ISO 22000:2018 FOOD SAFETY MANAGEMENT SYSTEM

ISO 22000 was initially published in 2005 as a response to:

The globalisation of food supply chains creating uncertainty with regard to the origin of food products

E Coli Outbreak

Recommendations by World Health Organisation

The need to harmonize regional food safety standards

How does ISO 22000 help organizations to minimize food risks

By providing a clear route to certification

By providing a framework they can use to develop an FSMS

By providing a HACCP

By providing instructions on how to comply with legal requirements

Which one of the following is a benefit of using Annex SL

Eliminate confusions, duplication and conflicts from the different interpretations of management system standards.

It makes implementing ISO 22000 a straight foward process

Annex SL provides requirements & procedures to manage food safety risks

Annex SL provides a means to comp

A Food Safety Management System is primarily intended to :

Meet HACCP requirements

Assure conformity to applicable statutory, regulatory and customer requirements

Comply with Municipality requirements

Meet Requirements set by external auditors and certification bodies

ISO 22000 is designed to be applicable to all organizations in the food chain, regardless of size and complexity

TRUE

FALSE

What is meant by the term ‘Critical Control Point (CCP)’

Step in a process at which a control measure can be applied and it is essential to prevent or reduce a significant food safety hazard to an acceptable level.

Action or activity used to prevent a significant food safety hazard or reduce it to an acceptable level

Measurable or observable specification for the monitoring of an operational prerequisite programme (OPRP).

Arrangement made where an external company (outside the scope of the management system) performs part of a function or internal process within the scope

What is meant by the term ‘Operational Prerequisite Programme (OPRP)’

Planned sequence of observations or measurements to evaluate whether a process is operating as intended.

Level of a food safety hazard that must not exceed in the finished product

Control measures identified through the hazard analysis as essential to prevent or reduce risks to an acceptable level

Confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.

What does Clause 4 : "Context of Organization" require you to do ? :

Confirmation, through the provision of objective evidence, that specified requirements have been fulfilled.

Obtain evidence that a control measure will be capable of effectively controlling a significant food safety hazard

To ensure all workers have the ability to apply knowledge and skills to get intended results

Define the scope of the food safety management system and a clear focus on the processes and requirements needed to achieve the food safety objectives

According to Clause 4 : Context of the Organisation , which one of the following is NOT an Internal Issue

Process for the introduction of new products, materials, services, tools, software, premises and equipment

Changes in consumption patterns

Number and variety of clients/ customers

Policies, objectives and the strategies in place to achieve them

Which one of the following is an External Issue

Governance, organizational structure, roles and accountabilities

Capacity of changes regarding premises (landlord)

Linkage to a certain activity, location and/or period

Working conditions

Who / What is top management?

Chef

Operations Manager

Owner

Is the person or group of people who direct or control an organization at the highest level

How leadership can be demonstrated within the FSMS management system

Ensure competencies related to food safety

Facilitating the culture of continual improvement

Conducting food safety audits

Determining Normative references

ISO 22000 does specify a requirement for a nominated food safety team leader that ensures the system is established, implemented, maintained and updated when required.

TRUE

FALSE

During PLANNING : Clause 6 , You’re looking to answer the following question :

How will we know whether our actions were effective?

How will we determine needs & expectations of interested parties

How will we determine the scope ?

How will we determine ISO 22000 requirements

According to clause 6 : Planning . Your action plan should include:

The scope of your organisation

The Context of your organisation

Requirements set by regulatory bodies I.e Municipality

How results will be evaluated

Which one of the following is an effective way to communicate food safety objectives ?

Include them in induction training, display them around your site or electronically via an intranet or similar

Including them on the food menu

Including them in HACCP

Including them in CCP

Clause 7 : SUPPORT , looks at & addresses :

Food Safety Management Systems' Risks & Opportunities

Resources, competence, awareness, communication and documentation of a FSMS

Working conditions

Significant food safety hazards

Competence DOES NOT include consideration for:

Legal requirements

Defined methods of recruitment with consideration for temporary or agency employees

Awareness of food safety hazards associated with the products and processes

Top management

The outcome of the relevant internal and external information must be used as input to the management review

TRUE

FALSE

The objectives of the FSMS shall:

Consider the purpose of any changes and their potential consequences

Be consistent with the normative references mentioned in clause 2 of ISO 22000

Be consistent with the food safety policy

Consider operational targets

The organization shall ensure that all relevant persons doing work under the organization’s control shall be aware of:

ISO 22000 clause by clause requirements

The implications of not conforming with the FSMS requirements

External Audit / Inspection dates & schedules

Annex SL & the high level structure

The Prerequisite programmes (PRPs) shall be :

About implementing control of the processes in accordance with the criteria

Implemented across the entire production system, either as programmes applicable in general or as programmes applicable to a particular product or process

Storage and preservation, including preservation of legibility

About customer, sector and other requirements that the organization observes

When establishing PRP(s) the organization shall consider:

Reworking of materials/products

Distribution of the end product

Relation of lots of received materials, ingredients and intermediate products to the end products

Pest control, waste and sewage disposal and supporting services

Documented information as evidence of the traceability system shall be retained for a defined period to include, as a minimum

The full shelf life of the product

Half the shelf life of the product

After the product has been released

One year

The organization shall respond to actual emergency situations and incidents by:

Establishing measurable critical limits and/or measurable/observable action criteria

Communicating externally (e.g. suppliers, customers, appropriate authorities, media)

Monitoring to detect any failure to remain within critical limit and/or measurable/observable action criteria

Determining the scope of the food safety management system

The hazard control plan shall be maintained as documented information and shall include the following information for each control measure at each CCP or OPRP:

Monitoring procedure(s)

The food safety policy

The objectives of the FSMS relevant to their task(s)

The implications of not conforming with the FSMS requirements.

