GENERAL REQUIREMENTS OF ISO 22000

As what have been deprived from ISO 22000 {Surak, 2005 #6} requires that the
design and document a Food Safety Management System (FSMS) for applications. The
specific requirements will be addressed by the FSMS that contains the standard. Below are
the general ISO 22000 requirements:

Having an overall Food Safety Policy for your organization, developed by top
management.

Setting objectives that will drive your company efforts to comply with this policy.

Planning and designing a management system and documenting the system.

Maintaining records of the performance of the system.

Establishing a group of qualified individuals to make up a Food Safety Team.

Defining communication procedures to ensure effective communication with

important contacts outside the company (regulatory, customers, suppliers and others) and for
effective internal communication.

Having an emergency plan

Holding management review meetings to evaluate the performance of the FSMS

Providing adequate resources for the effective operation of the FSMS including
appropriately trained and qualified personnel, sufficient infrastructure and appropriate work
environment to ensure food safety

Following HACCP principles

Establishing a traceability system for identification of product

Establishing a corrective action system and control of nonconforming product

Maintaining a documented procedure for handling withdrawal of product

Controlling monitoring and measuring devices

Establishing and maintaining and internal audit program

Continually updating and improving the FSMS

SPECIFIC REQUIREMENTS OF ISO 22000:2005

In ISO 22000:2005 the specifies requirements for a food safety management system is
where an organization in the food chain needs to demonstrate its ability to control food safety
hazards in order to ensure that food is safe at the time of human consumption as mentioned in
{Surak, 2005 #6}.The standards of requirements are applicable to all organizations,
regardless of size, which are involved in any aspect of the food chain and want to implement
systems that consistently along providing a safe products. Any requirements of ISO
22000:2005 can be accomplished through the use of internal and/or external resources.
{Surak, 2005 #6} said that ISO 22000:2005 beneficial to an organization through the specific
requirements as it enable them to:1. 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,
2. To demonstrate compliance with applicable statutory and regulatory food safety
requirements,
3. 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,
4. To effectively communicate food safety issues to their suppliers, customers and
relevant interested parties in the food chain,
5. To ensure that the organization conforms to its stated food safety policy,
6. To demonstrate such conformity to relevant interested parties, and
7. 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.
8.

The ISO/TS 22002-1:2009 specifies detailed requirements is considered specifically

related to ISO 22000:2005, 7.2.3: The specific requirements of those as stated in {Surak,
2005 #6} are:
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.
Meanwhile these are the addition of ISO/TS 22002-1:2009 to 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.

On the other hand, as mentioned by {Surak, 2005 #6} in ISO/TS 22003:2007 which
defines the rules applicable for the audit and certification of a food safety management
system (FSMS) complying with the requirements given in ISO 22000:2005 (or other sets of
specified FSMS requirements), and provides the necessary information and confidence to
customers about the way certification of their suppliers has been granted.

ISO 22000 STANDARD

As stated by {Surak, 2005 #6} in ISO 22000 standard are as follow:
The development of an auditable ISO standard that would define the requirements of a
food safety management system. This standard would have the following characteristics:

1. Focuses only on a food safety management system. (The quality management system
would be addressed by ISO 9001).
2. Utilizable by all organizations in the food chain.
3. Combines recognized food safety elements including: HACCP principles as defined
by Codex, prerequisite programs, systems approach, communications along the food
chain, and prerequisite programs.
4. Harmonizes national food safety standards.
5. Provides an auditable standard that could be used as part of third party certification.
6. Addresses customer and regulator food safety concerns and requirements.
7. Allows food safety control to be achieved through either the HACCP plan or
operational PRPs.
8. Ensures that the process to control food safety is validated, verified, implemented,
monitored, and managed.

As stated in {Surak, 2005 #6}, ISO 22000 complying with ISO Guide 72 which is the
guidelines for the justification and development of management system standards. It states
that all management system standards should contain the following elements:
1. Policy.
2. Planning.
3. Implementation and operations.
4. Performance assessment.
5. Improvement.
6. Management review.
{Surak, 2005 #6} mentioned that ISO 22000 will require a number of documents and
procedures to fulfil the requirements in application of ISO 22000. The documents and records
that will be required include the following:
1. Food safety policy and objectives.
2. Documents to ensure effective development, implementation and updating of the food
safety management system.
3. Document control procedure.
4. Record control procedure.
5. Documents to manage the prerequisite programs.
6. Documents defining raw materials, ingredient and product contact material, end
product characteristics for hazard analysis.
7. HACCP plan.
8. Document showing the rationale for establishing control limits.

9. Procedure to handle potentially unsafe products and review of implemented

corrections.
10. Corrective action procedure.
11. Recall procedure.
12. Internal audit procedure.
13. Emergency response procedure including recall procedure.
14. Monitoring procedures to ensure operational PRPs are in-place.
15. Monitoring procedures for CCPs.
16. Procedure to update the food safety management system.
17. Procedure to update communications.

REFERENCES

JOURNALS
1.

Surak, J. G. (2005). "ISO 22000: Requirements for food safety management systems." ASQ
World Conference on Quality and Improvement Proceedings 59: 211-215.
HACCP is the current definition of a food safety system. It is a system that builds food
safety into products, and then controls the process to ensure the production of safe food.
Dr. Harold Bauamn, one of the original developers of HACCP, correctly predicted that
HACCP would evolve over the years. This evolution resulted in the development of a more
effective definition of a food safety system without jeopardizing the key structural elements
of HACCP. In 2001, Danish Standards proposed to the International Organization for
Standardization, the development of a standard that would define the requirements for a
food safety management standard. This standard would incorporate the concepts of HACCP
into an auditable standard. It is expected that ISO 22000:200x Food safety management
systems - Requirements for any organization in the food chain, will be published in the last
quarter of 2005. [PUBLICATION ABSTRACT]