Diapositivo 1

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Implementation and Management of Safety Systems
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Implementation and Management of Safety Systems
1. Prerequisites to HACCP

• Prerequisite is the term used to describe
  systems that must be in place in order to support
  the HACCP (Hazard Analysis and Critical Control
  Point) System.
• Prerequisites include, where appropriate

• cleaning and sanitation
• maintenance
• personnel hygiene and training
• pest control
• premises and structure
• plant and equipment

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Implementation and Management of Safety Systems
1. Prerequisites to HACCP

• services (e.g. compressed air, ventilation,
  water, etc.)
• storage, distribution and transportation
• waste management
• physical separation of activities to prevent
  potential food contamination.

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2. The HACCP Concept

• Systematic approach of identifying and
  controlling hazards that could pose a danger to
  the preparation of safe food.
• HAACP is a method of ensuring food safety by
  examining every step in a food operation,
  identifying the steps that are critical to food
  safety and implementing effective control and
  monitoring procedures at these steps.
• In 1985 HACCP was first taken into consideration
  for general implementation in the food industry
  by the National Academy of Science (NAS)

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2. The HACCP Concept

• In 1988, the International Commission on
  Microbiological Specification for Foods (ICMSF)
  suggested the use of systems HACCP as a base to
  quality control
• In the European Union, the Council Directive on
  the Hygiene of Foodstuffs no. 93/43/EEC, sets out
  the general hygiene principles and conditions for
  foodstuffs to apply throughout the food chain.
• Among numerous requirements it states the
  necessity for each food business to apply the
  principles of HACCP.

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3. The HACCP Principles

• The practical implementation of a HACCP System
  normally follows a methodology based on seven
  Principles
• Principle 1 - Hazards analysis
• Principle 2 - Identification of the critical
  control points
• Principle 3 Establishment of critical limits
• Principle 4 Establishment of a monitoring
  system
• Principle 5 Establishment of the corrective
  actions
• Principle 6 Establishment of verification,
  validation and review
• Principle 7 Documentation and records.

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4. The HACCP Methodology

• The HACCP methodology is normally described in
  12 steps

1. The HACCP team 2. Product description/characte
rization 3. Identification of the intended use f
or the product 4. Flow diagram construction 5.
On-site verification of the flow diagram 6.
Identification and hazards analysis 7.
Identification of Critical Control Points
(CCPs) 8. Establishment of Critical Limits 9.
Establishment of a monitoring system 10.
Establishment of corrective actions 11.
Establishment of verification procedures,
validation and review 12. Documentation and
records.
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Implementation and Management of Safety Systems
4. The HACCP Methodology

• In this 12 steps are included the seven
  principles of HACCP.
• When the decision is taken to use HACCP within
  an organization, it is important there to avoid
  the inclination that often occurs to charge ahead
  and start doing something without taking the time
  to consider the best approach the use of the
  HACCP methodology.
• HACCP system must not be carried out by one
  person alone but as the result of a
  multi-disciplinary team effort the HACCP Team.

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Implementation and Management of Safety Systems
4.1. The HACCP Team

• It is recommended that as a minimum the core
  HACCP team consists of experts from the following
  areas
• Quality Assurance/ Technical
• Operations or Production
• Engineering
• Additional expertise.
• The leader will have a key role in the success of
  the HACCP systems and he or she is likely to
  become the company HACCP expert and be regarded
  as such.

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4.2. Product Description/Characterization

• The HACCP team skills in relation to technical
  issues are important here. A full understanding
  of the product and the process is necessary.
• At this stage a product description must be
  constructed for two reasons
• It is essential that HACCP Team is fully
  familiarized with the products and process
  technologies to be covered by the HACCP Plan.
• The product description acts as an introduction
  and point of historical reference to the HACCP
  Plan.

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4.2. Product Description/Characterization

• All raw materials, substances and food contact
  materials shall be described to the extent
  necessary for the identification and assessment
  of hazards, including as appropriate the
  following
• Chemical, biological and physical
  characteristics
• Composition including additives and processing
  aids
• Origin and method of production
• Delivery method, packaging and storage
  conditions
• Preparation before use
• Acceptance criteria.

