How Iso 22000 Can Improve Hazard Analysis And Food Quality Systems
The requirements of ISO 22000 prescribe a comprehensive systematic way to producing a HACCP system that would be of great benefit to any organisation. An ISO 22000 compliant HACCP system establishes prerequisite programmes to assist in controlling the introduction of food safety hazards to the product through the work environment, preventing contamination of the product and limiting food safety hazard levels in the product and product environment as prescribed in clause 7.2.
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.The first step in developing an ISO 22000 compliant HACCP system is to establish a food safety team multi-disciplinary knowledge and experience. The food safety team are required to carry out a number of preliminary steps in order to carry out the hazard analysis. In preparation for Hazard Analysis the HACCP team are required to describe the product characteristics including raw materials, ingredients, product contact materials, end products and the intended use of the end product as per ISO 22000 clauses 7.3.3 and 7.3.4. Clause 7.3.5.1 Flow diagrams requires the food safety team to construct flow diagram and conduct on site confirmation of the flow diagram. 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. This completes the preliminary information required for hazard analysis.
The food safety team now conduct a hazard analysis, as per the requirements of ISO 22000 clause 7.4.2, to identify all the food safety hazards that are reasonably likely to occur. The next step is for the food safety team to assess each hazard identified then consider and select the control measures required to achieve the acceptable level of hazard. Control measures are categorised as part of the HACCP plan controlled by operational prerequisite programmes based on an assessment of their effectiveness in eliminating the food safety hazard by the food safety team. The food safety team should then establish and document operational prerequisite programmes as per ISO 22000 clause 7.5, this documentation should include the food safety hazard to be controlled, the control measure, the monitoring procedures, the records to be used, the corrections and corrective actions to be taken if out of control, and responsibilities and authorities. Following the ISO 22000 systematic approach the next step is for the food safety team to establish the HACCP plan.ISO 22000 clause 7.6 uses the same principles of HACCP implementation as CODEX, clause 7.6.2 requires identification of critical control points, clause 7.6.3 requires the food safety team to determine critical limits for critical control point, clause 7.6.4 requires monitoring of critical control points, clause 7.6.5 requires actions when critical limits are exceeded and clause 7.8 requires verification planning.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. Documentation requirements are specified in ISO 22000 clause 4.2. 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. The HACCP plan and/or prerequisite programmes documents may need to be amended after updating the preliminary information and this should be decided by the food safety team.ISO 22000 Clause 8.4.2 requires the food safety team review the results of verification activities, if verification does not demonstrate conformity a review of the conclusions of the hazard analysis, operational PRPs and the HACCP plan. The last requirement is that the food safety team are to evaluate the food safety management system at planned intervals and then consider the need to review the hazard analysis, operational prerequisite programmes and the HACCP plan as described in ISO 22000 Clause 8.5.2 Updating the food safety management system.
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