Baking & Snack - February 2005 - 108

FOOD SAFETY

tee 34 (Food Products), the food safety
management DIS has been approved
by the technical committee, and the
comments are being integrated into the
FDIS. It is expected that the FDIS will be
approved by the end of 2005.
This new standard takes the current structure and deﬁnition of Codex HACCP and deﬁnes it from an auditable perspective. ISO 22000
adds more requirements than some local regulatory authorities demand. It is important to point
out that this system is not a HACCP standard. ISO
22000 deﬁnes a food safety management process
that has three components: the components of a
management system as deﬁned by the ISO Guide;
HACCP; and prerequisite programs. Ideally, this standard will make it easier to develop audit checklists to
assess food safety management programs.
ISO EFFECTS. ISO 22000 is not the ﬁrst effort to come up with auditable standards
for food safety management systems.
Because the need for standardization is
evident, several organizations have been

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Richard F. Stier

Including:

Amaranth
Flax
Quinoa

Consulting Food Scientist

Offering Technica l Support in:
* Food Safety/HACCP
* Plant Sanitation
GMP Compliance

* Quality Systems
* Process Evaluation
* Food Microbiology

707- 935-2829

627 Cherry Avenue
Sonoma , CA 95476

e-mail: rickstier4@aol.com

web: www.stratecon-intl.com

For more information, see Page 129

112 / BAKING & SNACK / February 2005

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developing different systems to assess the management approach for certification.
and performance of food safety systems. Such is the case
Food manufacturers around the world will be chalof the National Food Processors Association's Supplier lenged to exceed different standards to gain a competiAudits for Food Excellence in the US, or the Retail tive advantage and stay ahead in the global marketplace.
Consortium's Global Standard for Food in the UK, In addition, other issues such as the regulations of the
among others. These systems are considered bench- Public Health Security and Bioterrorism Preparedness
marks for food safety and clearly represent efforts and Response Act of 2002 (the Bioterrorism Act) in
the US will force industry to optimize their safety and
to develop harmonized auditing protocols.
It is difficult to tell which system will grow quality systems. According to Ms. Platt, compliance
and if someday there will be one single inter- with the Bioterrorism Act's new rule for establishment
nationally recognized standard. According to and maintenance of records (published Dec. 6, 2004, by
Dr. Surak, the use of the ISO standard will like- the Food and Drug Administration), particularly with
ly grow significantly in Europe, but it is hard to respect to maintaining current contact information for
tell what will happen in the United States and the supplier, transporter and customer of a food, will
other countries where ISO standards may not be be a major challenge. Some companies may feel they
as highly regarded.
already meet traceability requirements without having
According to Mary Ann Platt, executive vice-presi- read the ﬁne print. Some small companies may need
dent of RQA, Inc., Darien, IL, the relevance of volun- to create these records and the systems for maintaining
tary food safety certification programs will continue them with resources that are already stretched.
to be driven by customer demand and whether they
Regardless of the type of certiﬁcation, auditing or
require or encourage their supplier base to certify inspection system, the harmonization of standards will
their food safety management programs.
be needed to ensure food safety and fair trade practices.
Conversely, suppliers who have certiﬁed food safety Companies will have to work hard to exceed regulations
management may enjoy a clear competitive advantage if they want to stay ahead of the game.
Ⅲ
while reducing the number and
complexity of customer audits.
Food industry customers will determine whether the new international
standard has incorporated the
necessary parts of relevant national
standards or their own priority requirements to the extent that it is an
effective management tool.
For all industry, it is difficult to
determine if a certification program will reflect the reality within
0 /
a food processing plant. According
to William Pursely, vice-president
of food safety education, American Institute of Baking, Manhattan, KS, this type of system will
only be successful after significant
evolution where inspection and
auditing are combined effectively.
Certification can be done, but it
is not simple because a plant has
to achieve and maintain a certain
HOW I
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level of excellence in three different areas: prerequisite programs,
HACCP and quality systems. It is
f
not possible to certify a plant after
just one visit from an auditor. AIB's
Integrated Quality System Certification Programs use the 3-tier
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For more information, see Page 129

February 2005 / BAKING & SNACK / 113

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Baking & Snack - February 2005

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