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4.3. Identification of the Intended Use For the
Product

• The intended use of the end product shall be
  described.
• Users and consumers shall be identified for each
  product/ product category and consumer groups
  known to be especially vulnerable to hazard shall
  be considered.
• Children, older persons and illness people are
  normally considered as group of risk as their
  immunological system is not totally developed or
  is debilitated.

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4.4.Flow Diagram Construction

• The flow diagrams shall be prepared for the
  products/product categories covered by the safety
  management system.
• A process flow diagram is simply a diagrammatic
  representation of the stages involved in
  producing a product. Is used as the basis of the
  hazard analysis and must therefore contain
  sufficient technical detail for the study to
  progress.
• The simplest type of flow diagram is a linear
  process step diagram.
• Effectively, it is a description of how a
  product is produced chronologically, broken into
  logical stages.

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4.4.Flow Diagram Construction

• The following types of data should be included
• Details of all raw materials and product
  packaging, including reception and storage
  conditions
• Details of all process activities, including the
  potential for any delay stages.
• Temperature and time for all stages. This will be
  particular important when analyzing
  microbiological hazards as it is vital to assess
  the potential for any present pathogens to grow
  to hazardous levels

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4.4.Flow Diagram Construction

• Types of equipment and design features
• Details of any reworking or recycling loops
• Floor plan with details of segregated areas and
  personnel routing
• Distribution/ customer issues.
• When the process flow diagram is complete it must
  be verified by the HACCP team prior to the
  hazard assessment stage.

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4.5. On-site Verification of the Flow Diagram

• The HACCP team should endeavor to ensure that
  the diagrammatic representation is true to the
  practice on the facilities floor.
• This can be done by following the product
  through and by seeking verification from staff
  members involved in the particular line.
• Once this is completed, only then should the
  diagram be verified and passed as a live document
  for progression to later stages.
• This should be the date record on the example
  above. If the walk through indicates variances
  then these must not be ignored, but should form
  the basis of an updated flow diagram.

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4.6. Identification and Hazards Analysis

• A hazard is something that has the potential to
  cause harm, it may be physical, chemical or
  biological.
• Within the HACCP study we need to take a
  logical, practical approach to risk assessment.
• At the end of the hazard identification step,
  the HACCP team will have a list of potential
  hazards that might occur in the raw materials or
  during the process.
• Risk assessment involves the evaluation of the
  potential hazards on this list, to establish the
  realistic or significant hazards that the HACCP
  system must control.

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4.6. Identification and Hazards Analysis

• Some useful definitions are the probability or
  likelihood that an adverse health effect will be
  realized and its severity.
• Following on from the identification of hazards,
  the process of risk assessment involves three
  additional steps
• exposure assessment
• hazard characterization
• risk characterization.
• Hazard characterization is an evaluation of the
  nature of the adverse effects or severity
  associated with the hazard.

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4.6. Identification and Hazards Analysis

• Risk characterization is the estimation of the
  adverse effects likely to occur in the
  population.
• Several different approaches to risk assessment
  can be adopted by the HACCP team.
• They include qualitative and quantitative
  techniques. Both the severity and the probability
  of the occurrence should be considered.

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4.7. Identification of Critical Control Points

• A Critical Control Point is a point, step or
  procedure where a food safety hazard can be
  prevented, eliminated or reduced to acceptable
  levels.
• To assist in finding where the correct CCPs
  should be, is available a tool known as the CCP
  Decision Tree.
• A decision tree is a logical series of questions
  that are asked for each hazard.
• The questions in the tree should be asked for
  each hazard at each process step.
• The following decision tree is based on the one
  in Codex Alimentarius but with some
  simplifications and amendments (Fig.1).

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Fig. 1 - The decision tree
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4.7. Identification of Critical Control Points

• Q1 Is there a hazard at this process step?
• This first question will seem obvious but it
  helps to focus the HACCP teams minds on the
  specific process step in question. If there is no
  significant hazard there is nothing that needs
  control, and this process step is not a CCP.
• If there is a hazard then you should move on to
  question two (Q2).

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4.7. Identification of Critical Control Points

• Q2 Do control measures exist for the identified
  hazard?
• Here you need to consider the measures you
  already have in place along with what could be
  implemented.
• If the answer to this question is yes, then you
  should move straight on to question three (Q3).
• If, however, the answer is no and control
  measures arent and could not be put in place,
  then you must consider whether control is
  necessary at this point for food safety.
• If control isnt necessary here then a CCP is
  not required and you should move on to the next
  hazard and start the decision tree again.

