food technology

1. ISO and food
Quality and safety from farm to fork
ANCHAL
F.T,18

2. - Formation - 23rd February 1947.
- It’s a non governmental organization.
- Headquarter – Geneva, Switzerland.
- It’s a network comprising the national standards
institutes of 163* countries. [*As of January 2012]
- Work through Technical Committees.
Brief intro..

3. - Membership : 163 national members/206 countries.(one in
each country)
- It has developed and published over 18,000 different ISO
standards.(ranging from film speeds to wine glasses to quality
management systems)
- Purpose - To facilitate world trade through standardization.

4. Structure

5. Member
bodies
Correspondent
members
Subscriber
members

6. Member bodies
(full member)
[119 members]
Correspondent bodies
[39 members]
Subscriber bodies
[4 members]
One and only who
can vote in ISO
technical and policy
meetings.
Observe the
development of ISO
standards and strategy
by attending ISO
technical and policy
meetings.
Keep up to date on
ISO’s work, can not
participate in ISO
technical and policy
meetings.
Sell and adopt ISO
international
standards nationals.
Can Sell and adopt ISO
international standards
nationals.
Can not Sell and adopt
ISO international
standards nationals.
(countries with small
economics ,pay

8. An ISO
Management System

9. Understanding the Standards – PDCA
Plan what you do
Do what you planned & record what you did
Check the results
Act on the difference
D0
Plan
Check
Act
MANAGEMENT
BASICS

11. Elements of a Management System
• Management Commitment
– Top management shall……………….
– Participation in Management Reviews
– Provide input for continuous improvement
– Accountable for resource management
• Resource Management
– Identification of resources including human, technical,
information and financial
– Identification of roles, accountability and responsibility
(RACI)
– Competence, awareness & training

12. • Management Reviews
– Required inputs including reviews of audits, customer feedback, performance measurements,
improvements, changes
– Required outputs including actions recorded for improvements, documented improvements and
the effectiveness of those improvements, additional follow-through of actions identified such as
resource needs or completion of changes identified
• Document & Records Control
– Documented procedure for creating, approving, maintaining, protecting archiving and destroying
documents & records
- Identifying documents of external origin
• Internal Audit
– Document an audit plan
– Identify internal auditors, hire or train
– Document outputs and act upon findings
– Timely reporting
• Continual Improvement
– Organization shall continually improve the effectiveness of the management system through the
use of the policy, objectives, audit results, analysis of data, corrective and preventive actions and
management review
– Corrective/Preventive Actions recorded, planned and updated timely
– Good Root Cause methodology
– Review of effectiveness of actions taken

13. Why do we need standards ?
 Failures in food supply chain can be dangerous and costly:
 Glass/razor blades in baby food (depressed market c0st £100 million)
Cross-contamination of Salmonella from raw milk (76 illnesses, one death)
Contaminated chocolate (245 people ill; £500 000 cost)
Benzene in bottled mineral water (160 million bottles destroyed: US$ 79
million cost)

15. To ensure food safety

17. ISO 22000 is a food safety
management system that can be
applied to any organization in the
food chain ,from farm to fork.
Becoming certified to ISO 22000
allows a company to show their
customers that they have a food
safety management system in place.

18. Some 65% of ISO’s food standards (700 to
date) deal with analysis and test methods.
ISO standards on food safety management
systems aim to complement regulatory
requirements and assist in reducing weak
links in the food supply chain

19. Codex and ISO activities are complementary
Codex, as an inter-governmental organization (WHO &
FAO)
prepares documents to assist governments in their statutory
and regulatory work to protect their citizens from health
hazards caused by food consumption.
ISO, as a non-governmental organization,
prepares consensus-based standards on test methods and
management systems to assist stakeholders along the whole
food chain to fulfil the relevant statutory and regulatory
requirements, as well as customer to supplier requirements
relating to food and feed products.

