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iso 22000 certification Presentation

<br>ISO 22000 enhances food safety by focusing on continuous improvement. Through regular monitoring, audits, corrective actions, and employee training, it identifies and addresses risks, ensuring the food safety management system stays effective. This proactive approach helps organizations adapt to changes, meet regulatory requirements, and maintain high food safety standards.

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iso 22000 certification Presentation

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  1. ISO 22000: ENHANCING FOOD SAFETY THROUGH CONTINUOUS IMPROVEMENT

  2. Table of contents • introduction • The Core Principles of ISO 22000 • Continuous Improvement in ISO 22000 • Key Elements of Continuous Improvement in ISO 22000 • The PDCA Cycle in ISO 22000 • Monitoring and Measuring Food Safety Performance • Corrective and Preventive Actions (CAPA) • Employee Training and Awareness • Management Review & Leadership Commitment • Benefits of Continuous Improvement in ISO 22000 • Challenges in Continuous Improvement • process of iso certification • conclusion

  3. INRODUCTION ISO 22000 certification is an international standard that specifies the requirements for a food safety management system (FSMS). It helps organizations in the food chain (from farm to fork) ensure the safety of food products by identifying, controlling, and minimizing food safety hazards. The standard integrates key elements such as hazard analysis and critical control points (HACCP), risk management, and continuous improvement to ensure food safety at every stage of production, processing, and distribution. ISO 22000 is applicable to any organization involved in the food industry, regardless of its size or complexity.

  4. THE CORE PRINCIPLES OF ISO 22000 • Hazard Analysis and Critical Control Points (HACCP): Identifying and controlling food safety hazards. • Management Commitment: Ensuring top management involvement and leadership. • Continuous Improvement: Ongoing efforts to improve the FSMS. • Risk-Based Thinking: Focus on preventing risks and addressing them proactively. • Documented Information: Ensuring consistent, verifiable practices.

  5. CONTINUOUS IMPROVEMENT IN ISO 22000 Continuous Improvement in ISO 22000 refers to the ongoing effort to enhance the effectiveness of the food safety management system (FSMS) over time. It involves regularly assessing, reviewing, and refining processes, practices, and controls based on feedback, audits, monitoring, and changing conditions. This principle aims to prevent food safety issues before they occur and to ensure that the FSMS adapts to evolving risks, regulations, and customer expectations. By fostering a culture of continual improvement, organizations can ensure the long-term safety and quality of food products.

  6. KEY ELEMENTS OF CONTINUOUS IMPROVEMENT IN ISO 22000 • Plan-Do-Check-Act (PDCA): The cyclical process for ongoing improvement. • Internal Audits:Regular checks to evaluate the effectiveness of FSMS. • Corrective and Preventive Actions: Addressing non-conformities and preventing their recurrence. • Management Review: Regular evaluation of the FSMS by top management. • Employee Engagement: Involving all staff in identifying improvements.

  7. THE PDCA CYCLE IN ISO 22000 • Plan: Establish objectives, processes, and risk-based food safety plans, including hazard analysis and critical control points (HACCP) procedures. • Do: Implement the planned processes and controls, ensuring food safety measures are followed across operations. • Check: Monitor, measure, and evaluate the effectiveness of the processes to identify any non-conformities or areas for improvement. • Act: Take corrective actions based on the evaluation, update processes as needed, and continually refine the system to enhance food safety performance.

  8. MONITORING AND MEASURING FOOD SAFETY PERFORMANCE Monitoring and Measuring Food Safety Performance in ISO 22000 involves systematically tracking and evaluating the effectiveness of the food safety management system (FSMS). This is done through regular monitoring of key processes, critical control points (CCPs), and food safety objectives.

  9. CORRECTIVE AND PREVENTIVE ACTIONS (CAPA) Corrective Actions: These are taken to address the root causes of existing problems or non-conformities in the food safety system. Preventive Actions: These are proactive measures designed to prevent potential problems or non-conformities from occurring in the future.

  10. EMPLOYEE TRAINING AND AWARENESS Training: Employees at all levels must receive proper training on food safety practices, hygiene standards, hazard identification, and the organization's specific food safety procedures. Awareness: Employees need to be made aware of the importance of food safety, the risks involved, and how their actions can impact the safety of food products. Ongoing Education: Regular training updates are required to ensure that staff stays informed about new regulations, technologies, and best practices, as well as to address any gaps identified during monitoring or audits.

  11. MANAGEMENT REVIEW & LEADERSHIP COMMITMENT Management Review involves top management regularly evaluating the FSMS to ensure its adequacy, performance, and alignment with food safety objectives. Leadership Commitment emphasizes the active involvement of senior management in providing the necessary resources, setting food safety priorities, and fostering a culture of food safety throughout the organization.

  12. BENEFITS OF CONTINUOUS IMPROVEMENT IN ISO 22000 • Enhanced food safety and reduced risk of contamination. • Increased customer confidence and satisfaction. • Higher operational efficiency and cost savings. • Better compliance with global food safety regulations. • Improved company reputation and marketability.

  13. CHALLENGES IN CONTINUOUS IMPROVEMENT • Resource constraints (time, personnel, funding). • Resistance to change from staff or management. • Maintaining momentum in continuous improvement efforts. • Ensuring ongoing compliance with evolving food safety regulations.

  14. PROCESS OF ISO CERTIFICATION step 1: Visit the isoregistrar.org website. Step 2: Fill out and submit. Step 3: After submitting, you will be presented with payment options; in order to continue, you must complete the payment. Step 4: Once the payment has been made, upload the required files, which include your GST number, Aadhaar card, PAN card, and purchase or sale invoice. Further details are available on our website. Step 5: A representative will contact you to begin the certification process. Step 6: Your ISO certificate will be emailed to you in three to five business days. NOTE: Apply for iso 9001 certificate- quality management system

  15. CONCLUSION ISO 22000 enhances food safety by focusing on continuous improvement. Through regular monitoring, audits, corrective actions, and employee training, it identifies and addresses risks, ensuring the food safety management system stays effective. This proactive approach helps organizations adapt to changes, meet regulatory requirements, and maintain high food safety standards.

  16. CONTACT US 8678846088 care@isoregistrar.org https://isoregistrar.org/iso-22000-2018-certificate.php

  17. THANKYOU

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