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4.7. Identification of Critical Control Points

• Q3 Is the step specifically designed to
  eliminate or reduce the likely occurrence of the
  hazard to an acceptable level?
• If a process step is designed to remove a hazard
  or reduce it so that it is not hazardous, this is
  obviously a CCP.
• If the step is not so designed, we have to
  progress to see if the hazard will be removed
  later in the process.

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4.7. Identification of Critical Control Points

• Q4 Could contamination occur at or increase to
  unacceptable level (s)?
• This question can require a significant level of
  technical expertise, and consultation with
  experts may be required. It has to be
  appreciated, may be cumulative and thus numerous
  process steps need to be considered to make a
  judgment.
• The answer should be largely obvious from the
  hazard analysis but make sure that you have
  covered the following issues
• Is the immediate environment likely to include
  the hazard(s)?
• Is cross-contamination possible via personnel?
• Is cross-contamination possible from another
  product or raw material?

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4.7. Identification of Critical Control Points

• Q4 Could contamination occur at or increase to
  unacceptable level(s)?
• Could composite time/ temperature conditions
  increase the hazard?
• Could product build up in deal-leg spaces and
  increase the hazard?
• Are any other factors or conditions present which
  could cause contamination to increase to
  unacceptable levels at this step?
• If the answer to question four (Q4) is yes, move
  on to the decision tree with the next hazard or
  process step.

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4.7. Identification of Critical Control Points

• Q5 Will a subsequent step or action eliminate
  or reduce the hazard to an acceptable level?
• This question is designed to allow the presence
  of a hazard or hazards at a particular process
  stage if they will be controlled either later in
  the process or by consumer action.
• In this way it minimizes the number of process
  steps which are considered to be Critical Control
  Point (CCP) and focuses on those steps which are
  crucial for product safety.

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4.8. Establishment of Critical Limits

• A critical limit is the monitored limit which if
  exceeded means the CCP will not be effective, and
  thus the identified hazard may occur. Critical
  limits must also, as far as possible, be exact
  and monitored.
• The HACCP team must therefore fully understand
  the criteria governing safety at each CCP in
  order to set the appropriate critical limit.
• In other words, you must have detailed knowledge
  of the potential hazards, along with a full
  understanding of the factors that are involved in
  their prevention or control.
• Each CCP may have a number of different factors
  which need to be controlled to ensure product
  safety, and each of these factors will have an
  associated critical limit.

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4.8. Establishment of Critical Limits

• In order to set the critical limits, all the
  factors associated with safety at the CCP must be
  identified. The level at which each factor
  becomes the boundary between safe and unsafe is
  then the critical limit.
• It is important to note that the critical limit
  must be associated with a measurable factor that
  can be monitored routinely by test or
  observation.
• In addition to critical limits you may find it
  advantageous to have another layer of control to
  help manage the process.
• The critical limits can be used as an additional
  measure to indicate drift in the process, and you
  can then adjust the process to maintain control
  before the CCP actually deviates from its
  critical limits.

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4.9. Establishment of a Monitoring System

• Monitoring is the scheduled measurement or
  observation at a CCP to ensure compliance with
  target levels and that the process is in control.
• The specific monitoring procedure for each
  individual CCP will depend on the critical
  limits, and also on the capabilities of the
  monitoring device or method.
• It is essential that the chosen monitoring
  procedure must be able to detect loss of control
  at the CCP, as it is on the basis of monitoring
  results that decisions are made and action is
  taken.
• The nature and frequency of the monitoring will
  therefore be variable, depending on the
  production method and the nature of the hazard.

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4.9. Establishment of a Monitoring System

• The final consideration in relation to
  monitoring is the means of recording. Not only is
  documentation a principle of HACCP, but also the
  monitoring serves as an essential aspect of a
  due diligence approach.
• There should also be clearly indicated on any
  documentation or training materials the required
  corrective action to be taken if the monitoring
  exceeds the indicated critical limit and this
  takes us to the next HACCP principle.