20. What does ISO 22000 do?
ISO 22000 specifies the characteristics of a
management system designed to:

21. ISO
22000
select the
operational
prerequisite
programmes
identify the
prerequisite
programmes
(PRP),
design the
HACCP
plan
carry out
the hazard
analysis
WORKING
PRINCIPLE

22. Control measures
Prerequisite
programmes
Operational
prerequisite
programmes
HACCP plan and
its critical control
points
Basic hygienic
conditions and
activities.
PRPs do not
need validation
but their
effectiveness
shall be verified
periodically
Control measures identified by the hazard
analysis.
Both shall be validated and verified

23. What are the main differences between PRPs and
operational PRPs?
Purpose of the control measure PRP OPRP
Maintenance the basic hygienic
conditions and activities
 No
Controlling hazards identified by hazard
analysis and need to be controlled
No 
Validation is required No 

24. Literature Our plans
Are we doing things right?
Verification
Are we doing the right things?
Validation
Our plans Our activities
Verification and validation

25. ISO 22000 series
on food safety management
ISO/TC 34 has prepared a series of
international standards on food safety
management systems.

26. The ISO 22000 family contains a number of standards
each focusing on different aspects of food safety
management
 ISO/TS 22003:2007, Food safety management
systems – Gives generic requirements for bodies
providing audit and certification of food safety
management systems
 ISO/TS 22004:2005, Food safety management
systems -- Guidance on the application of ISO
22000

27. ISO 22000:2005, Food safety management systems --
Requirements for any organization in the food chain
 ISO 22000:2005 specifies requirements to enable an
organization :
• -- to plan, implement, operate, maintain and update a food
safety management system aimed at providing products
that, according to their intended use, are safe for the
consumer,
• -- to demonstrate compliance with applicable statutory and
regulatory food safety requirements,
• -- to evaluate and assess customer requirements and
demonstrate conformity with those mutually agreed
customer requirements that relate to food safety, in order
to enhance customer satisfaction,

28. • -- to effectively communicate food safety issues to their
suppliers, customers and relevant interested parties in
the food chain,
• -- to ensure that the organization conforms to its stated
food safety policy, to demonstrate such conformity to
relevant interested parties, and
• -- to seek certification or registration of its food safety
management system by an external organization, or make
a self-assessment or self-declaration of conformity to ISO
22000:2005.

29. ISO 22004:2014 – provides generic advice
on the application of ISO 22000.
 ISO 22004:2014 does not create, alter or replace any of the
requirements in ISO 22000. As individual organizations are
free to choose the necessary methods and approaches to
fulfill the requirements of ISO 22000, the guidance provided
by this ISO 22004:2014, are under no circumstances, to be
considered a requirement.

30. ISO 22005:2007, Traceability in the feed and food
chain -- General principles and guidance for
system design and development
• ISO 22005:2007 gives the principles and specifies
the basic requirements for the design and
implementation of a feed and food traceability
system. It can be applied by an organization
operating at any step in the feed and food chain.
• It is intended to be flexible enough to allow feed
organizations and food organizations to achieve
identified objectives.
• The traceability system is a technical tool to assist
an organization to conform with its defined
objectives, and is applicable when necessary to
determine the history or location of a product or
its relevant components.

31. ISO/TS 22002-1:2009 – contains specific prerequisites
for food manufacturing.
• Specifies requirements for establishing, implementing
and maintaining prerequisite programmes (PRP) to
assist in controlling food safety hazards.
• Applicable to all organizations, regardless of size or
complexity.
• It is neither designed nor intended for use in other
parts of the food supply chain.
• Food manufacturing operations are diverse in nature
and not all of the requirements specified in ISO/TS
22002-1:2009 apply to an individual establishment or
process.

32.  Specifies detailed requirements to be specifically considered in relation
to ISO 22000:2005, 7.2.3:
• a) construction and layout of buildings and associated utilities;
• b) layout of premises, including workspace and employee facilities;
• c) supplies of air, water, energy, and other utilities;
• d) supporting services, including waste and sewage disposal;
• e) suitability of equipment and its accessibility for cleaning,
maintenance and preventive maintenance;
• f) management of purchased materials;
• g) measures for the prevention of cross-contamination;
• h) cleaning and sanitizing;
• i) pest control;
• j) personnel hygiene.
.

33. Adds other aspects which are considered
relevant to manufacturing operations:
• 1) rework
• 2) product recall procedures
• 3) warehousing
• 4) product information and consumer
awareness
• 5) food defence, biovigilance, and bioterrorism

34. ISO/TS 22002-2:2013 - contains specific prerequisites for catering.
• specifies the requirements for the design, implementation, and
maintenance of prerequisite programmes (PRPs) to assist in
controlling food safety hazards in catering.
• applicable to all organizations which are involved in the processing,
preparation, distribution, transport, and serving of food and meals
and wish to implement PRPs in accordance with the requirements
specified in ISO 22000:2005, 7.2.
• Scope-includes catering, air catering, railway catering, banquets,
among others, in central and satellite units, school and industry dining
rooms, hospitals and healthcare facilities, hotels, restaurants, coffee
shops, food services, and food stores.
.

