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| ISO 22000 - Food Safety Management System Standards |
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| ISO 22000, published on 1 September 2005, is a new International Standard designed to ensure safe food supply chains worldwide and the first of a family on food safety management systems. |
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| ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain, provides a framework of internationally harmonized requirements for the global approach that is needed. The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the Food and Agriculture Organization (FAO)
and World Health Organization (WHO) of United Nations to develop food standards. |
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| A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned. |
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| Certification to ISO 22000 is not a requirement of that standard, which can be implemented solely for the benefits it provides. However, where certification is required by customers, or by regulators, or is judged desirable as a marketing differ. |
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| ISO 22000 can be applied to organizations ranging from feed producers and primary producers through food manufacturers, transport and storage operators, and subcontractors to retail and food service outlets. Related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients are also affected by the prospective standard. |
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| Hazard Analysis & Critical
Control Points (HACCP) |
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| For
the food and drink industry, the traditional dependence on
spot-checks of the manufacturing processes and sampling of final
products is reactive and inefficient. |
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| Hazard
Analysis and Critical Control Points or HACCP (pronounced ‘hassip?,
a preventative system that is used to identify, evaluate and control
food safety hazards, is becoming a worldwide norm for food safety. |
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| First developed
some 30 years ago for US astronauts, the HACCP system in its latest
form is defined by 7 Principles.
These are: |
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- Conduct
a hazard analysis.
- Identify
the Critical Control Points (CCPs), the steps at which control
can be applied and is essential to prevent or to eliminate a
food safety hazard or reduce it to an acceptable level.
- Establish
critical limits associated with each identified CCP.
- Establish
CCP monitoring requirements.
- Establish
corrective actions to be taken when there is a deviation from an
established critical limit.
- Establish
effective record-keeping procedures that document the HACCP
system.
- Establish
procedures for verification that the HACCP system is working
correctly.
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| Anyone who is
familiar with ISO 9001:2000 would easily realize that integrating
HACCP into an ISO 9001 quality system would help in the effective
management of these HACCP principles and lead to enhanced customer
satisfaction. For
example, the application of HACCP for the identification of hazards
is related to quality planning required by ISO 9001; and control of
risks is related to preventive actions. |
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| TQC
not only provides specialist consulting services in the
establishing and implementing of ISO 22000:2005 or integrated ISO 9001-HACCP systems,
but will also ensure that Good Hygiene Practice (GHP), Good
Manufacturing Practice (GMP), or, if relevant, Good Laboratory
Practice (GLP) are enforced. In fact, we have provided
consulting and training services for well-known food giants such as the Cafe de
Coral Group. |
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| You are welcomed to contact us by e-mail
for
further details or call us at (852) 2781 2112. |
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TQC Development
Centre Ltd. All rights reserved 2000-2008.
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