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4.10. Establishment of Corrective Actions

• HACCP principle 5 requires that a corrective
  action must be taken when the monitoring results
  show a deviation from the critical limit(s) at a
  CCP.
• Ideally any corrective action should be planned
  to correct any deviation from the specified
  tolerances before they are exceeded and control
  is lost.
• Practically this cannot always be achieved while
  the process is out of control, and which
  therefore may represent a safety hazard.
• HACCP plan is therefore likely to have two
  levels of corrective action, i.e., actions to
  prevent deviation and actions to correct
  following deviation.

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4.10. Establishment of Corrective Actions

• Corrective action procedures should be developed
  by the HACCP team and should be specified on the
  HACCP control chart.
• This will minimize any confusion or
  disagreements which might otherwise have occurred
  when the action needs to be taken. It is also
  important to assign responsibility for corrective
  action both to prevent and correct deviations.
• It is important that detailed records are kept
  of all stages. It is essential that you
  investigate the cause of the deviation, and take
  appropriate steps to ensure that it does not
  happen again.

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4.10. Establishment of Corrective Actions

• The defined corrective action procedures are
  added to the HACCP Control Chart which should
  detail
• What is to happen to the suspect product
• How the process /equipment is to be adjusted
• Who is to do what
• Who is to be informed.

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4.11. Establishment of Verification Procedures,
Validation and Review

• In order to confirm that the an HACCP procedure
  is working correctly, a system of verification
  should be set up.
• This may involve internal audit, additional
  microbiological or other testing of finished or
  intermediate product, or more detailed testing
  around specific CCPs.
• Its aims are to verify that the original HACCP
  procedure is still appropriate, and that specific
  monitoring procedures and corrective actions are
  still being properly applied.
• There are three key things to consider here
  verification, validation, and review.

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4.11. Establishment of Verification Procedures,
Validation and Review

• Verification
• In relation to HACCP, therefore, this is the
  step that we take to make sure that what is laid
  down in the HACCP documentation accurately
  reflects what is occurring in reality.
• Verification shall be planned. The planning
  shall include
• purpose, method, frequency,
• responsibility,
• records.
• Verification results shall be recorded and shall
  be communicated to the food safety team (HACCP
  team).

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4.11. Establishment of Verification Procedures,
Validation and Review

• Validation
• Is the means of establishing the effectiveness
  of the HACCP system and is technically a part of
  verification. This would normally be the use of
  routine testing or sampling to confirm that the
  control the HACCP provides is effective.
• Alternatively it might involve auditing the
  HACCP system to provide a measure of its
  effectiveness.
• Validation activities shall include actions to
  confirm that
• The established critical limits for CCPs are
  capable of achieving the defined levels
• The efficacy of the control measure constituting
  the control system
• The combination of control measure to assure
  adequate control of the identified hazards to
  obtain end products that meet the defined
  acceptable levels.

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4.11. Establishment of Verification Procedures,
Validation and Review

• Validation
• Food safety management system validation is an
  assessment carried out at planned intervals to
  confirm that the overall performance of the
  systems ensures food safety.
• The food safety management systems validation
  shall include
• Results of verifications to assess whether
  identified hazards are in control
• Results of internal audits to show that the
  planned activities are taking place
• Evaluation of potential unsafe products and of
  corrections
• Complaints related to food safety.
• The output of the validation shall outline the
  necessity of reviewing the hazards analysis and
  the configuration of the control measure system.

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4.11. Establishment of Verification Procedures,
Validation and Review

• Review
• Is usually taken to mean the setting of dates
  and a formal procedure to verify and validate the
  HACCP system, for example, every six months.
• There are also numerous situations under which
  review should be triggered prior to a review
  date.
• Review programs should be formalized as the
  HACCP program is completed with most premises an
  absolute maximum period of six months is
  required, although it is usual that the HACCP
  team regularly conduct reviewing of the HACCP.

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Implementation and Management of Safety Systems
4.11. Establishment of Verification Procedures,
Validation and Review

• Review
• The HACCP team shall periodically assess
  complaints related to food safety, audit reports,
  and results of verification analyses.
• The necessity of reviewing the hazard analysis
  and the configuration of the control measure
  system shall then be considered.
• The input for the updating activities shall be
• Communication with the HACCP team
• Other information concerning efficiency of the
  food management system
• Output from the food safety management system
  validation
• Output from management review.

