ISO 22000 : 2005

PTD – Since 2007

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 INTRODUCTION

• In China 48% of the "several thousand"

inspections, audits and tests conducted
in 2014 failed to meet the requirements
stipulated by some of its clients --
Western food trading companies and
retailers. In some cases, laboratory
tests found abnormal levels of
pesticides, antibiotics, heavy metals,
bacteria or viruses that could put
consumers at risk.

• In US last year, there were no significant changes in most kinds of food

poisoning, compared to the previous three years. The new report tallied about
20,000 illnesses and 80 deaths in the 10 states, similar to previous years. The
CDC (Centers for Disease Control and Prevention) estimates that 1 in 6
Americans get sick from contaminated food each year, though most cases are
not reported.
(CNN January 2015)
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 GRAFIK KASUS KERACUNAN 2014 NASIONAL – BPOM

Napza : Narkotika, psikotropika dan zat adiktif

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 INTRODUCTION

FOOD SAFETY

Assurance that food will not cause harm to the

consumer when it is prepared and/or eaten
according to its intended use.
Source: Codex Alimentarius (WHO)

Jaminan bahwa bahan pangan tidak akan

membahayakan kesehatan konsumen
ketika disajikan dan atau dimakan sesuai
dengan petunjuknya.

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 INTRODUCTION

 Protecting People
People may get sick if the food products are not handled carefully.

 Keeping the Employees and Customers

Keeping Customers and Co-workers safe helps make the industry better place
to work and a place where customer returns.

 Preventing Food Safety Errors

Due to food handling errors during industrial operations any food product can
become dangerous.

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 HYSTORY ISO 22000 : 2005

o 1958 Foundation of the NASA (National Aeronautics & Space

Administration)
o 1959 HACCP to assure 100% safety of food to be used in space.
o 1971 The HACCP was published and documented in the USA.
o 1985 The National Academy of Science (NAS) - Codex Alimentarius.
o 1993 European regulation demands HACCP system in Germany.
o 2005 September ISO 22000:2005 Food Safety Management System
Requirements for organizations in food chain.

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 DEFINISI ISO 22000 : 2005

A management system designed to enable organizations

to control food safety hazards along the food chain in
order to ensure that food is safe at the time of
consumption.

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 BENEFITS ISO 22000 : 2005

 Overcomes many of the limitations of traditional

approaches to food safety control.
 Potential to identify all reasonably expected hazards.
 Capable of accommodating the changes.
 Help to target or manage resources to the most
critical part of the food operation.
 Promote international trade by equalizing food safety
control and by increasing confidence in food safety.
 Applicable to whole food chain.

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 PROCESS APPROACH - PDCA

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 ISO 22000 : 2005 STRUCTURE - PTD

The Food Safety & Quality Management System Manual

ISO 9001:2008 and ISO 22000:2005 :
1. Scope
2. Normative References
3. Terms and Definitions
4. Food Safety Management System
5. Management Responsibility
6. Resource Management
7. Product Realization
8. Validation, Verification and Improvement

 Annex A Cross references ISO 22000 – ISO 9001

 Annex B Cross references ISO 22000 - HACCP
 Annex C CODEX references

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 SECTION 4: Food Safety Management System

 General Requirements
 Documentation requirements
o General structure

• Food safety policy and objectives

• Food safety manual
• GMP and HACCP
• SOP and WI
• Records
o Food Safety Manual
o Control of Documents
o Control of Records

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 SECTION 5: MANAGEMENT RESPONSIBILITY

 Management commitment
 Food Safety Policy
 Food Safety Management System Planning

 Food Safety Objectives

 FSMS Planning

 Responsibility Authority and Communication

 Responsibility Authority
 Internal Communication

 External Communication

 Emergency preparedness and response

 Management Review

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 SECTION 6: RESOURCE MANAGEMENT

 Provision Resources
 Human Resources
o General

o Competence, awareness and training

 Infrastructures

 Work Environment

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 SECTION 7: PRODUCT REALIZATION
 Planning of Product Realization
 Pre-requisite programs (PRPs)
o Supplier evaluation
o Raw, auxiliary and packaging material handling
o Product & process control and inspection
o Calibration
o Training
o Consumer satisfaction system
o GMP and Personnel hygiene and equipment sanitation
 Preliminary steps to enable hazard analysis
 Hazard analysis
 Establishing the operational PRPs
 Establishing the HACCP plan
 Updating PRP’s and HACCP plan
 Verification Planning
 Traceability System
 Control of Nonconformity

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SECTION 8: VALIDATION, VERIFICATION AND IMPROVEMENT

Validation, verification and improvement of the FSMS

• Validation of control measure combinations
• Control of monitoring and measuring
• Food safety management system verification
• Internal Audit
• Improvement
• Continual improvement
• Updating the FSMS

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 PROCESS APPROACH

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 SUMMARY

Food safety is related to the presence of and levels of food-borne

hazards in food at the point of consumption. As food safety hazards
may be introduced at any stage of the food chain, adequate control
throughout the food chain is essential. Thus, food safety is a joint
responsibility of all parties participating in the food chain;

Failures in food supply can cause human suffering, death, poor

reputation, violations, poor nutrition, poor quality products and
decreased profits;

ISO 22000:2008 ensures integrity of food supply chain by minimizing

food-borne hazards throughout the food chain by ensuring that there
are no weak links;

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29 April 2015
 Hope we benefited from
our presentation ….

THANK YOU

End of slide

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