ISO 22000 (HACCP)

ISO 22000 (HACCP)

International Organization for Standardization Dealing with Food Safety
  • SE Document has provided the means to streamline our document control, through excellent drilldown options for searching and registering documents, a systematic workflow
    tool for sending pending tasks to system users, as well as really cutting down on the need for printed copies.
    Ângela Fischer    		      
    CTA-Continental
  • SoftExpert Solution has streamlined data sharing for our quality system and has contributed to reducing impacts on the environment through doing away with the need for storing piles of original and obsolete paper documents for auditing purposes.
    Solange Amaral – Human Resource Analyst    		      
    Carrier
  • Online access to wherever we offer services ensures us speedy responses, through reliable and updated information, which, in turn, facilitates decision making and customer satisfaction.
    José Andrade – Opetrec Manager    		      
    Opetrec
  • SE Document manages ISO standardization documentation to facilitate compliance, as well as all other document types. The workflow system provides great distribution copy control, approval, revision, printed copies, and document retrieval search capabilities. Currently, there are over 1,100 users and 3,500 registered documents.
    Carla Regina Schmitt    		      
    Universal Leaf Tabacos
  • The implementation of SE Action streamlined our continuous improvement process for managing actions, especially through the workflow functionality. This facilitates the verification of occurrence causes and drafting correction actions.
    Gustavo Martins – Quality Department Assistant    		      
    Coca-Cola
  • We have achieved improved dependability as well as standardization in our processes to assure measurement consistency and the required monitoring to verify conformity in our products. This adds enhanced safety and quality to our customers.
    Helton Calaça – SPC Technical Support    		      
    Mitsubishi Motors
  • SE Document completely meets our document control requirements, facilitates retrieval, and manages the entire document revision process.
    Janaina Salatti – Quality Supervisor    		      
    Group Roullier
  • Our productivity and reliability increased greatly. The software helped us to meet the ISO/TS 16949 standard requirements, providing security in the daily routine of the Engineering area and auditing, while easily proving full compliance with the standard and customer requirements.
    Jeferson R. F. dos Santos – MENFUND Unit Manager    		      
    Menegotti
  • The SE Project was implemented quickly and the time required for the adoption of the solution by the users was quite natural, considering that the pharmaceutical segment is legally required to work with reliable and secure records that guarantee the quality of products and do not represent risks to the population.
    Randel Moreira – IT Manager    		      
    Laboratório Globo
  • The SoftExpert facilitates and speeds up activities, and the system was considered highly suitable for the renewal of ISO/TS 16949 and ISO 14001.
    Cristina Pereira – Gerente adjunta de Informática    		      
    Coindu

  • Organizations that produce, manufacture, handle or supply food recognize the increasing customer demands for them to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.

    ISO 9001 on quality management does not deal specifically with food safety, ISO 22000, on the other hand, specifies requirements for a food safety management system in the food chain in which an organization must demonstrate its ability to control food safety hazards in order to consistently provide safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations. The standard further aims to enhance customer satisfaction through the effective control of food safety hazards, including processes for updating the system.

    Organizations that produce, manufacture, handle or supply food recognize the increasing customer demands for them to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.

    ISO 9001 on quality management does not deal specifically with food safety, ISO 22000, on the other hand, specifies requirements for a food safety management system in the food chain in which an organization must demonstrate its ability to control food safety hazards in order to consistently provide safe end products that meet both the requirements agreed with the customer and those of applicable food safety regulations. The standard further aims to enhance customer satisfaction through the effective control of food safety hazards, including processes for updating the system.

    It is important to highlight that ISO 22000 may apply to all types of organizations within the food chain, including producers of pesticides, fertilizers, and veterinary drugs, the production of ingredients and additives, transport and storage operators, producers of equipment, producers of cleaning agents, producers of packaging materials, service providers and all others that supply food chains.

    The standard combines generally recognized key elements to ensure food safety along the entire food chain, including:

    • Interactive communication.
    • System management.
    • Hazard control:
      • Prerequisite programs.
      • HACCP plan.

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Benefits

The benefits for organizations implementing ISO 22000 include the following:

  • Organized and targeted communication among trade partners.
  • Resource optimization (internally and along the food chain).
  • Improved documentation.
  • Better planning, reduced post-process verification.
  • More efficient and dynamic food safety hazard control.
  • All control measures subjected to hazard analysis.
  • Systematic management of prerequisite programs.
  • Widely applicable because it is focused on end results.
  • Valid basis for decision making.
  • Increased due diligence.
  • Control focused on what is necessary.
  • Saves resources by reducing overlapping system audits.