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4.12. Documentation and Records

• The key purposes of HACCP documentation are to
  ensure product safety and to illustrate that all
  seven principles have been followed.
• Documentation serves to illustrate legal
  compliance to the other principles, it makes
  review easier, it provides a marketing advantage
  and it serves to contribute to due diligence,
  either in court or to an enforcement officer.
• HACCP principle seven requires that effective
  record-keeping procedures are established to
  document the HACCP system.
• Records may be kept of all areas which are
  critical to product safety, as written evidence
  that the HACCP plan is in compliance, i.e.,
  verification that the system has been working
  correctly.

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4.12. Documentation and Records

• The types of HACCP records which might be
  retained are as follows
• The HACCP plan - as the critical document in the
  HACCP system the current HACCP plan should be
  kept. This will mean the process flow diagram and
  HACCP control chart, details of the HACCP team,
  any CCP deviations and corrective action details
• Critical control points (CCP) monitoring records
  this should clearly detail the CCP number,
  critical limits, indicate any deviations and
  corrective actions taken and persons involved
• Training records should include HACCP training,
  auditor training, food hygiene training and so on

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4.12. Documentation and Records
Audit records Meeting records The HACCP
system procedures may wish to consider
producing an HACCP procedural document for your
company as a way of drawing together all
activities associated with the HACCP programme.
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5. Operation of the HACCP System
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Implementation and Management of Safety Systems
5.1. Manage and Review Complaints

• The first thing to appreciate about customer
  complains is that if all complains are
  investigated a significant number will either
  never be understood or be due to events that are
  outside the control of the producer.
• It is therefore impossible to achieve zero
  complaints, and impractical to suggest all
  complaints should trigger HACCP review.
• Therefore, the company needs to establish what
  customer complaints mean what is unusual and
  what level or type of complaint requires action.

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5.2. Control of Non-Conforming Product

• The organization shall establish documented
  procedures, which ensure that no potentially
  unsafe products are supplied to the customer.
• A documented procedure shall be established and
  maintained to define how it is ensured that the
  handling and control or disposal of products
  manufactured while a critical control point (CCP)
  deviated from the critical limits, preventing the
  non-conformity from presenting a hazard to food
  safety.
• Each product batch affected should be evaluated
  for possible clearance as safe for distribution.
  Clearance of the product may occur, where any of
  the conditions apply (ISO 22000).
• Linked to traceability is the issue of what
  happens to products that do not meet
  specifications or other critical limits and are
  thus deemed to be non-conforming.

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5.2. Control of Non-Conforming Product

• Obviously such products need to be controlled to
  ensure they are not confused with conforming
  products. When non-conformance is identified the
  non-conforming product should be specified and
  the fault and extent of the fault recorded.
• The product should then be clearly identified.
• Assuming the product is not safety reworkable or
  cannot otherwise be used, then disposal should be
  recorded and supervised.

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5.3. Maintaining HACCP System

• HACCP should at this juncture be integral to the
  way food safety is controlled.
• HACCP should be seen as a way of life throughout
  the entire company from the moment that the
  initial studies are completed and the
  implementation is under way.
• These include
• the HACCP audit,
• microbiological and chemical testing,
• analysis of data,
• awareness of new emerging hazards, and keeping
  the HACCP plan up to date. This is the final key
  stage of HACCP.

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5.3. Maintaining HACCP System

• The HACCP system must include verification
  procedures to provide assurance that the HACCP
  plan has been implemented effectively and that it
  is complied with on a day-to-day basis.
• Maintaining the HACCP system involved various
  stages
• Defined standards and regular audit
• On-going maintenance
• Data analysis
• Corrective and preventative action
• HACCP plan re-validation
• Documentation controlled update.

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5.3. Maintaining HACCP System

• The HACCP plan will need to be updated and
  amended periodically to ensure that it remains
  current. This is only really common sense an
  HACCP plan which was drawn up a year ago is
  unlikely to reflect current activities
  accurately.
• The HACCP audit may also provide reasons for
  change but remember that the audit is only a
  sampling exercise, an indicator of whether the
  HACCP plan is being complied with and is correct.

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5.4. Auditing the HACCP System

• HACCP audit is a systematic examination to
  determine whether the activities of the HACCP
  system and the related results are corrects with
  planned arrangements and whether these
  arrangements are implemented effectively and are
  suitable to each the objectives.
• Auditing is effectively in-depth inspection
  against a know standard.
• A HACCP audit requires technical assessment and
  much more visual inspection, for we are also
  examining compliance with current knowledge of
  safety.

