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ISO 22000 - new approach ?

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Posted 09 June 2005 - 11:35 AM

Hi folks,

I read the FDIS quickly and draw a conclusion.

IMHO ISO 22000 has a new approach to HACCP plans.

Starting from the product and its intended use, we identify hazards, establish PRPs according to Codex, GMPs, and so on and afer that we perform risk assessment, establish CCPs and/or operative PRPs.

I mean the subject is the product and its intended use and all the food chain has to be involved in order to ensure food safety.

Do you agree Saferpakers ? :uhm:

I would be glad to hear your opinion :beer:

An ancient Chinese proverb teaches that the person who waits for a roast duck to fly into their mouth must wait a very long time.

Charles Chew

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Posted 11 June 2005 - 08:13 AM

Hello Franco,

I have gone through the FDIS 22000 particularly to pursue my competency training course that is coming up in July.

As it has alwasy been, the details as contained in our process flows, product descriptions, factory layouts, adequacy of operational PRPs, maintenance/infrasctructure PRPs etc etc etc including the end products itself covering label information are all part of the internal food chain that are essentially pertinent issues all but leading to the final outcome of the intentional risk assessment.

Furthermore there are "external factors" that could also have profound end product effects and the frigthening ones are often unforseen.

IMO, ISO 22000 has not changed anything that is fundamental to a FSMS whether relative to the Codex or known hybrids systems. What it had done was taken everything possibly known in the current versions of FSMS including known emerging food borne diseases of the modern food supply chain etc into consideration and re-shape into one powerful FSMS.

Therefore, yes there have been changes in the way we need to address CCP determinations (not the decision tree), monitoring. heightened verification activities and ISO 22K's emphasise on information undate as a neccessary requirement (SaferPak needs to do more) .

I mean the subject is the product and its intended use and all the food chain has to be involved in order to ensure food safety.

I ABSOLUTELY agree with you on this.

Chalres Chew

Charles Chew

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