Flow diagrams shall, as appropriate, include the following :

The effect on identified significant food safety hazards

Establishing measurable critical limits and/or measurable/observable action criteria

Monitoring methods or devices used

Where reworking and recycling take place

There is no difference between the requirements established by the HACCP principles developed by Codex Alimentarius and the information you will find in ISO 22000 :

TRUE

FALSE

An assessment of each of the control measures is needed to categorize them to be managed as OPRP or CCP, so you need to evaluate:

Cleaning and sanitation programmes

the feasibility of monitoring to detect failures on the applicable determined limits and also corrections in case of failure

Knowledge regarding food safety hazards and control measures

Complaints and alerts indicating food safety hazards associated with the end product

When identifying hazards, the organization shall consider:

Which corrections and corrective actions will be carried out if critical limits or action criteria is not met

Dealing with the consequences, including mitigating adverse environmental impacts

Food safety objectives & targets

The stages preceding and following in the food chain

Based on the requirements in clause 5 : Leadership , the organization shall select an appropriate control measure or combination of control measures that will be capable of preventing or reducing the identified significant food safety hazards to defined acceptable levels.

TRUE

FALSE

Food safety objectives shall be maintained as documented information and shall include information for each control measure at each CCP or OPRP

TRUE

FALSE

At each OPRPs, a monitoring system shall be established for each control measure or combination of control measure(s) to detect any failure to remain within the critical limits. The system shall include all scheduled measurements relative to the critical limit(s).

TRUE

FALSE

For each CCP, a monitoring system shall be established for the control measure or combination of control measure(s) to detect failure to meet the action criterion.

TRUE

FALSE

The monitoring system, at each CCP and for each OPRP, shall consist of documented information, including:

The cause of nonconformity is identified

Characteristics of raw materials, ingredients and product-contact materials

Monitoring results

Reviewing nonconformities identified by customer and/or consumer complaints and/or regulatory inspection reports

The organization shall take action(s) to prevent potentially unsafe products from entering the food chain, unless it can demonstrate that:

The product still meets the defined acceptable level(s) of the food safety hazard(s) of concern despite the nonconformity

Opportunities for continual improvement

There are adequate is adequacy of resources

Internal and external communication

Who shall validate that the selected control measures are capable of achieving the intended control of the significant food safety hazard(s).

The Top Management

The Workers

The External Auditor

The food safety team

Competence should include consideration for:

Awareness of food safety hazards associated with the products and processes

Traceability

Monitoring, measurement, analysis and evaluation

Management review

What is the main aim of the Management Review Meeting

To consider the intended use of end products

To ensure that applicable statutory, regulatory and customer requirements are identified

To determine food safety hazards relevant to the FSMS

to assess the performance of the management system to ensure it has been effective, adequate and suitable

Which section / clause in ISO 22000:2018 requires your organization to determine and implement opportunities for improvement to comply with the determined intended purpose of the product, what it is expected from customers, and prevent and reduce undesired effects while continually improving the system.

Clause 5 : Leadership

Clause 6 : Planning

Clause 10 : Improvement

Clause 8: Operation

Which one of the following is NOT a way to evaluate FSMS performance

Process monitoring and measurement

internal audits

Management review

Prerequisite programmes (PRPs)

In which ISO 22000 :2018 clause are all HACCP principles are integrated and the moment when “doing” is the key after being planning your system.

Clause 4 : Context of Organisation

Clause 8 : Operation

Clause 6 : Planning

Clause 9 : Performance Evaluation

Which ISO 22000:2018 Clause looks at the resource, competence, awareness, communication and documentation of a FSMS. The requirements really underpin a FSMS and ensure that it runs effectively

Clause 10: Improvement

Clause 8 : Operation

Clause 7 : Support

Clause 4 : Context Of Organisation

Which ISO 22000:2018 Clause / section sets out a framework that asks an organization to analyse itself to determine the risks and opportunities of its activities and then how to address them.

Clause 6: Planning

Clause 5: Leadership

Clause 7: Support

Clause 8: Operation

Which ISO 22000:2018 Clause / requires the organization to analyse its context, determine its interested parties, define the scope of the food safety management system and a clear focus on the processes and requirements needed to achieve the food safety objectives.

Clause 8: Operation

Clause 10: Improvement

Clause 4 : Context Of Organisation

Clause 6 : Planning

During Monitoring, measurement, analysis and evaluation , the organization shall determine:

Where end products, intermediate products, by-products and waste are released or removed.

What needs to be monitored and measured

Where raw materials, ingredients, processing aids, packaging materials, utilities and intermediate products enter the flow

The sequence and interaction of the steps in the operation

The ISO 22000, as other recently revised international standards such as ISO 9001 and ISO 14001, has adopted the

Organizational risk management

Hazard Analysis - Operational processes

Annex High Structure Level

Codex Alimentarius

Documented information DOES NOT refer to:

The management system , including related processes

Information created in order for the organization to operate

Evidence of results achieved

Organisational Chat / Roles & Responsibilities

ISO 22000:2018 FOOD SAFETY MANAGEMENT SYSTEM

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