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5.4. Auditing the HACCP System

• It is common that anyone involved in HACCP will
  at some juncture be involved in the auditing of a
  HACCP systems
• first party audit this might be for the
  purpose of internal verification
• second party audit to audit suppliers
• third party audit to carry out external
  audits for the purpose of some type of
  consultancy or external validation
• fourth party audit for enforcement purposes.
• Knowledge of HACCP is evidently required, but
  the approach is different from that of someone
  establishing a system within their own
  organization.

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5.4. Auditing the HACCP System

• The audit then becomes the systematic
  examination, evaluation and finally, reporting on
  objective evidence found as to the compliance or
  non-compliance with the given standard.
• The type of audit will to a large degree
  determine the depth to which the auditor will
  wish to go into the detail of the operation.
• In general, the facility to enter and inspect
  any part of the building or process relevant to
  the product/ process should be available, but
  unless there is a firm intention to trade, the
  auditee may quite correctly exclude the auditor
  from other areas of the business where
  competitive advantage may be compromised.

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5.4. Auditing the HACCP System

• Audit Report
• Reporting the audit is very important, both to
  the relationship between the two parties. The
  report must reflect areas where performance is
  good, as well as those where problems exist.
• The purpose of an audit is to place on record
  the findings.
• In addition to the processes being audited, the
  report should include any other observations and
  deficiencies which have been noted.

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6. Food Safety Management Systems

• One of the greatest challenges of our age is the
  production and delivery of safe food. In the last
  few decades, opportunities for food contamination
  have increased.
• Organizations which produce, handle, supply or
  deliver food products recognize the need to
  demonstrate and document the control of
  conditions which have impact on food safety. This
  also applies to their suppliers.
• The sheer numbers of regulations and controls,
  as well as the increasing demands of customers,
  have made the position of food manufactures more
  and more uncomfortable.
• Consequently, they turned to their
  standardization bodies and requested them to
  develop such voluntary standards as could help
  them to meet all the above-mentioned requirements.

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6. Food Safety Management Systems

• The idea of harmonizing the relevant national
  standards on the international level was mooted
  by the Danish Standardization body (DS).
• They submitted it as a new work item proposal to
  the secretariat of ISO/TC 34 - Food products,
  early in 2001. The majority of the members of the
  technical committee supported the idea.

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6.1. DS 3027 E2002

• DS 3027 E 2002 Management of food safety
  based on HACCP (Hazard Analysis and Critical
  Control Points) Requirements for a management
  system for food producing organizations and their
  suppliers.
• Organizations are subject to regular supervision
  by authorities and customers. There is an
  increasing desire in the food industry to be able
  to set up management systems for standardized
  control of food safety.
• This standard specifies requirements for a HACCP
  management system consisting of the three main
  elements
• Management
• HACCP system
• GMP Good Manufacturing Practice.

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• For an HACCP system to function effectively and
  obtain the support of the organization
  management, it needs to be designed, operated and
  maintained within the framework of a structured
  management system.
• This standard is based on the internationally
  recognized HACCP principles.
• The objective of the HACCP system is to help
  organizations focus on the hazards that affect
  food safety and on the systematic identification
  and implementation of critical control points.
• As part of the HACCP system, the organization is
  required to implement GMP measures to address
  internal conditions and conditions relating to
  the organization.

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• To facilitate application of this standard, it
  has been worded as requirements.
• The fundamental consideration was to leave the
  choice of method to fulfill these requirements to
  the individual organization.
• Scope
• This standard describes the requirements that
  apply to a management systems for the control of
  food safety.

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• The standard is intended for food producing
  companies and their suppliers throughout the
  entire food chain.
• This standard is applicable to any organization
  who wish and maintain an HACCP management system
  with a view to demonstrating food safety and, if
  appropriate, applying for certification of the
  HACCP management system.

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6.2. ISO 22000

• This international standard aims to harmonize the
  requirements for food safety management in food
  and food related business on a global level.
• Organizations within the food chain, who
  produce, handle or supply food, recognize an
  increasing need to demonstrate and provide
  adequate records of the control of all
  conditions, which have an impact on food safety.
• This requirement increasing applies to all
  persons involved in the food chain, including
  subcontractors and distributors.
• The scope of this international standard applies
  to all types of organizations within the food
  ranging from e.g. feed producers and producers of
  equipment through to distribution and retail
  outlets.