35. • does not exempt the user from compliance with current
and applicable legislation. Where local legal requirements
are in specified for parameters (temperatures, among
others) given in ISO/TS 22002-2:2013, the local
requirements shall be used by the food business.
• Catering operations are diverse in nature and not all of the
requirements specified in ISO/TS 22002-2:2013 apply to an
individual establishment or process.

36. ISO/TS 22002-3:2011- contains specific prerequisites
for farming.
• specifies requirements and guidelines for
the design, implementation, and
documentation of prerequisite programmes
(PRPs) that maintain a hygienic environment
and assist in controlling food safety hazards
in the food chain.
• applicable to all organizations (including
individual farms or groups of farms),
regardless of size or complexity, which are
involved in farming steps of the food chain .

37. • applicable to the farming of crops (e.g. cereals, fruits, vegetables), living
farm animals (e.g. cattle, poultry, pigs, fish) and the handling of their
products (e.g. milk, eggs). It is not applicable to activities such as picking of
wild fruits, vegetables and mushrooms, fishing, hunting, which are not
considered as organized farming activities.
• All operations related to farming are included in the scope (e.g. sorting,
cleaning, packing of unprocessed products, on-farm feed manufacturing,
transport within the farm). However, ISO/TS 22002-3:2011 is not
applicable to processing activities carried out on farm premises (e.g.
heating, smoking, curing, maturing, fermenting, drying, marinating,
extraction, extrusion or a combination of those processes). Neither is
ISO/TS 22002-3:2011 applicable to products or animals that are being
transported to or from the farm.

38. ISO/TS 22002-4:2013- contains specific
prerequisites for food packaging manufacturing
• Specifies requirements for establishing,
implementing and maintaining prerequisite
programmes (PRPs) to assist in controlling food
safety hazards in the manufacture of food packaging.
• This Technical Specification is applicable to all
organizations, regardless of size or complexities that
manufacture food packaging and/or intermediate
products.

39. ISO/TS 22003:2013- provides guidelines for audit
and certification bodies.
• Defines the rules applicable for the audit and
certification of a food safety management system
(FSMS) complying with the requirements given in ISO
22000 (or other sets of specified FSMS
requirements). It also provides the necessary
information and confidence to customers about the
way certification of their suppliers has been granted.

40.  Founder of ISO
TC participation 652
PDC participation 3
Member body

41. ISO 22000 Benefits
 The structure of ISO 22000 is aligned with ISO
9001:2000 and ISO 14001 in order to enhance the
compatibility of the standards for the benefit of the
users.
 Better planning, less post-process verification
 Improves documentation;
 Confidence that organizations implementing ISO 22000
have the ability to identify and control food safety
hazards;

42. • ISO 9001 is for quality
management.
 (Quality refers to all those
features of a product (or service)
which are required by the
customer.)
 Quality management means
what the organization does to :
• ensure that its products or
services satisfy the customer's
quality requirements and
• comply with any regulations
applicable to those products or
services.
• Quality management also
means what the organization
does to
• enhance customer
satisfaction, and
• achieve continual
improvement of its
performance
ISO 9001 helps organizations to implement
quality management.

43. • ISO 14001
For environmental
management. This
means what the
organization does
• To minimize harmful
effects on the
environment caused by
its activities,
• To conform to
applicable regulatory
requirements,
• To achieve continual
improvement of its
environmental
performance
ISO 14001 helps organizations to
implement environmental management

44. For consumers:
 conformity of products and services to
International Standards
 provides assurance about:
-quality
-safety
-reliability

45. How ISO 22000 benefits everyone?
ISO 22000 can contribute to the quality of life in general
by:
ensuring safe food.
 reducing foodborne diseases.
 better quality and safer jobs in the food industry.
 better utilization of resources.
 more efficient validation and documentation of
techniques , methods and procedures increased
profits.
 increased potential for economic growth and
development.

46. References
• www.isoindia.org
• www.iso.org
• Wikipedia.org
• www.researchgate.net
• www.pauwelsconsulting.com
• Ifsqn.com
• Scielo.br
• Foodsqm.wordpress