Baking & Snack - February 2010 - 94

103
and Dutch HACCP. These audit formats have been approved by the Global Food Safety Initiative (GFSI) and
FSCC 22005 (ISO 22000).
Unfortunately, third-party audits are not standardized. In fact, some processors have separate manuals
for different audit firms. More companies, however, are
moving toward ISO 22000. This is an auditable food
safety standard that was issued on Sept. 1, 2005, and it
was reviewed this past September by the technical committee that developed the standard. Processors, especially multinationals, like the discipline of the standard
and have been developing their food safety programs
using this document. What many people do not realize
is that one can use a standard yet not spend the time
and money required for a certification. Among the
firms that are moving toward adoption of ISO 22000
are Cargill and Nestle.
ISO 22000 defines what is expected to ensure the production of safe food. It is up to the company that implements the system to properly define the prerequisite programs and the HACCP plan.
ISO 22000 mandates that organizations "establish,
implement and maintain prerequisite programs (PRPs)

to minimize the potential of introducing hazards into
the processing environment, control potential food hazards and reduce the potential of biological, chemical
and physical hazards being introduced into the food or
beverage. The processor must verify that the PRPs are
effective as part of the food safety management system
and modify them as needed." This kind of discipline is
implied but not mandated in many HACCP programs. It
gives processors the flexibility to develop programs that
directly meet their needs, rather than implement programs to meet the requirements of a more proscriptive
audit like SQF. The key word is effective. ISO 22000 mandates that the systems that are developed, implemented
and maintained be effective.
The ISO standard provides reference material to assist a company in the proper selection, implantation
and documentation of the prerequisite programs. This
strategy was intentional. In addition, ISO and the International Trade Centre published an additional reference that further elaborates on the standard. It allows the
development of a food safety management system that
is customized to the culture and operations of the food
processing company.
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Baking & Snack - February 2010

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