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Fig.2 - Communication along the food chain
(Source ISO/ CD 2200 2003)
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• This international standard, it has been
  developed as an auditable standard. The
  fundamental consideration leaves the individual
  organization the choice of method to fulfill
  these requirements.
• This international standard describes the
  requirements for operating an effective food
  safety management system integrating the use of
  the hazard analysis and critical control point
  (HACCP) technique and defined prerequisites for
  the safe production of food products.

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• This International Standard specifies
  requirements for a food safety management system,
  to enable an organization to
• Develop, implement, execute, maintain and improve
  a food safety management system aimed at
  providing safe food products for the consumer
• Show compliance with agreed customer requirements
  through communication
• Show compliance with regulatory requirements as
  regard to food safety
• Assure itself of its conformance with it is
  stated food safety policy

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• Demonstrate such conformance to other
  organizations
• Make a self-declaration of conformance with this
  International Standard
• Seek certification/ registration of its food
  safety management system by an external
  organization.
• The requirements are applicable to operators
  along the food chain wishing to design and
  implement an effective food safety management
  system.

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• This includes organizations directly or
  indirectly involved in one or more steps of the
  food chain.
• The requirements of this International standard
  are intended to be incorporated into any food
  safety management system.
• The extent of the application will depend on
  such factors as the food safety policy of the
  organization, the nature of its activities and
  the conditions in which it operates.

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• The ISO 22000 has the following objectives

compliance with the Codex Alimentarius HACCP
principles harmonize the voluntary
international standards provides an auditable
standard that can be used either for internal
audits self-certification or third party
certification the structure is aligned with ISO
90012000 and ISO 140001996 provide
communication of HACCP concepts internationally.
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• The standard is intended to be used by any
  organization within the food chain to seek a
  more focused, coherent and integrated food safety
  system than normally required by food processing
  rule and regulation.
• The important advantage of ISO 22000 is that it
  will be possible to use it throughout the chain.
  It will be internationally accepted and cover
  almost all of the requirements of retailer
  standards.
• The most important difference with standards
  like British Retail Consortium (BRC) and
  International Food Standard (IFS) is that ISO
  22000 will not have a detailed list of
  requirements for good practices.
• ISO 22000 will require the implementation of
  good practices and expects organizations to
  define the practices that are appropriate to
  them.

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• As a result the standard makes references to
  several internationally recognized codes of
  practice relating to the Codex Alimentarius.
• The standard has three parts
• requirements for good manufacturing practices or
  pre-requisite programs
• requirements for HACCP according to the HACCP
  principles of the Codex Alimentarius
• requirements for a management system.

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• The structure will include
• Policy
• Realization of safe products
• Operations
• Performance assessment
• Improvement
• Management review.

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• Policy
• The top management of the organization shall
  define, document and communicate its policy.
• The top management shall ensure that the food
  safety policy is related to the organizations
  role in the food chain.
• The food safety policy shall be in compliance
  with the business goals of the organization, the
  food safety requirements of customers, and
  regulatory requirements
• The food safety policy shall be supported by
  measurable objectives.

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• Realization of safe products
• As a for the hazard analysis all relevant
  information related to product realization and
  use shall be collected and maintained as
  controlled documents.
• Operations
• The organization shall ensure that the integrity
  of the food safety management system is
  maintained at all times also when changes are
  planned and implemented.

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• Performance assessment
• The evaluation of the performance of the HACCP
  based on the assessment of system indicators.
  This assessment has to be supported by data and
  information gathered that through comparison with
  the indicators target allow the verification of
  the HACCP system performance.
• Improvement
• As result of the use of the data and information
  gathered and through it comparative analysis with
  target indicators it possible to support the
  definition and the implement of actions and
  measures with the objective of improving the
  efficiency and effectiveness of the HACCP system.

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• Management review
• The top management shall review the
  organizations food safety management system, at
  planned intervals, to ensure its continuing
  suitably, adequacy and effectiveness. The
  management review process shall ensure that the
  necessary information is collected to allow the
  top management to carry out this evaluation.