ISO 22000 / HACCP / FSSC Training
ISO (International Organization of Standardization) is the largest developer & publisher of International Standards. ISO is a network of National Standards Institute of 180 countries, one member per country with a Central Secretariat in Geneva, Switzerland that coordinates the system. ISO is a non-governmental organization that forms a bridge between public & private sector. ISO enables a consensus to be reached on solutions that meet both the requirements of business & other needs of the society.
1. FSSC 22000:2010- ISO 22000:2005 + PAS 220:2008
3. ISO 19011:2011
What are FSSC 22000, HACCP, and ISO 19011?
Food Safety System Certification 22000 integrates two internationally acclaimed standards for food safety- ISO 22000 & PAS 220. This standard is approved by the Global Food Safety Initiative (GFSI) organization, which approves all international standards that are implemented across the globe. The Global Food Safety Initiative is a business-driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide.
ISO 22000:2005 was not approved through the GFSI benchmarking process primarily because the requirement for prerequisite programmes for food manufacturing was not detailed in the standards, due largely to its ‘entire food chain’ coverage. This led to further work championed by the large
food manufacturers including Kraft, Nestle, Danone and Unilever under the aegis of the Confederation of the Food and Drink Industries of the European Union (CIAA); that led to the introduction of the PAS220:2008 (prerequisite programmes on food safety for food manufacturing).
The Foundation for Food Safety developed and has ownership of the FSSC 22000:2010 standard
based primarily on the combination of the requirements of ISO 22000:2005 and PAS220:2008. FSSC 22000:2010 has received full recognition by the GFSI having successfully passed through the benchmarking process. Licensed certification bodies can audit against the requirements and issue certificates for FSSC 22000:2010.
ISO 22000:2005 integrates the principles of Hazard Analysis & Critical Control Point (HACCP) system & application steps developed by Codex Alimentarius Commission. It combines the HACCP plan with prerequisite programmes (PRP’s). Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. The standard requires every food business operator in the food chain to identify, assess & control all hazards that are reasonably expected to occur in the food chain. ISO 22000 specifies the requirements for a food safety management system & is based on 4 pillars- Interactive Communication, System Management, Prerequisite Programme & HACCP principles
Publicly Available Specification (PAS 220) has been prepared & published by the British Standards Institution (BSI) to specify requirements for prerequisite programmes to assist in controlling food safety hazards. PAS is intended to be used in conjunction with ISO 22000 to support management systems designed to meet the requirements specified in ISO 22000. PAS came into effect on 25th October 2008.
Hazard Analysis Critical Control Points (HACCP)–
The Pillsbury Corporation in 1960’s developed the HACCP system with NASA to ensure food safety for the first manned space missions. The HACCP system & guidelines were defined by the Codex Alimentarius Commission. This commission implements the joint Food & Agriculture Organization of the United Nations & World Health Organization Food Standards Programme. HACCP is used in the food industry to prevent any physical, chemical & biological hazards that may be introduced into the food chain. It is based on 7 principles- Conduct a Hazard Analysis Identify critical control points, Establish critical limits for each critical control point, Establish critical control point monitoring requirements, Establish corrective actions, & Establish procedures for ensuring the HACCP system is working as intended.
ISO 19011:2011 provides guidance on auditing management systems, including the principles of auditing, managing an audit programme and conducting management system audits, as well as guidance on the evaluation of competence of individuals involved in the audit process, including the person managing the audit programme, auditors and audit teams.
ISO 19011:2011 is applicable to all organizations that need to conduct internal or external audits of management systems or manage an audit programme.
The application of ISO 19011:2011 to other types of audits is possible, provided that special consideration is given to the specific competence needed.
Why should you attend this Seminar?
• International Standardization will not only enable you conform but also assess conformity continually throughout the food chain against the standard or specification. This continual assessment gradually will lead to updating & improvement in the Food Safety Management System(FSMS) within any food industry
• Reduced operating costs – through continual improvement of processes and resulting operational efficiencies
• Operational efficiencies – by integrating pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Check-Act philosophies of ISO 9001 to increase the effectiveness of the Food Safety Management System
• Improved stakeholder relationships – including staff, customers and suppliers
• Legal compliance – by understanding how statutory and regulatory requirements impact the organization and its customers and testing compliance through internal audits and management reviews
• Improved risk management – through greater consistency and traceability of product
• Proven business credentials – through independent verification against recognized standards
• Ability to win more business – particularly where procurement specifications require certification as a condition to supply.
• It is the Responsibility of Food Business Operators & the Company to ensure that food processed, manufactured, served to its employees is in compliance with the new food laws and standards & is safe to consumers.
• This Seminar will help you protect your 2 most valuable Assets – Your Brand & Your Employees.
Who will benefit from this Seminar?
• Food Suppliers & Retailers
• Manufacturers & Consumers
• Food Industries
• Food Service Organizations
• Food Safety Auditors
• Facility Management
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