ISO 22000:2018 the requirements for a food safety management system (FSMS)

ISO 22000:2018 the requirements for a food safety management system (FSMS)

These items relate to the principles of organization management and the principles and provisions of food safety management in food industry organizations and companies and related companies such as food packaging product manufacturers.

and these items as follows:

1. Scope:

It outlines the steps in the food safety control process which is to plan, implement, operate, maintain and update a food safety management system (FSMS) that provides safe products and services according to their intended use; It also demonstrates compliance with applicable legal and regulatory requirements in the area of food safety; Assess and assess food safety requirements agreed upon between customers and demonstrate compliance with them; Effectively communicates food safety issues to stakeholders within the food chain; Ensures that the organization complies with its stated food safety policy; Demonstrates conformity to parties involved in the food manufacturing process; It seeks certification or registration of its food safety management system by a third party or by conducting internal audits or self-declaration of compliance with this document.

2. Normative references:

There are no normative references in this document.

3. Terms and definitions:

This part explains the terms and definitions that applicants of this standard should know well.

 

4. Context of the organization:

This item talks about the importance of identifying everything related to the organization that can affect it negatively or positively externally, such as political and economic conditions and legislative bodies, and also internally, such as employees, training, and available resources.

5. Leadership:

This item talks about the obligation of senior management to participate in the organization or company and the extent of its commitment to preparing and implementing a quality and food safety policy and ensuring that all employees of the company understand these policies.

 

6. Planning:

This item talks about the planning and control aspects of the Food Safety Management System (FSMS). This clause explains the organization’s requirements for establishing and maintaining the programs and systems necessary to achieve food safety goals. Key elements of Clause 6 include risk analysis, operational planning and control, and establishing advance programs to ensure a healthy environment. In addition, Clause 6 emphasizes the need for continuous improvement through monitoring, measurement, analysis and evaluation of the food safety management system. The overall goal is to plan and systematically implement measures that prevent food safety risks and enhance the effectiveness of the food safety management system.

 

7. Support:

This item focuses on achieving safe products and services within the Food Safety Management System (FSMS). It sets out the requirements for implementing the planned activities of Clause 6. It includes operations related to the production, handling and distribution of food products, with an emphasis on controlling identified risks through effective operational controls and pre-requisite programs. This clause also highlights the importance of monitoring and verification activities to ensure the effectiveness of the controls applied. It also reinforces the need for communication and documentation to support the consistent production of safe food products and services. In general, this clause aims to ensure the practical implementation of the food safety management system to achieve the desired results in the field of food safety.

 

8. Operation:

This item addresses the establishment, implementation, maintenance and updating of the Food Safety Management System (FSMS). It emphasizes the importance of maintaining the integrity and effectiveness of the system over time. This section includes requirements for document control, records management, and addressing changes in the organization that may affect food safety. It also emphasizes the need for continuous improvement through regular review and updating of the food safety management system to reflect changes in food safety conditions, information or requirements. Overall, the operations clause aims to ensure the continued relevance and effectiveness of the food safety management system within the evolving context of the organization.

 

9. Performance evaluation:

Item 8 relates to the performance evaluation and monitoring of the Food Safety Management System (FSMS). It emphasizes the importance of measuring, monitoring and analyzing the system’s performance to ensure its effectiveness in achieving the organization’s food safety goals. This section includes requirements for conducting internal audits to evaluate compliance with standards and organizational policies. In addition, this clause addresses the need for management reviews, as it is important for senior management to evaluate the food safety management system to ensure its continued suitability, effectiveness and adequacy. The aim of this clause is to provide a structured framework for organizations and companies to evaluate and enhance the performance of their food safety management system over time.

 

10. Improvement:

This item focuses on continuous improvement in the Food Safety Management System (FSMS). It confirms the organization’s commitment to enhancing overall performance and effectiveness. This section requires organizations to systematically identify improvement opportunities and implement actions to address them. It also highlights the importance of learning from incidents, conducting root cause analysis, and taking preventive measures to avoid recurring problems and incidents in the future. Continuous improvement is a key theme, encouraging organizations to adapt and develop their food safety management system based on continuous monitoring, evaluation and feedback mechanisms. In essence, Clause 10 aims to instill a culture of continuous improvement in food safety practices within the organization.

 

• HACCAP?

HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic, science-based approach to identifying, evaluating, and controlling food safety hazards. HACCP is designed to prevent, eliminate, or reduce risks associated with food safety in the entire food production process, from raw material sourcing to manufacturing, distribution, and consumption.

Key principles of HACCP include:

• Hazard Analysis: this step is describing how to Identify and assess potential biological, chemical, or physical hazards at specific points in the food production process, Therefore, upon completion of this step, you must have clearly identified all types of risks that may exist in your food production process.
• Critical Control Points (CCPs): Determine the points in the production process where control can be applied to prevent, eliminate, or reduce identified hazards to an acceptable level, It must be taken into account that this step means identifying control points that cannot be modified later if there is any deviation or danger in them.
• Establish Critical Limits: Set measurable criteria to determine whether a process is under control at each CCP, this step means that you must determine the lowest measurement standard and the highest measurement standard on the basis of which it can be said that the critical control points are within the permissible limits, if not deviate from them.
• Monitoring: Develop a system to monitor and control the CCPs, After the step of determining the permissible measurement limits, those responsible for managing the process must determine the methods for monitoring these limits during the production period. The monitoring process must be documented and who is responsible for it determined.
• Corrective Actions: Establish procedures to be taken when monitoring indicates that a CCP is not under control, as we have determined the method of monitoring, the measures that must be taken must be determined in case of a deviation from the permissible limits to correct the situation or this deviation.
• Verification: Periodically confirm that the HACCP system is working effectively, This step demonstrates the importance of verifying the efficiency of the HACCP process every period in order to ensure the production of a product that is safe for human health.
• Documentation and Record Keeping: Maintain records of the HACCP plan, monitoring activities, and corrective actions taken, there is a saying that says everything that is documented is recognized. Therefore, unless there is a special system for documenting all steps of the HACCP process, we cannot be certain or confirm that it is being implemented.

HACCP is widely recognized and implemented in the food industry to ensure the production of safe and high-quality food products. It is often a prerequisite for compliance with food safety regulations and standards globally. The system is dynamic and requires continuous review and updates to adapt to changes in the production process, regulations, or scientific knowledge related to food safety.

 

• BRCGs?

What is the Abbreviation for BRCGs?

BRCGS stands for Brand Reputation through Compliance Global Standard and It is a standard for food manufacturing.

This standard consists of 4 parts as follows:

1. Part I Introduction

It is an introduction that explains what the specification is, its development, and the importance of its application.

2. Part II Requirements (the main core of the standard)

This item explains all the terms and standards that companies that want to obtain the BRCGs certificate must adhere to, and it is composed of nine main clauses:

1. Senior management commitment
2. The food safety plan – HACCP
3. Food safety and quality management system
4. Site standards
5. Product control
6. Process control
7. Personnel
8. Production risk zones – high risk, high care and ambient high care
9. Requirements for traded products.
10. Part III Audit protocol

This item explains all the information related to the review and audit process and the various details related to the audit process and the rules for granting BRCGs certificates.

4. Part IV Management and governance

This section describes the management systems and laws applicable throughout this standard for the administration and control of certification bodies registered to grant BRCGs certificates.

ISO 22000:2018 the requirements for a food safety management system (FSMS)