Agriculture Reference
In-Depth Information
ISO 22000:2005 and HACCP
The aim of the new ISO 22000:2005 standard was to put to-
gether a common global framework of safety requirements
applicable to all organizations involved in the food supply
chain, including primary production, processing, distribu-
tion, and any other related operations. ISO 22000:2005
utilizes ISO 9001:2000 as an organizational tool for
managing the implementation of HACCP. Overall, ISO
22000:2005 provides an effective framework for food
safety management and proper communication along the
entire food supply chain, in conjunction with rapid con-
trol of food safety hazards. ISO 22000:2005 requires iden-
tification of critical control precautions, implementation,
monitoring, evaluation and analysis, and improvement and
updating according to internal and external conditions of all
potential threats to the food chain (input, process, distribu-
tion). Until now, monitoring and evaluation of precautions
for prerequisites (glass control, control of cutting equip-
ment, chemical stuff, etc.) were not emphasized during the
audits of HACCP standards such as TSE 13001 and DS
3027. Moreover, it was the first time that a HACCP stan-
dard clearly mentioned that there should be two types of
control mechanisms. The aim of PRPs and CCPs is to con-
trol, eliminate, or minimize potential threats at acceptable
limits (MC, 2010). This allows every type of organization in
the supply chain—from primary producers to food proces-
sors to storage and transportation companies to retail and
food service outlets and even to producers of equipment
used in food processing—to implement a food safety man-
agement system. ISO 22000 incorporates the principles of
HACCP and addresses the requirements of several impor-
tant standards (British Retail Consortium [BRC], Interna-
tional Food System [IFS], and FSIS) in a single source doc-
ument. A huge plus of ISO 22000 is that it parallels the ISO
9001:2000 QMS standard, which is already being widely
implemented in many types of industry. Therefore, food
companies wishing to get certified with ISO 22000 will
find doing so relatively easy, provided they have already
been certified to ISO 9001. Although food safety cannot be
guaranteed only by getting the ISO 22000 certificate, im-
plementation of ISO 22000 and compliance throughout the
food supply chain are bound to make consumers more con-
fident that the food they purchase is safe, irrespective of its
origin, processing, and transportation (Anon, 2005). The re-
quirements of ISO 22000 are generic and applicable to any
organization involved in the food chain, irrespective of size
and complexity. Organizations within the food chain cover
a wide range, from feed producers and primary producers
to food manufacturers, transport and storage operators and
subcontractors, and retail food service outlets (including
QMS or
ISO 22000:2005
TFS
HACCP
PRPs
Figure 6.2.
Conceptual framework of HACCP,
prerequisite programs (PRPs), and total food safety
(TFS) in relation to quality management system
(source: Sun and Ockerman, 2005).
interrelated organizations such as equipment manufactur-
ers, packaging materials, cleaning chemicals, additives, and
ingredients). These organizations are expected to take into
account the safety hazards of the final food product of
the chain and undertake measures to control these hazards
(Anon, 2004). A tentative correlation of HACCP, PRPs,
and total food safety within the frame of ISO 22000:2005
or QMS is shown in Fig. 6.2.
HACCP APPLICATION IN TROPICAL
FRUITS PROCESSING
Critical steps for developing HACCP program
For developing an effective HACCP program, the following
steps should be followed:
Form a multidisciplinary team considering factory man-
agement, scientists, engineers, and bookkeepers so that
reliable input can be provided at periodic HACCP meet-
ings. In the case of fruit processing, people with knowl-
edge of fruit growing, handling, storage, and distribution
should be included to provide input about local condi-
tions.
Appoint an external safety consultant with technical
knowledge to provide guidance at the HACCP meet-
ings. The consultant can coordinate external testing and
laboratory services and discuss test results and corrective
measures.
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