The ISO STANDARD

22000

ISO 22000

State of affairs

International Food Safety

Conference – “Managing the Food

Safety Cycle”

Rome February 2, 2005

By:

Chair ISO TC34/WG-8

Jacob Færgemand (BVQI Denmark A/S )

Anne-Marie Crowley (NSA Irland)

•Introduction
•Work of TC 34 WG 8
•Developement of ISO 22000
•Deliverables of ISO 22000
•Intended use the standard
•GFSI coments to DIS 22000
•Questions - Discussion

Jacob Færgemand -

background

(1990)

M.Sc. Food Technology

(1993)

Ph.D. Fish Quality Design

Sales Director - Food Sector Manager - Bureau Veritas (BVQI
Denmark A/S)

(1994

)

Lead Assessor ISO 9000

(1997)

Lead Assessor HACCP DS DS 3027

(1998)

Inspector BRC Food and BRC

trainer WW

Resp. for BVQI WW Activity

BRC/DS 3027
(2000)

Chairman Danish Food Mirror

Group
(2001)

Chairman ISO TC 34/ WG8

(2003)

IFS to Denmark

What is ISO ?

• International Standardization Organization

– Non-governmental
– A network of national standards bodies (

148 countries

)

– A bridge between public and private sectors

• An ISO Standard

– Voluntary (no legal authority)
– Purpose:

• To facilitates exchanges (trade) -

hamonizing national standards

• Meet a real need

(market driven)

– Work of Experts –

outcome is

achieved by consensus

– Specific Auditable Requirements

• Well-known ISO

management standards:

– ISO 9000 (generic quality management)
– ISO 14000 (generic environmental management)

ISO workgroup TC 34 WG8

Started : July 2001

Secretary : Danish Standardization

Association

Chair Jacob Færgemand (BVQI Denmark A/S)

To date: 8 expert meetings in Copenhagen

(expert from US, Australia, The

Netherlands, Belgium, Denmark,

Switzerland, Germany, Sweden, UK,

Ireland, France, Greece, Poland,

Venezuela, Japan, Thailand, Vietnam,

Canada,…liasion CIAA,GFSI….)

– next meeting 11.-12.

April. 2005

Result of DIS 22000 vote

38 YES
3

NO (Japan, Australia, France)

Vote closed 18. November 2004

Parallel voting occured in CEN and the document has been
accepted - -which means that it will be published as an
EN/ISO standard.
The document is available in English, French and German.

Developement of ISO

22000

Drafting initiated:

Summer 2001

Committee Draft:

March 2003

Draft International Standard:

March 2004
Final Draft International Standard:
Spring 2005
Publication ISO 22000:

End 2005

(1.sep.05)

Next steps:

Comments & votes to FDIS version*
invited:
1. March – 1. June 2005

*) Parallel in ISO & CEN, versions exists in English, French
and German

Deliverables of ISO

22000(1)

• Can be used

as the basis

of any food

safety management system, with or
without 3rd party certification

• Requirements for addressing

(assessing and implementing) food
safety concerns

of customers

(e.g.

retailers)

and regulators

Deliverables of ISO 22000

(2)

Combines recognized key food

safety elements:

– System management

(ISO 9000

approach)

– Interactive communication

along the

food chains

– Prerequisite programmes

Delivers a Hazard control system that can be Validated and
Verified through the combination of control measures, managed
and implemented by

•A

HACCP plan

and/or

•Operational prerequisite programs

R

e

g

u

la

to

ry

a

u

th

o

rit

ie

s

  
 
 
  
 
  
 
  

 
 

Consumers

Food service
operators/caterers

Service providers

Producers of cleaning and
sanitizing agents

Producers of equipment

Producers of
packaging materials

Producers of
pesticides, fertilizers,
and veterinary drugs
Food chain for the
production of
ingredients and
additives

Transport and storage operators

Crop producers

Feed producers

Primary food producers

Food producers

2nd food processors

Retailers

Wholesalers

Scope – the whole food
chain

Intended use of ISO

22000

National
legislati
on based
upon
Codex
HACCP
Guidelin
es

ISO
22000

BRC/IFS
…

Willing, but
not (yet)
capable

Not willing, not
capable

Willing
&

capable

(one segment in the food chain –
not all companies work on the same level )

CIES comments on DIS 22000 January

2005 (1)

 

•The ISO 22000 standard as it is today, combines very
well an ISO 9000 type approach to a management
system with HACCP.

•However, if the ISO 22000 standard would be
benchmarked against the GFSI Guidance Document,
it wouldn’t pass the preliminary screening, for
missing one of the three ‘key elements’ Good
Manufacturing (or Agricultural) Standards

.

7.2.3

When selecting and establishing PRP(s), the organization shall consider and

utilize appropriate information (e.g. regulations, customer requirements, recognized
guidelines, Codex Alimentarius Commission (Codex) principles and codes of practices,
national, international or sector standards).

NOTE

Annex C gives a list of relevant Codex publications.

The organization shall consider the following when establishing these programmes:
a)        construction and lay-out of buildings and associated utilities;
b)        lay-out 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
preventative maintenance;
f)          management of purchased materials (e.g. raw materials, ingredients, chemicals,
packaging), supplies (water, air, steam, ice, etc.), disposals (e.g. waste and sewage), and
handling of products (e.g. storage and transportation);
g)        measures for the prevention of cross contamination;
h)        cleaning and sanitizing;
i)          pest control;
j)          personnel hygiene;
k)        other aspects as appropriate.

Verification of PRP(s) shall be planned (see 7.8) and PRP(s) shall be modified as necessary
(see 7.7). Records of verifications and modifications shall be maintained.

Documents should specify how to manage PRP(s).

Demand GMP/GAP

CIES comments on DIS 22000 January

2005 (2)

 

•ISO 22000 refers to ‘customer requirements’,
which in the case of private label manufacturers
effectively refers to the GFSI Benchmarked
Standards, so why use ISO 22000 in the first
place?

•ISO 22000 comes without a protocol and
retailers cannot have control over it. Retailers
need a protocol to answer liability issues.

 

2

FAMI-QS

GMO

ISO 9001

GMP standard for

Corrugated & Solid

Board

EFSIS

IFS

GFSI

Guide

SQF

AG
9000

ISO 14001

McDonalds system

Kraft food system

Nestlé NQS

Eurepgap

Potential of ISO 22000

hamonization -

perhaps not all – but some .

Friesland Coberco FSS

DS 3027

BRC-IoP

BRC-Food

Ducth HACCP

Irish HACCP

M&S

system

Aldi

system

Waiterose

system

GMP GTP

ISO 22000 will be a series

of documents

ISO 22000 - Requirements
ISO 2200x - Guidance.
ISO 2200x - Handbook for SME’s
ISO 2200x - Traceability

Agenda item for WG8 in April 2005

ISO 2200x – Guidelines for
certification
Input from CIES ?

(Guide 4 version)

CIES comments on DIS - ISO 22000

January 2005 (3)

 

•On a more general note, ISO 22000 is rather
extensive and it remains to be seen whether
smaller manufacturers and farmers could adopt
it.

 

CIES have stated publicaly:
”Draft of ISO 22000 does not meet retailers’ requirements”.

This statement has been a great cause of concern to the
International Standards Organisation as they mandated the
developemnet of this standard and invited CIES to participate.

For information – Contact:

ISO Central Secretariat - Pauline Jones

[e-mail]

Secretary ISO TC 34 - Martha Pretro-

Turza

[e-mail]

Chair TC 34/WG 8 - Jacob Færgemand

jacob.faergemand@bureauverita

s.com