The requirements of ISO 22000 prescribe a comprehensive systematic way to producing a HACCP system that would be of great benefit to any organisation. Prerequisite programmes to control the introduction of food safety hazards through the work environment, preventing product contamination and controlling hazard levels in the product and product environment are required when implementing an ISO 22000 compliant HACCP system.
ISO 22000 clause 7.2.3 states that construction and lay-out of buildings/premises, workspace, employee facilities; supplies of utilities, waste disposal, adequate equipment, management of purchased materials, storage and transport, prevention of cross contamination, sanitation, pest control and personnel hygiene should be taken into consideration when establishing prerequisite programmes.ISO 22000 clause 7.3.2 Food safety team is the first step in developing a HACCP system. A multi-disciplinary team with knowledge and experience of implementing food safety management system is required to develop the HACCP. The food safety team are required to carry out a number of preliminary steps in order to carry out the hazard analysis. ISO 2000 requires the food safety team to describe the product characteristics including raw materials, ingredients, product contact materials, end products and the intended use of the end product.Next the food safety team should construct flow diagram and conduct on site confirmation of the flow diagram(Clause 7.3.5.1 Flow diagrams). Next the food safety team describe each process step and the existing control measures applied at each step as required by ISO 22000 clause 7.3.5.2. The preliminary information required for hazard analysis has now been assembled by the food safety team.
The food safety team now conduct a hazard analysis to identify all the food safety hazards that are reasonably likely to occur and their acceptable levels (ISO 22000 clause 7.4.2).In conducting the hazard analysis the food safety team are required to assess each hazard identified (Clause 7.4.3), consider and select control measures (Clause 7.4.4) required to achieve the acceptable level of hazard.Each control measure needs to be reviewed by the food safety team with respect to its effectiveness against the identified food safety hazards and then categorized as to whether they need to be operational prerequisite programmes or included in the HACCP plan. Operational prerequisite programmes must be documented and include the food safety hazard to be controlled, the control measure, the monitoring procedures, corrections and corrective actions to be taken if out of control, the responsibilities and authorities and the records to be completed as defined in ISO 22000 clause 7.5.
The next step of implementing an ISO 22000 compliant system requires the food safety team to establish the HACCP plan. Standard CODEX HACCP principles, identification of critical control points, determination of critical limits for each critical control point, monitoring of critical control points and actions when monitoring results exceed critical limits are included in ISO 22000 clause 7.6. Verification is included in clause 7.8.The HACCP plan documents the food safety hazard to be controlled at the critical control point, the control measure, the monitoring procedures, critical limits the records to be used, the corrections and corrective actions to be taken if out of control, and responsibilities and authorities. Clause 8.2 describes the requirement for validation of operational PRP and HACCP plan control measures and combinations.ISO 22000 has further specific documentation requirements are prescribed in clause 4.2 which requires that documents and records required by the food safety management system to be controlled.
After the operational PRP(s) and/or the HACCP plan have been established ISO 22000 has a further requirement with regards to implementing a HACCP system in that clause 7.7 prescribes the need for updating of , product characteristics, intended use, flow diagrams, process steps and control measures.After updating the preliminary information the food safety team should then decide if the HACCP plan and/or prerequisite programmes documents need to be amended. When verification results do not indicate conformity ISO 22000 requires the food safety team to review of the conclusions of the hazard analysis, operational PRPs and the HACCP plan as per clause 8.4.2.Finally ISO 22000 clause 8.5.2 prescribes that the food safety team evaluate the food safety management system at planned intervals, based on this review the team must then consider whether it is necessary to review the hazard analysis, operational PRP(s) and the HACCP plan.
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This post was written by admin on October 24, 2009
