9.

0 Standard - ISO 22000

Food safety management systems -- Requirements for any organization in the food chain

ISO 22000:2005 specifies requirements for a food safety management system where an
organization in the food chain needs to demonstrate its ability to control food safety hazards in
order to ensure that food is safe at the time of human consumption.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the
food chain and want to implement systems that consistently provide safe products.

ISO 22000 is designed to allow all types or organizations within the food chain to implement a
food safety management system. These range from feed producers, primary producers, food
manufacturers, transport and storage operators and subcontractors to retail and food service out-
lets - together with related organizations such as producers of equipment, packaging material,
cleaning agents, additives and ingredients.

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Example of communication within the food chain

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ISO 22000:2005 Documents:

ISO 22000:2005

Food safety management systems -- Requirements for any organization in the

food chain
Edition: 1 |
Document available as of: 2005-08-30

ISO 22001-2:2009 Prerequisite programmes on food safety -- Part 1: Food

manufacturing
Edition: 1
Document available as of: 2009-12-14

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 Structure of ISO 22000: 2005 Standard

The organization need to develop documentation meeting the compliance to

the following main requirements in the farm of Food Safety Quality Manual
with sections such as
1. Policy Document
2. Procedures
3. Work instructions
4. Format

Std Clause Title of the clause

1 Scope
2 Normative references
3 Terms and definitions
4 Food Safety Management System
4.1 General Requirements
4.2 Documentation Requirements

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 Structure of ISO 22000: 2005 Standard continuation……

Std Clause Title of the clause

5 Management Responsibility
5.1 Management commitment
5.2 Food Safety Policy
5.3 Food Safety Management System Planning
5.4 Responsibility and Authority
5.5 Food Safety Team Leader
5.6 Communication
5.7 Emergency Preparedness and Response
5.8 Management Review
6.0 Resource Management
6.1 Provision of Resources
6.2 Human Resources

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 Structure of ISO 22000:2005 continuation…

Std Clause Title of the clause

6.3 Infrastructure
6.4 Work Environment
7 & 7.1 Planning and realization of safe Product, General
7.2 Prerequisite Programmes ( PRPs)
7.3 Preliminary steps to enable Hazard Analysis
7.4 Hazard Analysis
7.5 Establishing the operational prerequisite programs (PRPs)
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents, specifying the
PRPs and the HACCP plan

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 Structure of ISO 22000: 2005 Standard continuation….
Std Clause Title of the clause

7.8 Verification Planning

7.9 Traceability system
7.10 Control of non-conformity

8.0 Validation, Verification and Improvement of the Food Safety Management System
8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring

8.4 Food Safety Management System Verification

8.4.1 Internal Audit
8.4.2 Evaluation of individual verification results
8.4.3 Analysis of results of verification activities
8.5 Improvements
8.5.1 Continual improvement
8.5.2 Updating the Food Safety Management System

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 Structure of ISO 22000: 2005 Standard continuation….
Std Clause Title of the clause

7.8 Verification Planning

7.9 Traceability system
7.10 Control of non-conformity

8.0 Validation, Verification and Improvement of the Food Safety Management System
8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring

8.4 Food Safety Management System Verification

8.4.1 Internal Audit
8.4.2 Evaluation of individual verification results
8.4.3 Analysis of results of verification activities
8.5 Improvements
8.5.1 Continual improvement
8.5.2 Updating the Food Safety Management System

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 Activity Flow Chart for ISO 22000 Certification

Customer Requests Information

Forwarding of offer & agreement

Forwarding of Welcome pack to customer

Scheduling for stage –I assessment

Performance of Stage-1 Audit

Closure of NCs by client and forwarding evidences along with corrective action plan to CB before
commencing stage 2 audit

Proceed for Stage-2 Audit & performance of Audit by CB

Closure of NCs by client and forwarding evidences along with corrective action plan to CB

Granting of Certification (3 years validity period)

Periodic Surveillance audit frequency starts as per scheme requirement

(Minimum once in 12 months)

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Implementation: In case of new applicants implementing ISO 22000:2005,
minimum three months of records to be available at the time of audit.

FSMS Documentation Structure

The documentation structure consists of different hierarchical levels as follow:

1. Food Safety Policy Manual
2. Standard operating procedures /
3. Work instructions
4. HACCP Plan and Hazard Analysis Worksheet
5. Formats and records

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Food Safety Management System Documentation Structure

Food Safety Policy Manual

HACCP Pre-steps related

documents

Standard Operating
Procedures

Work Instructions

Formats and Records

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Important Precautions:
monitoring processes to ensure they are effective;
keeping adequate records;

checking output for defects, with appropriate and corrective action where necessary;

regularly reviewing individual processes and the quality system itself for
effectiveness;

Providing trainings to the personnel

Calibration of equipments and all measuring tools

Conducting of Internal Audits and Management Review Meetings as per the

procedures documented by the organization

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ISO 2200ISO 22000:2005
Cost of Certification:0

Fees Depends on the number of employees in each department of the plant, number
of product groups and risk associated with the product category.

For ex. In case of 40 employees in an organization with two product groups [chicken
bone less and minced meat] the approximate cost of certification comes to Rs.67,000/-
plus service tax.

consul

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