 

The Challenge

The problems and challenges associated with the ISO 22000 are directly associated with its main principles and are listed below:

  • Uses a systems and a process approach to define a food safety management system.
  • Clarifies the management’s responsibility to manage the food safety management system.
  • Develops a quality policy with measurable objectives.
  • Ensures management review of the food safety management system.
  • Increases the responsibility of the food safety team leader.
  • Increases the requirements for internal and external communication of food safety issues.
  • Clarifies prerequisite programs.
  • Develops a system to manage prerequisite programs.
  • Clarifies documentation requirements.
  • Separates verification activities from validation activities.
  • Allows for the development of a food safety management system without a CCP.

SoftExpert Excellence Suite offers tools for the complete implementation and maintenance of the food safety management system, HACCP and prerequisite programs (PRPs) in compliance with the ISO 22000 International Standard. All of this in a collaborative and integrated environment that guarantees the standardized and correct use of information to ensure excellence in food safety management.

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Each SoftExpert component addresses key compliance issues as shown below:

Module Requirements of ISO 22000
SE Action Plan
SE Action Plan
  • Helps organizations effectively coordinate and manage the entire workflow by maintaining team communication and improving collaboration through the centralized control of action plan and task planning, execution and monitoring, including o corrective, preventive or predictive actions.
SE Audit
SE Audit
  • Programs audits, taking into consideration the scope, status and importance of the processes and/or areas to be audited.
  • Defines criteria, methods, responsibilities and requirements to be audited.
SE Competence
SE Competence
  • Determines necessary competence for the personnel performing work affecting conformity with product requirements.
  • Evaluate the effectiveness of the actions taken
  • Helps on making users aware of the relevance and importance of their activities and how they help achieve the objectives established by the organization.
  • Maintains the appropriate records of education, skills and experience.
SE Document
SE Document
  • Guarantees a constant record of all HACCP Plans, procedures and food safety systems.
  • Allows for record retention, based on regulatory requirements.
  • Automates forwarding, revision and approval, among other activities, boosting the team’s efficiency.
  • Guarantees that only the latest version of the document is used, avoiding the use of obsolete documents.
SE PDM
SE PDM
  • Maintains the full description of the product and its distribution.
  • Tracks and manages all changes to product-related data (composition, formula, etc.).
  • Stores the information concerning the intended product use.
  • Supports unlimited product types, product attributes and specifications, categories and sub-categories, product relationships and more.
SE Process
SE Process
  • Provides  the development of the flow diagram.
  • Creates a flow diagram showing the locations were material is added and the associated machinery is used.
  • Tracks and manages all changes to the flow diagram.
  • Guarantees verifying of the flow diagram by the defined approval team.
  • Guarantees traceability.
SE Project
SE Project
  • Guarantees that the projects set to undergo hazard evaluation are defined, planned and documented.
  • Operationalizes the treatments applied to risks.
  • Guarantees the distribution and execution of activities, managing the effort and deadline for the same.
  • Guarantees that the history of each project is always available.
  • Allows for the evaluation of the implemented project and full communication with stakeholders.
SE Risk
SE Risk
  • Facilitates the identification of product and ingredient risks.
  • Facilitates hazard analyses based on different risk evaluation methods.
  • Automates the application of risk evaluations.
  • Helps users define prerequisite programs.
  • Facilitates the identification and evaluation of risk-related control measures.
  • Identifies and monitors Critical Control Points (CCPs).
  • Facilitates the determination of CCPs through the use of flexible decision trees.
  • Ensures the continuous monitoring and revision of the hazard management process.
  • Determines the residual evaluation risk, identifying the treatment options and their application.
  • Guarantees communication with and easy access to evaluations.
SE SPC
SE SPC
  • Sets critical limits for each CCP, considering product and process characteristics.
  • Guarantees all record-keeping related to CCP monitoring.
  • Allows for the use of real-time data to monitor, predict and make online adjustments for production quality and consistency.
  • Provides mechanisms for implementing process production changes.
SE Supply
SE Supply
  • Maintains the list of every ingredient or chemical that may be present in the product.
  • Provides warehouse levels with transport control (entries and exits).
  • Controls of orders and received items.
SE Training
SE Training
  • Provides corrective actions face critical limit deviation.
  • Guarantees that non-conformities are found and their causes corrected.
  • Provides ways of evaluating the effectiveness of corrective action.
  • Maintains an event history to assist with the revision of the risk plan.

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