2011: Prerequisite programmes on food safety — Part 3: Farming”Standards under development• “ISO/TS 22002-4: Prerequisite programmes on food safety — Part 4: Food packagingmanufacturing”• “ISO 22002-5: Prerequisite programmes on food safety — Part 5: Transport and storage”Table 2: Planned and Proposed Standards in the ISO 22000 Family of StandardsISO published two booklets that wereinitially designed to provide technicalassistance to help midsize and smallbusinesses implement food safety managementsystems that conform to ISO22000. These booklets are written to beuseful for any company that desires toimplement and maintain a food safetymanagement system based on ISO22000.• ISO 22000: Food safety managementsystems: An easy to use checklist for smallbusinesses: Are you ready? is also knownas ISO 22000: Are you ready? Thepublication presents a detailed explanationof the auditable clauses onthe standard. It is available in paperformat, PDF format and CD-ROM.• The second publication is How to useISO 22000 food safety management systems.This publication provides guidanceto organizations that desire toimplement ISO 22000. It was writtenby a committee of ISO experts whohave been actively involved in teachingand implementing ISO 22000. Itwill be published early in 2013. Onekey focus of the book is to explainthe process approach that forms thestructure of ISO 22000. Surak andLorca 2 published an article on processaudits in Food Safety Magazine.Both books can be purchased for anominal cost at the American NationalStandards Institute and ISO websites(www.ansi.org and www.iso.org/iso/home.html).Expert PanelsSC 17 has formed an expert panel onthe ISO 22000 family of standards. Thispanel consists of six experts representingAustralia, Asia, Europe and NorthAmerica. The panel will develop an officialinterpretation of the standards. Thepanel will not respond to questions onaudit schemes such as FSSC 22000 andother GFSI-recognized audit schemes, orspecific conditions an organization canuse to meet the requirements of the ISO22000 family of standards. The panel’swork will be published on the FAQ pagethat is part of the ISO managementsystem-for-food-safetywebsite (www.iso.org/iso/tc34sc17home). This content isalso located at www.myiso22000.com.PRP Guidance StandardsWork has continued on the publicationof ISO technical specifications toprovide guidance on the prerequisiteprograms (PRPs) that organizationsshould implement. The PRPs are anessential part of the food safety managementsystem in that they define the environmentfor the production of safe food.The subcommittee plan is to have a totalof six guidance standards that cover thePRPs for the entire food chain.In 2009, ISO published ISO/TS22002-1:2009. This technical specificationis the first standard in the ISO22002 series and describes the PRPsrequired for food processing organizations.The standard was based on PAS220:2008.ISO has just recently published thePRPs needed for catering operations.ISO/TS 22002-2:2013 was made availableas of January 17, 2013. This standardis intended to be used by catering andfoodservice organizations that includeair catering organizations, and companiesthat provide foodservice operations,including school and industry diningrooms, healthcare facilities, hotels,1. Scope2. Normative references3. Terms and definitions4. Generic PRPs4.1 Facilities requirements4.2 Hygiene requirements within theestablishment4.3 Personnel health and hygienerequirements4.4 Hygiene requirements in theprocessing of food4.5 Hygiene management4.6 Product recall procedures5. Catering-specific PRPs5.1 Thawing5.2 Preparing5.3 Cooking process5.4 Portioning5.5 Cooling and storage conditions5.6 Freezing, storage and thawingconditions5.7 Transport5.8 Food reheating and service5.9 Identification and hygiene controlsystemTable 3: Outline of the Requirements of ISO22002-2 Prerequisite Programs for Catering18 F o o d S a f e t y M a g a z i n e