Artillery Shell
Artillery Shell
ISO 22000:2005 A Very Effective Food Safety Program
The ISO 22000 is a food safety program that involves a considerable amount of focus on maintaining food quality by continuous interaction between the various food organizations and buyers. It aims to maximize food quality by encouraging upward and downward communication between both the parties. It aims at recognition of all the requisite food hazards at each stage within the food chain.
This will require an enormous amount of communication with both the suppliers and the consumers to educate them about the requirements of both the parties. This standard requires the implementation of a food safety management system with important stress on the following components:
Communication between the suppliers and the consumers
Effective management of the implemented food system and the most important HACCP (Hazard Analysis and Critical Control Point) principles
HACCP (Hazard Analysis and Critical Control Point) is about curbing the requisite food and pharmaceutical risks from all biological and chemical means. These standards aim to go for the prevention of these risks beforehand rather than an after-the production inspection of these food products. It aims to ensure maximum checking during critical control points of the food production which involves checking of food quality during the packaging stages.
The FDA (Food and Drug Administration) and the United States development of agriculture, both these organization recognize these standards as an effective means to ensure food safety especially in cases of meat and poultry products where these programs are being effectively implemented.
ISO 22000:2005 can be applied in an organization separately from the prevalent management systems or in tandem with them. The FDA also recognizes the importance of checking food quality during the distribution of food products as a possible means to eliminate any kind of food risks.
FDA is also now effectively monitoring these systems to ensure a high quality of seafood. Although these systems are being used extensively in seafood, meat, and diary product industries, their use is not mandatory in other industries.
The HACCP module was primarily introduced as a production process to monitor the artillery quality during World War 2 because the conventional method of end of the pipe testing was not proving to be a very effective method to segregate the efficient artillery shells from the inefficient ones.
The idea of the HACCP principles originated in the 1960's when the US National Aeronautics and Space Administration (NASA) used them to monitor the food quality of the first space food manufactured by Pillsbury. This method has since then proved effective in ensuring food safety and is extensively used by government and the food industry to implement successful food production processes and to allocate their budgets to them.
These principles also help in a careful scrutiny and auditing of the established food production processes. The institute of the International HACCP Alliance was first created for the regulation of the food quality in the US meat industries and to provide them with proper guidance in this regard. This association now has a membership from almost all the food industries who have already implemented HACCP or are keen to implement it.
About the Author
ASB Belgelendirme is author of this article on ISO 22000. Find more information about OHSAS Belgesi here.
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