ISO 22000 Certification Process for Food Safety System

ISO 22000 is that the internationally recognized standard for food safety management as revealed by the International Organization for Standardization (ISO). The ISO is created from representatives from over a hundred and sixty countries that close to publish business quality standards for a spread of industries and business sectors.

ISO 22000 was revealed back in 2005 as an additional step towards quality that ISO 9001 alone. All ISO certifications are designed to figure along by following identical arrange, do, check, act method. This suggests that associate degree business with an ISO standard is going to be ready to simply integrate ISO 22000 into their processes.

ISO 22000 certification for food safety management isn't a fancy standard to attain. Like all ISO standards, there are 3 stages for achieving it.

Firstly there's the assessment stage. Here, an adviser from the certifying body you have got chosen can kick off to your business. They’re going to need to talk with the person who is aware of the foremost concerning your current food safety processes whether or not that is your administrator or health and safety officer. This stage isn't a take a look at and there are not any penalties if your processes aren't quite at the correct standard for ISO 22000:2005. Your bureaucrat can write up all of your food safety processes so as to spot any 'grey' areas that require to be reassessed before the certificate is often given.

The next stage is implementation. When your assessment, you may be around forty five days, though you'll be able to elicit additional, to create changes to the processes within the 'grey' areas. Several businesses prefer to delegate these responsibilities to a method lead or project manager in order that they'll superintend that each one processes are enforced which they are doing not negatively have an effect on your current procedures.

Finally, your auditor can visit you one last time. They’re going to need to examine proof that you simply have corrected any 'grey' areas in order that they'll prove that you simply currently have met the specified standard. You may be conferred together with your certificate and your company reference description the processes you must be following for an efficient food safety management system. You may want a yearly check-up from your certification company in order that they'll make sure that your standards haven't slipped in any approach; however this audit won't be a prolonged method.

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BRC Documentation and Needs of Document Control

The BRC food safety standard is related to the presence of food borne hazards in food at the point of consumption. As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all personnel.

Food safety standards are a generic BRC document and it does not specify "how" to do, but only states "what" to do. As per the standard, the food safety system should be documented and be demonstrable in the manner consistent with the requirements of BRC GLOBAL STANDARD models. The total demonstration in the Food safety management System consists of following.

1. Interactive communication
2. System management
3. Prerequisite programmes
4. HACCP principle  

The total demonstration in the Food Safety Management System consists of following Documents

1. Food safety manual
2. Procedures
3. Exhibits / HACCP Plan / Hazard analysis
4. Work Instruction/Operating Procedure Manual
5. Forms, Records

The amount of documentation should support and efficient quality assurance system without creating a paper bureaucracy. The details for documenting above four tiers of documents are described in this paper. The total documentation needed for BRC global standard for food safety comprises of four tiers as shown above.

Need for Document Control: -

The Food safety management system consists of a number of documents. Some system should be provided for safe keeping of complex records. It is important to clearly define as to where they should be kept and for how long, and who is responsible for them. Each written procedure should be checked and signed by an authorised person, with issue number and issue date. The Food safety team leader should have a list of all completed procedures, applicable to the individual departmental activities. Against each listed document the number should be shown together with the date of the latest change. It is also called a "Master Copy". It is a yardstick against which any other controlled copy can be judged.

From time to time the Committee for Management Review and Corrective Action may put forward recommendations for change in the procedure. The Food safety team leader should be responsible for implementing the change. For making a change, the new page should be circulated to the keeper of the controlled copy of the document with an instruction to insert the new page in order and return the replaced page to the Food safety team leader. Thus outdated documents will be removed from circulation. The staff should know the change, which has been made, and everyone should implement the new procedure.

Formation of A Safety Team for Documentation and HAZARD Analysis Under BRC : -

A safety team in a company should be appointed for Hazard analysis huge documentation of system to complete the work in targeted time with the help of different committees as per details given below.

Steering Committee:-

The Steering Committee should consist of person from top management and a "food Safety Team Leader", who should preferably be "Quality Assurance Manager". The top management person will be responsible in formulating "Food Safety policy", management reviews, contract reviews, defining responsibilities, provide adequate resources for implementation etc.

The "Food Safety Team Leader" is responsible for making Documents by giving management intention to achieve Food Safety with reference to different clauses of BRC food standard and document macro level system. He is also responsible for documenting general procedure applicable to all and ensuring effective distribution of the food safety policy, distribution of controlled copies and the amendments in those copies (document control), resolving all food safety matters arising within a company, with customers, vendors and the certifying authority.

Food safety team: -

It should consist of the departmental heads and food safety team leader. They will be responsible for hazard analysis.  Based on that food safety team has also responsible for hazard assessment. The team must be responsible for approval of various documents and flow diagrams.