guia rapida iso 22000

7/27/2019 Guia Rapida ISO 22000

1/12


2/12


3/12

BSI Management Systems ISO 22000 Food Safety Management 3

INTRODUCTION TO ISO 22000

ISO 22000 is an international standardand defines the requirements of a foodsafety management system coveringall organizations in the food chain.

ISO 22000 has been developed to aidharmonization of approaches tomanaging food safety, not for just onepart of the food chain, but for allorganizations in the food chain. It is alsoapplicable for organizations supplyingmaterials, equipment and services to thefood industry.

The standard combines recognized keyelements to ensure food safety along thefood chain including: interactivecommunication, system management,control of food safety hazards throughpre-requisite programmes and HACCPplans, continual improvement and

updating of the management system.ISO 22000 is intended to define foodsafety requirements that allow you toexceed your legal, regulatory andcommercial obligations.

HACCP (Hazard Analysis andCritical Control Points) is widelyaccepted as an essential tool formanaging food safety,particularly when combined with

an auditable managementsystem, such as ISO 22000.

The principles of HACCP aretraceable to the CodexAlimentarius Commission, whichwas created to develop foodstandards, guidelines and codesof practice by the JointFAO/WHO (Food and Agriculture

Organization/World HealthOrganization) Food StandardsProgramme for the UnitedNations. The Global Food SafetyInitiative, made up of globalfood retailers, has recognizedHACCP as a fundamental elementof food safety systems. HACCPis a key component ofnumerous food safety standards.

HACCP-based FoodSafety Management


4/12

Verification Monitoringcorrective actions

ImplementationImprovement

Planningand

realizationof safe

products

Preliminarysteps toenablehazardanalysis

Hazardanalysis

Validationof controlmeasures

EstablishingHACCP plan

Establishingoperational

Pre-requisite Plans

4 BSI Management Systems ISO 22000 Food Safety Management

ISO 22000 MODEL


5/12


Management responsibility

This section of the standard is designedto enable your top management toestablish and maintain commitment tothe development and improvement ofyour food safety management system.

The need for measurable objectives isintended to inform top management

about the performance of your foodsafety management system. It thereforehelps you to identify any improvementsand updating that may be required toenable the ongoing production of safefood.

Food safety policyEstablish a policy that is appropriate tothe role of your organization in yourfood chain, ensuring it conforms to bothstatutory and regulatory requirementsand agreed food safety requirements ofyour customers.

ObjectivesDetermine measurable objectives relatingto food safety in support of your foodsafety policy.

System definition Define the scope of your food safety

management system in terms ofproducts, activities and sites

Document your food safetymanagement system

Develop internal and externalcommunication on food safety issues

with relevant interested parties Establish a food safety management

system that enables all food safetyhazards to be identified and controlled

Develop procedures to managepotential emergency situations thatcan impact food safety.

Responsibilities

The responsibilities and authorities needto be defined and communicated,including the appointment of a foodsafety team leader and establishmentof a food safety team.

Management reviewReview the continued suitability,adequacy and effectiveness of your foodsafety management system at planned

intervals and identify opportunities forimprovement and updating of the system.

ESTABLISHING A FOOD SAFETYMANAGEMENT SYSTEM

Establishing a Food Safety Management System, which meetsthe requirements of ISO 22000, is an ideal platform for buildingeffective food safety within the supply chain. Here we describesome of the key elements for developing that system.


6/12


Resource managementAdequate and appropriate resources

need to be identified to establish,

implement, maintain and update your

organizations food safety management

system. The necessary competencies for

these resources will need to be

determined and suitable training

provided to the relevant personnel.

Planning and realization of safeproductsTo ensure the realization of safeproducts, an organization needs to:

Collect, maintain, update anddocument all relevant information

needed to conduct the hazard analysis. Conduct a hazard analysis to deter

mine which hazards need to becontrolled.

Establish and manage a combinationof control measures throughprerequisite programmes and/or byHACCP plans.

Implement traceability systems toenable the identification of productlots/batches back through to rawmaterials and delivery records in theevent that recall or withdrawal iswarranted.

Ensure that procedures are in place tohandle potentially unsafe products,withdrawals, and disposal.

Validation, verification andimprovement of the food safetymanagement system Before implementation of control

measures, your food safety teammust plan and implement theprocesses needed for validation ofthese measures. This will allow themto test that they will work in practice.

They will also need to verify theeffectiveness of the system followingimplementation.

Internal audits are to be conductedat planned intervals to determinewhether your food safety systemconforms to planned arrangementsand is effectively implemented andupdated.

Your food safety team will evaluatethe individual results of plannedverification and analyze the results,which are then formally reviewed bytop management.


7/12


Direct food chain Farmers

Growers

Feed producers

Food manufacturers and processors

Food ingredient producers Food storage, distribution and

transport organizations

Caterers

Retailers

Food service operators such asrestarants and fast food outlets

Indirect food chain Producers of chemicals to be used in

the food industry

Producers of equipment used in thefood industry

Producers of cleaning and sanitizingequipment

Producers of packaging materials

Service providers

WHO IS ISO 22000 RELEVANT TO?


