Strengthening the Food Safety Management System with ISO

The following definitions can be used to clarify the differences between validation, verification and monitoring:

• Validation – Obtaining evidence that the control measures managed by the HACCP plan and the operational PRPs are capable of being effective. This is an assessment conducted prior to starting operations.
• Verification – Confirmation through the provision of objective evidence that the specified requirements have been fulfilled. This is an assessment carried out during and after operations.
• Monitoring – Conducting a planned sequence of observations or measurements to assess whether control measures are operating as intended. This is an activity undertaken during operations.

ISO 22000 requires that all control measures must be validated to ensure that they are capable of controlling the hazards. Validation consists of ensuring that performance of the control measure meets or exceeds specified expected outcomes.

ISO 2200 Family of Standards

ISO is developing additional standards that are related to ISO 22000. These standards will be known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards:

• ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
• ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry. (This will be the revision of ISO 15161:2001.)
• ISO TS 22003 – Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems. (This standard is currently under development.)
• ISO TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
• ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation. (This standard is currently under development.)
• ISO 22006 – Quality management systems – Guidance on the application of ISO 9002: 2000 for crop production. (This standard is currently under development.)
• ISO 22000 fitness checker – A practical, easy to use check list designed to help SMEs assess their readiness for ISO 22000 certification. (This book will be published the International Trade Centre, Geneva, Switzerland latter this year.)

Conclusion

ISO 22000 provides a number of advantages to food processors wishing to improve their food safety management system. The standard ensures that the food safety management system uses a systems approach to the management of food safety. In addition, the standard is fully compatible with an ISO 9001-based quality management system.

The standards developed by ISO, Codex, and NACMCF have major impacts on food processing companies. These standards are not developed in a vacuum. Food processors should actively participate in the development of standards. This allows the company to benchmark the current industrial practices and develop systems to ensure the company remains competitive in the marketplace.

Food Processors can purchase a copy of ISO 22000 from either ISO (www.iso.org) or the American National Standards Organization (www.ansi.org).

John G. Surak, Ph.D. is a consultant in process control, statistics, and development of management systems that meet ISO 9001 and 22000 requirements. He is a professor emeritus at Clemson University. He can be reached at 1-864-506-2190 or [email protected].