I would like to open a new discussion on thoughts about ISO 22000 and HACCP. I am a FSMS and QMS Lead auditor. I used to be an auditee too. So I am trying to look from both views.
First of all , born of ISO 22000 is the beginning of a new age in assurance of food safety at food organizations because,
1- There was no internationally accepted standard for a food safety management system. There were local HACCP standards.
2- Certifications were non-accredited mainly, others were accredited by some local accreditation bodies such as ESYD, DANAK and RVA.
3- Although ISO 9001 is the most populer written standard of all times, lack of a risk analysis methodology unlike ISO 14000 and OHSAS 18000 do (those are risk analysis-RA based standards.) resulted in new seekings from food producers of a new food quality system equipped with risk analysis.
A paranthesis about HACCP:
HACCP had been already widely used by the sector as a TOOL not a management system at the beginning.
Because of an obvious need to a risk analysis based QM system, HACCP is forcedly turned into a management system by sector.
HACCP management system is a composition of HACCP tool integrated with typical management system requirements such as internal audits, document control, training, management review etc. However, main purpose of HACCP was not to serve as a management system but to help users as both a scientific and practical tool for food safety.
HACCP was mainly derived from FMEA (Failure Mode and Effect Analysis) which had been widely used by automotive and pressure tanks sectors.
FMEA has been improved and still widely used by most of sectors but not turned into a management system unlike HACCP.
Among discussions about a need for a real management system for food industry, ISO 22000 has emerged. This standard is a new hope for food processors and service providers.
However there are issues that I can remember for the time being :
1- Lack of process based approach unlike ISO 9001 does
2- Quality attributes of a food other than food safety are excluded from the standard.
3- Language is too heavy for many of operators,
4- Despite too many argumentation about hazard analysis (even more than a scientific study), PRPs have been summarized, compacted and even sequeezed.
5- A very new concept not discussed by all parties even adequately (OPRPs)
6- Scope of supply chain is very pretentious, however there are a few but noncomprehensive guides available about many of the sectors such as agriculture, packaging, fishing, livestock growing, fertilizers, nurseries, cleaning, cleaning chemicals, pest management, water treatment sectors etc.
Moreover beyond the other things, still there is a doubt in minds in implementing an ISO 22000 based FSM system because many people still think that a good planned ISO 9001 system equipped with an effectively implemented FMEA study could be still a good choice for also food safety because ISO 9001 standard is already referencing to legal and customer requirements, and almost all prerequisite programs are integral parts of those legal and customer requirements. When we compare ISO 9001 and ISO 22000, it is obvious that process based approach is not present in ISO 22000. Additionnaly, guidance of ISO 9001 is still needed if the organisation is aiming to improve customer satisfaction as well as to maintain an acceptable quality level.
I am planning to open a wish list here in this forum for this purpose.
(to be contd.. )
Edited by downtown, 09 November 2007 - 09:26 PM.