8/12


THE BSI ROUTE TO ISO 22000 CERTIFICATIONThere are eight steps to achieving and maintaining yourISO 22000 certificate.

Establish your food safety management system that complieswith ISO 22000 requirements.

Upon contacting us, we will provide an estimate of costs andtimescales for formal assessment.

Submit a formal application to BSI.

A pre-assessment visit can be a very useful preparation for theinitial assessment. Our assessor will be able to review yourprogress and highlight areas where your system meets therequirements of the standard.

We will undertake an on-site stage 1 assessment to review yourpolicy, scope, objectives, and that pre-requisite programmes andHACCP plans have been developed and are in place.

We will undertake an on-site stage 2 assessment to determinethat your organization adheres to its own scope, policies,objectives, plans, processes and procedures and that your foodsafety management system conforms to ISO 22000.

On successful completion of the assessment, and following anindependent review of the completed report, your certificate ofregistration is issued which identifies the scope of your food safetymanagement system.

Your certificate is valid for 3 years subject to demonstration atregular continuing assessment visits of your compliance toISO 22000.

1 S T E P

2 S T E P

3 S T E P

4 S T E P

5 S T E P

6 S T E P

7 S T E P

8 S T E P


9/12


THE BENEFITS OF ISO 22000 CERTIFICATION

You can demonstrate acommitment to supplying asafe quality food product.

Helps to ensure you aremeeting your legal andregulatory obligations.

Improves your ability to meetretailer requirements and istherefore a licence to trade.

Applies to all organizations inthe global food supply chain.

Covers the majority of therequirements of the currentretailer food safety standards.

Benefits of Certification

Certifying your food safety management system toISO 22000 is the clearest demonstration of yourcommitment to food safety.

Through enhanced productsafety you can minimizeproduct liability risks andrecalls.

Complies with Codex HACCPprinciples.

Certification can reduce bothinternal and external auditcosts by using one uniform

standard. Being certified to ISO 22000

can raise your companysreputation, brand and image.

The certification processsupports continuousimprovement through ongoingsurveillance and correctiveactions.


10/12


OUR ISO 22000 SERVICES AND TOOLSEverything you need from one convenient and reputable source .

The standardsBefore you can begin preparing for thecertification process, you will require acopy of the ISO 22000 standard. Youshould read this and make yourselffamiliar with it. Other related standardsare also available from BSI.

Purchase standards from:www.bsi-global.com/bsonline

Free guidance documents,publications and softwareThere is a wide range of free guidancedocuments on our website

www.bsi-emea.com/foodsafetyYou can also purchase supportpublications and software tools designedto help you understand, implement andbecome certified to an ISO 22000 basedFood Safety Management System.These are available from:www.bsi-global.com/foodmanagement

Implementation andimprovement toolsVarious BSI tools are available to helpyou implement and improve yoursystem. They cover subjects such as RiskAssessments, Risk Methodologies, GapAnalysis and Benchmarking.

TrainingThere is a range of ISO 22000 and foodsafety management related trainingcourses to suit various requirements.These include: ISO 22000 Introduction;Implementation; and Internal and Lead

Auditor courses. Courses can bedelivered in-company, at public venuesor online via e-learning. These coursesare highly regarded and well attended.

FOOD SAFETY COURSES:

www.bsi-emea.com/training

Training CoursesImplementing an ISO 22000food safety system can becomplex but BSI tools andservices can simplify andreduce the process cost.


11/12


We have over 60,000 registered clients,making BSI one of the largest and mostexperienced certification bodies in theworld. This places BSI in an unrivalledposition of experience and knowledge

regarding an organization's needs,irrespective of size and industry sector.

Independent accreditationOur ISO 22000 certification service isaccredited by the United KingdomAccreditation Service (UKAS) and BSIwas one of the first certification bodiesin the world to achieve ISO 22000accreditation.

Accreditation is a valuable indicator foryou to use to verify that yourcertification body is competent to becarrying out assessment services at yourfacility. It provides assurances to you thatwe continue to operate according tointernationally accepted criteria.

Added value auditingWe are one of the few certificationbodies to employ full-time assessors withfood industry expertise. We employs verystrict auditor qualification criteria andauditors are regularly assessed. Wecarefully match the auditor's industryexperience with an organizationsactivities enabling the assessment to addreal value with minimum disruption andcost to your operation.

Global network of deliveryWhen you choose BSI as your business

partner, you are also choosing ourinternational reputation for excellenceand delivery. We operates in over 90countries and we have the flexibility andcapability to provide a first class serviceanywhere around the world.

To find your nearest office, please visit:www.bsi-emea.com/locations

PARTNER WITH THE GLOBAL ISO 22000 LEADERKey reasons for choosing BSI as your partner.

For more information about our foodindustry services please visit:www.bsi-emea.com/foodsafety


12/12

BSI Group: Standards Information Training Inspection Testing Assessment Certification

BSI Management Systems389 Chiswick High RoadLondonW4 4ALTel: +44 (0) 20 8996 6325Fax: +44 (0) 20 8996 [email protected]

B S I / C M / 1 2 / M S / 0 1 0 7 / E / C W

The BSI registered mark can be used on your stationery,literature and vehicles when you have been assessed and registered.

guia rapida iso 22000

Documents