HACCP & ISO 22000 Certification Consulting

HACCP & ISO 22000 Certification Consulting

Implementation of Food Safety Management System is a trend in today’s food industry. It can enhance product safety and consistency, reduce risk of food safety incidence to protect the company and brand, meet customer requirements and enhance competitiveness.

ISO 22000 and FSSC 22000 Food Safety Management System

FSSC 22000 is the combination of ISO 22000 and ISO / TS 22002-1, complements ISO 22000’s prerequisite program content.  It has been endorsed by the Global Food Safety Council (GFSI). The aim of ISO22000 is to ensure safe food supply chains worldwide and it is the first of a family on food safety management systems.

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.

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.

ISO 22000:2018 was released in June, 2018 to replace the old version, ISO 22000:2005. Companies certified with ISO 22000:2005 have to transit to the new version within 3 years, until June, 2021. After this period, ISO 22000:2005 certificate is no longer recognized. It is the time now to plan plan for the transition.

Transition from ISO 22000:2005 to  ISO 22000:2018

One of the major changes to the standard is the modification of its structure to High Level Structure (HLS), which is the same as other ISO Standards. The new structure increases values for users and makes it easier for businesses to integrate standards into a management system. Other major changes include:

  • Consideration of context of organization and interested parties
  • Emphasis on leadership
  • The risk approach
  • Specify requirements on food safety objectives
  • The PDCA cycle: one covering the management system and the other covering the principles of HACCP
  • Control of externally-provided processes, products or services
  • Clarify the description of Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs) and Prerequisite Programmes (PRPs).

Click the link below to understand more on the difference between the requirements of ISO 22000:2018 and ISO 22000:2005:

Learn More on the Difference Between the Requirements of ISO 22000:2018 and ISO 22000:2005

In addition to helping establish the ISO 22000:2018 Food Safety Management System for the first time, TQC also provides consultancy services for the transition from the 2005 version to the 2018 version.

Contact us for more information on the Transition Package and the Establishment and Implementation of ISO 22000:2018 Food Safety Management System.

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HACCP (Hazard Analysis and Critical Control Point)

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. 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.

First developed some 60 years ago for US astronauts, the HACCP system in its latest form is defined by 7 Principles.  These are:

  1. Conduct a hazard analysis.
  2. 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.
  3. Establish critical limits associated with each identified CCP.
  4. Establish CCP monitoring requirements.
  5. Establish corrective actions to be taken when there is a deviation from an established critical limit.
  6. Establish effective record-keeping procedures that document the HACCP system.
  7. Establish procedures for verification that the HACCP system is working correctly.

Anyone who is familiar with ISO 9001:2015 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.

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.