8 replies to this topic

[fjusa]

I work at a frozen food manufacturing facility which produces ready to eat frozen meals. We have been working on getting our ISO 9001:2000 certification - actually we are due for our regitration audit in December. The dilemma is taht we are obviously more suited to go with ISO 22000 so with ISO 9001 partially completed how do you think we should proceed? Should we complete 9001 and then update the system with 22000 or should we not bother with 9001 and just look at following the giudelines for 22000?

Looking foward to reading your responses.

[Simon]

I would carry on developing your ISO 9001:2000 system and then wait till ISO 22000 is published. I'm assuming you have a HACCP system also. ISO 9001 and HACCP will be good foundations for ISO 22000.

What do others think?

Regards,
Simon

[fjusa]

I would carry on developing your ISO 9001:2000 system and then wait till ISO 22000 is published. I'm assuming you have a HACCP system also.  ISO 9001 and HACCP will be good foundations for ISO 22000.

What do others think?

Regards,
Simon

<{POST_SNAPBACK}>

Thank you Simon. We do have a HACCP system in place and I do agree that ISO 9001 will provide an excellent giudeline to implementing ISO 22000.

Regards,
fjusa

[Charles Chew]

I do agree that ISO 9001 will provide an excellent giudeline to implementing ISO 22000.

I assume you have the team members and supporting personnel to develop, (support) implement and maintain these systems.

IMO, the choice of going for whatever systems is driven by what your major customers require you to have. Obviously, you cannot fulfill all requests if your buyers are from different parts of the earth that may have a tendency to favour certain systems.

I guess this is where ISO 22K is hoping to fulfill - an auditable FSM system for the global needs.

Whether it is HACCP (confine of CODEX) or ISO 22K, you still need a QMS to drive the Plan and the Prerequisites as in GMP or GHP or etc.........therefore, the elements of a quality manual is already present BUT only a matter of DEPTH!

Question is really what is the purpose of your company rooting for an ISO 9000 or ISO 22000? If it serves the corporate objectives of what you and your customer want - carry on!

Cheers
Charles Chew

[masculinie]

ISO 9001 concerns about food quality (and if we may call it FQMS).....

ISO 22000 concerns about food safety (or FSMS).....

One may argue that food quality itself includes food safety..... - but ISO 9001 does not include an explicit clause on HACCP or risk assessment..... though it is implied under the last clause 'preventive action'.....

The last time we came across a combined ISO for both food quality and safety was ISO 15161 (?)..... but it was not a success.....

The wise move may be..... to complete your ISO 9001 as your procedural backbone - and go for an Integrated Management System - after considering all food-related laws.risks with control measures in depth.....

Someday the control on foods can be tougher than that on medical devices (ref. ISO 13485)..... now that verification and validation are included.....

Masculinie

[fjusa]

I think that is excellent advise - thank you

fjusa

[Sameer]

I think the ISO 9k2k would work as a good "base" system for the 22k. Think you should continue but not go in for a formal registration!

Sameer

[Simon]

Thank you Simon. We do have a HACCP system in place and I do agree that ISO 9001 will provide an excellent giudeline to implementing ISO 22000.

Regards,
fjusa

<{POST_SNAPBACK}>

Keep in touch and let's share stories when ISO 22000 is released.

Regards,
Simon

[jamesgibb]

Worldwide there will be no IAF (International Accreditation Forum) certificates issued for ISO22000 until 31-1-2006 so I would suggest sticking with the 9K,

the 22K will take up to a year to be fully understood by the certification people and consultants so trying to get registered as soon as you can may not be wise as there will be many discussions about what certain things mean (see my post on competence)

I hope this helps