Food safety management systems: HACCP and ISO 22000

ISO 22000 is the international standard for food safety management. It encompasses and extends the well-established HACCP (Hazard Analysis and Critical Control Points) system, and covers every aspect of the food supply chain in a bid to ensure that food produced for human consumption is safe to eat.

This book provides a focussed and easy to assimilate overview of food safety management and ISO 22000, offering guidance on the practical application of ISO 22000 in the food manufacturing industry. It examines the problem of food safety and assesses the moral and legal requirements for food businesses to produce safe food. It reviews the development of HACCP and the recommendations at national and international levels - as well as legal requirements - that the 7 Principles of HACCP be used to establish food safety management systems. The book focuses on the use of ISO 22000:2005, the international standard for food safety management systems, as the model for the design, development, implementation, operation and improvement of food safety management systems. Future developments in food safety management and HACCP are considered, and the use of selected HACCP system software as a means of developing and maintaining effective food safety management systems is considered.

Chapter 1: The Problem of Food Safety.

• Perspectives on food safety past and present.
  
• Food safety as a perennial problem.
  
• Short review of food safety issues and unsafe food adulteration practices - past and present.
  
• Food safety as a problem that all food businesses face.
  
• Food safety in moral and legal contexts (reference to UK and EU regulations and to WHO/FAO expectations regarding safe food).
  
• The need to manage food safety throughout the food chain.
  
• ISO 22000 as a model for food safety management systems applicable throughout the food chain.

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Chapter 2: Food Safety in the Context of Food Quality.

• Definition of quality and its importance to food businesses.
  
• Meaning of quality in practical terms for food manufacturers, retailers and consumers.
  
• Definition of food safety.
  
• Food safety as a subset of food quality.
  
• Food safety in context with food quality.

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Chapter 3: The Systems Approach to Food Safety Management.

• Concept of the 'process' in food manufacturing and throughout the food chain: from 'farm to fork'.
  
• The systems approach to process management and control.
  
• Food safety management in the context of process management and control.

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Chapter 4: Food Safety Management and HACCP.

• The concept of HACCP and its origins of HACCP - briefly for the sake of completeness of understanding.
  
• The 7 Principles of HACCP and how to develop HACCP systems.
  
• Hazard analysis and risk assessment as an underpinning and essential part of HACCP.
  
• Use of predictive tools, e.g. predictive microbial models, in hazard analysis and establishing CCPs.
  
• Using HACCP in small food businesses and at farm level - problems and solutions.

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Chapter 5: Good Manufacturing Practice and HACCP Prerequisites.

• The concept of GMP.
  
• Prerequisites to HACCP - with detailed consideration of what prerequisites are and their importance to HACCP and food safety management.
  
• GMP as the basis for HACCP.
  
• GAP equating to GMP at farm level.

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Chapter 5: Food Safety Management and ISO 22000:2005.

• Origin, concept and development of ISO 22000.
  
• Understanding and using the ISO 22000 standard.
  
• Organising for food safety within food businesses - food safety management systems and the general requirements of ISO 22000.

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• Creating an infrastructure for food safety management:
  
  
  
  • documentation
    
  • management responsibility and management commitment
    
  • food safety policy
    
  • planning for food safety
    
  • responsibility and authority for food safety
    
  • leadership in food safety management
    
  • communication and emergency preparedness
    
  • resources for food safety management - human and physical
    
  • infrastructure and environment for food safety...