HACCP and ISO: Is it the Right Combination?

The standards of ISO 9000 and ISO 22000 are available at the following sites:

• http://isotc.iso.ch/livelink/ (for ISOTC 34)6 and http://iso.ch/ (for ICS 67.120.20, which are standards for poultry but which are at present not available for public review or ICS 67.120.10 which are available but only pertain to red meat standards.).3
• http://secure/websitecomplete.com/iso9000surviva/shop/ is also available.7

ISO standards are important and will become more important in the future in terms of globalization and world trade. While food industry in the United States believes that these standards are unnecessary, they will find this is not the case. For one thing, ISO standards are independently auditable. What this means is that with ISO standards, an establishment can have a third party come in to certify or accredit them, or at least define the validity of the programs in their establishment. That third party can determine if the establishment needs to upgrade its program. Also, products produced in an ISO system establishment are more marketable globally and domestically because ISO standards are used more often than not in terms of meeting trade requirements worldwide. Each establishment that has chosen ISO standards must adhere to them regardless of what country with which one is trading. As well, while each country has only one member of the ISO standardizing body, certainly each establishment would have an opportunity to express their opinion as a corresponding member or at least advisors to members themselves. ISO is voluntary and independent of government, but some governments have chosen to incorporate standards within their regulatory framework. Not only this, but ISO standards are based on consensus of the standardizing body as described above.9

The purpose behind using ISO in conjunction with HACCP is to bring into focus various aspects that are available to inspection, but are not under the same degree of enforcement or weight as those tasks that are considered “Food Safety,” such as zero tolerance, or time and temperature parameters. It is obvious from the previous article (A Perfect Blend, Part 3: Risk Management Considerations if and when HACCP and ISO are Combined, Food Quality, February/March issue) that there are other parameters resulting in recalls, which are becoming as if not more important than microbiological parameters. It becomes necessary that these be addressed as well, and that can be accomplished by ISO. While microbial counts appear to be decreasing, the amount of recalls due to microbial causes has shown inconsistency. A way to consider this issue is to address the dressing defects that are under the finished product standards, but that may still contain aspects that might be linked to the presence of harmful pathogens. This is the reason for the rearrangement of task codes, in a manner that would better accommodate the combination of HACCP and ISO.

References:

1. HACCP Regulatory Process For HACCP-Based Inspection. Reference Guide. Published by USDA/FSIS Human Resource Development Staff. January 1998.
2. www.saferpak.com Paper on ISO 22000 by Dr. John Surak, Clemson University; and paper on standardizing bodies by Dr. Martha Petro, Secretary-General of ISO/TC 34, food products.
3. www.iso.ch/iso/ ISO Web site
4. USDA, 1996, Pathogen Reduction: Hazard Analysis and Critical Control Point Systems; Final Rule, Federal Register, Vol. 61, No. 144, July, 25, 1996, pages 38805-38989.
5. www.chiltonconsulting.com Q Pro Con System description
6. http://isotc.iso.ch/livelink/ (for ISOTC 34)
7. http://secure/websitecomplete.com/iso9000 surviva/shop/ for available ISO standards
8. www.saferpak.com/brc.htm Development of ISO 22000 and the BRC.9. http://www.iso.ch/iso/ Certification, General Management, ISO 9000 and 14000 standards.
9. www.MeatandPoultry.htm Building Quality on Your Food Safety Foundation. Jeff Chilton Meat and Poultry Quarterly May 1999.

Lydia Guillot is a veterinary medical officer/public health veterinarian for USDA. Reach her at [email protected].