Tuning into ISO 22000

ISO 22000:2005, Food safety management systems – Requirements for any organisation in the food chain has just been published (October). This new international standard provides a harmonised framework for the implementation of a hazard analysis system to identify and control food safety hazards within any type of organisation dealing with any type of food product.

Because food safety hazards can enter at any stage or link, food safety is the responsibility of all entities in the food chain. Aside from the traditional links in the food chain, the standard is also applicable to supplier organisations, such as service/utility providers, producers of ingredients, additives, cleaning agents, packaging materials and equipment manufacturers.

EHEDG provides guidance on the hygienic engineering aspects of the manufacture of safe and wholesome food in the supply chain.

For a food manufacturer, sanitary design and hygienic conditions of equipment are integral elements for the safe manufacture of food. Inadequate design and cleaning can cause decreased shelf life; poor equipment performance; increased utility costs and, most significantly, spoiled or harmful product. These were the opening statements of Dr Matilda Freund, Director, Global Microbiology & Food Safety of Kraft Foods Europe and EHEDG President, at the seminar on Hygienic Design – Machines and Processes for Safe Food at Drinktec held in Munich in September.

She went on to describe the manufacturing environment today: New products are on the market that did not exist 10-20 years ago. Furthermore, new equipment technologies have been introduced to manufacture these products and increased automation has been developed to meet speed and labour demands leading to larger volumes of food being processed and prepared.

Outside the food factory, food issues are high on political agendas. Media is becoming more and more international. An error made by one manufacturer may affect similar industries anywhere in the world, thus affecting the reputation of all. On the consumer side, standards are rising and they are demanding fresher and more convenient foods. Incidence of individuals suffering from allergies is increasing – approximately 4% of adults and 8% of children in the EU suffer from food allergies.

All these conditions highlight the fact that any microbiological/physical or chemical contamination will impact a company in the following ways:

Directly:

• Downtime in production schedules
• Laboratory costs
• Costs associated with the destruction of contaminated food

Indirectly:

• Decrease in demand for products
• Loss of shelf space
• Loss of quality image

Proper design and cleaning of equipment can improve food safety and quality, provide a safe work environment for the employees, save money, extend shelf life and prevent issues.

EHEDG has tools, in the form of guidelines and equipment certification, to help meet the requirements of the new standard and enhance the ability of an organisation to demonstrate adequate understanding and control of food safety hazards. These guidelines and tools are part of the prerequisite programs of the ISO 22 000.