What is ISO? ISO is that the world’s largest developer of voluntary International Standards. International Standards provide state of the art specifications for merchandise, services and smart observe, serving to form trade additional economical and effective. Developed through world accord, they assist to interrupt down barriers to international trade.

What is ISO 22000:2005 Standard? ISO 22000:2005, Food Safety Management Systems (FSMS) – requirements for any organization within the food supply chain, has been developed at within ISO by specialists from the food organization, at the side of representatives of specialized international organizations and in shut cooperation with the Codex Alimentarius Commission, the body conjointly established by the United Nations’ Food and Agriculture Organization and World Health Organization to develop food standards.

Requirements of ISO 22000:2005  To plan, implement, operate, maintain and update a food safety management system aimed toward providing merchandise that, consistent with their supposed use, square measure safe for the buyer,  To demonstrate compliance with applicable statutory and regulative food safety needs,  To gauge and assess client needs and demonstrate conformity with those reciprocally in agreement client needs that relate to food safety, so as to reinforce client satisfaction,  To effectively communicate food issues of safety to their suppliers, customers and relevant interested parties within the organic phenomenon,  To seek certification or registration of its food safety management system by associate degree external organization, or create a self- assessment or self-declaration of conformity to ISO 22000:2005.

Registration Process for ISO Food Standard  Request for Registration: Application & Proposal  Documentation Review  Pre-Assessment  The Registration Audit  Taking Corrective Action  Registration Decision  Certification & Publicizing Your Registration  Maintaining Registration & Surveillance Audits

Food Safety Management System ISO 22000:2005, Food Safety Management Systems (FSMS) – requirements for any organization within the food supply chain, has been developed at within ISO by specialists from the food organization, at the side of representatives of specialized international organizations and in shut cooperation with the Codex Alimentarius Commission, the body conjointly established by the United Nations’ Food and Agriculture Organization and World Health Organization to develop food standards.

Why Require FSMS?  Intense farming and processing of food  Increase in meals consumed outside home  Increase in ready to eat foods  More traveling across the world  Increased amount of exotic imported foods  Increase in number of susceptible people

What is Food Safety Plan? ISO consultants is designed to identify and prevent possible food safety problems in order to enhance food safety. The problems may relate to the purchase, receiving, storage, preparation, cooking, packaging, transport or display of food. Elements in a Food Safety Plan  List food safety problems at each step of the food processing  Identify preventive measures and their control limits  Establish monitoring procedures  Establish corrective actions  Keep records  Check and review

Food Safety Documents Management System  Defines the authorities and responsibilities of personnel  Clearly communicates the objectives of the system, the company's policies, procedures and work instructions  Documentation should include a “quality policy” that describes your company’s overall pursuit of quality objectives, and a “quality manual”  Documentation should include “quality plans” – documents that explain how quality will be managed for individual projects, contracts, or products.  Documentation should also include “quality records” providing evidence that your system is in conformance to specified requirements  Promotes continual improvement, since the system is monitored regularly and changes can be incorporated easily  Ensures consistent performance

Steps for ISO Certification & FSMS Implementation Depending on size and type of company the ISO certification or HACCP food safety system certification processes can be completed within 3 to 6 months time. It purely depends on the size of the company, complexity of processes and controls available in the company for minimize food safety hazards. Below is a logical steps given as a ready guide to the organization, who wants to implement and certify ISO food safety system. Follow Steps for ISO Implementation  Conduct HACCP and ISO awareness programmers (all employees).  Appoint food safety team leader and food safety team from the members of all the departments  Identify, establish and implement pre requisite programs for food safety and operational PRPS Continue…

 Carry out hazard analysis and identify critical control points  Prepare ISO Documents and HACCP Plan of HACCP System. Also document product specifications  Implement the system and take corrective actions for critical control points and OPRP as identified in the HACCP plan  Train internal auditors.  Assess the system through first internal audit.  Take corrective actions for audit findings.  Apply for certification.  Assess the system through second round of internal audit.  Take actions on suggestions given by certification audit.  Final audit by certifying body and recommendation for HACCP/ISO certificate.  Take actions on NCRs given in the final certification audit

Advantages of ISO Food Safety System Following are the key advantages an organization can achieve from better implementation of the ISO 22000:2005 based food safety management system in their organization.  A preventative approach to food safety  Hazard analysis to evaluate threats to food safety,  It helps to identify process improvements & reduced customer complaints  Enhances customer satisfaction / reduces dissatisfaction  Conformance to Legal and Regulatory Requirements  Increase Organizational Credibility & Reputation  Reduces the need for and the cost of end product testing  Improves internal and external communications  Facilitates better understanding of food packaging safety issues throughout the organization  Increase in profitability of the company.

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