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    Surak Slides

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    Ahmed Amine ZIRAR
    The document discusses HACCP (Hazard Analysis and Critical Control Points) and the development of the ISO 22000 food safety standard. It provides an overview of the original HACCP principles and preliminary steps. It then outlines the structure and requirements of the emerging ISO 22000 standard, including its alignment with HACCP principles and other prerequisite food safety programs. The goal of ISO 22000 is to provide an internationally recognized framework to manage food safety using HACCP and facilitate global food trade.

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    Surak Slides

    Uploaded by

    Ahmed Amine ZIRAR
    22 views18 pages
    The document discusses HACCP (Hazard Analysis and Critical Control Points) and the development of the ISO 22000 food safety standard. It provides an overview of the original HACCP principles and preliminary steps. It then outlines the structure and requirements of the emerging ISO 22000 standard, including its alignment with HACCP principles and other prerequisite food safety programs. The goal of ISO 22000 is to provide an internationally recognized framework to manage food safety using HACCP and facilitate global food trade.

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    The document discusses HACCP (Hazard Analysis and Critical Control Points) and the development of the ISO 22000 food safety standard. It provides an overview of the original HACCP principles and preliminary steps. It then outlines the structure and requirements of the emerging ISO 22000 standard, including its alignment with HACCP principles and other prerequisite food safety programs. The goal of ISO 22000 is to provide an internationally recognized framework to manage food safety using HACCP and facilitate global food trade.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    22 views18 pages

    Surak Slides

    Uploaded by

    Ahmed Amine ZIRAR
    The document discusses HACCP (Hazard Analysis and Critical Control Points) and the development of the ISO 22000 food safety standard. It provides an overview of the original HACCP principles and preliminary steps. It then outlines the structure and requirements of the emerging ISO 22000 standard, including its alignment with HACCP principles and other prerequisite food safety programs. The goal of ISO 22000 is to provide an internationally recognized framework to manage food safety using HACCP and facilitate global food trade.

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    Download as pdf or txt
    of 18

    HACCP and ISO

    Development of a food safety


    John G. Surak
    Original principles of HACCP
    Identification of hazards
    Determination of critical control points
    to control any hazard
    Establishment of monitoring systems
    House of food safety

    HACCP
    Preliminary steps to HACCP
    Seven Principles of HACCP

    Prerequisite areas

    Adapted, Ciafrani et al. 2002


    Preliminary steps to HACCP
    Assemble the HACCP team
    Describe the product and its distribution
    Describe the intended use and the
    users of the product
    Develop the process flow diagram
    Verify the process flow diagram
    Seven principles of HACCP
    Conduct a hazard analysis
    Determine the Critical Control Points (CCPs)
    Establish Critical Limits (CLs)
    Establish monitoring procedures
    Establish corrective action
    Establish verification plan
    Establish recording keeping and
    documentation procedures
    Prerequisite areas for HACCP
    Training
    Personnel practices
    Premises equipment and facilities
    Good Manufacturing Practices
    Cleaning, sanitation and pest control
    Receiving, transportation and storage
    Traceability and recall
    Suppler control
    Hazardous material handling
    International expansion
    of HACCP
    ISO WD 22000:200x
    Food safety management system -
    Requirements
    Scope
    Defines food safety management system
    using Codex’s seven principles of HACCP
    Auditable
    Can be used for certification
    ISO WD 22000:200x
    Scope
    Will link HACCP to prerequisite areas and
    SSOPs
    Structure will be aligned with ISO 9001 and
    ISO 14001
    Provides a mechanism for communication
    of HACCP concepts internationally
    Tentative timetable for development of the standard

    March 2003 ISO CD 22000:200x


    Sept 2003 ISO DIS 22000:200x
    May 2003 ISO FDIS 22000:200x
    Sept 2004 ISO 22000:200x
    ISO WD 22000:200x
    Structure will include
    Policy
    Planning
    Implementation
    Operations
    Performance assessment
    Improvement
    Management review
    8.4 FSM system 8.2 FSM system
    5 Management
    updating verification
    Responsibilities
    Food safety
    policy 8.3 FSM
    Responsibility 6 Resource 7.2 7.3 Design of system
    and authority management Hazard HACCP plan validation
    Analysis
    Food safety
    team
    Communication 7.1 Product 8.1 General
    7.5 Operation
    and process
    Contingency of FSM Measurement
    data
    preparedness system Analysis and
    Updating
    Management
    review
    7.4 Design of
    SSM program
    Relation of ISO 22000 to HACCP
    Assemble HACCP 5.3 Food safety
    team team
    Describe product 7.1.3 Raw materials
    and food contact
    materials and 7.1.4
    End product
    characteristics
    Identify Intended 7.1.5 Intended use
    use
    Relation of ISO 22000 to HACCP
    Construct flow 7.1.2 Flow diagram
    diagram
    Existing control 7.1.6 Description of
    measures process steps and
    other control
    measures in place
    On-site verification 7.1.2 On-site
    of flow diagrams confirmation of flow
    diagram
    Relation of ISO 22000 to HACCP
    Principle 1 Conduct 7.2.2 Hazard
    hazard analysis identification and
    characterization
    7.2.3 Hazard
    assessment
    7.2.4 Identification
    Principle 2 and assessment of
    Determine CCPs control measures
    Relation of ISO 22000 to HACCP
    Principle 3 Establish 7.3.2 Determination
    critical limits of critical limits for
    CCPs
    Principle 4 Establish 7.2.3 Design of the
    a monitoring system monitoring system

    Principle 5 Establish 7.3.4 Actions when


    corrective actions critical limits are
    exceeded
    Relation of ISO 22000 to HACCP
    Principle 6 Establish 8.3 FSM system
    verification validation, 8.2 FSM
    procedures system verification

    Principle 7 Establish
    4.2 Documentation
    documentation and
    record keeping requirements

    Prerequisite areas 7.4 Design SSM


    (implied) programs
    Globalization and international trade
    There is increased food trade between
    WTO countries
    Customers around the world are
    demanding safe food
    Companies around the world are
    responding by implementing food safety
    management systems to ensure the
    production of safe food

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