IMS Managing Food Safety IMS Managing Food Safety 10/12/03 14 42 Page i Integrated Management Systems Series The Integrated Management Systems (IMS) series of books provides practical guidance and adv[.]
IMS Managing Food Safety 10/12/03 14:42 Page i IMS: Managing Food Safety IMS Managing Food Safety 10/12/03 14:42 Page ii Integrated Management Systems Series The Integrated Management Systems (IMS) series of books provides practical guidance and advice on integrating the systems operating within an organization The IMS series provides a framework into which additional management systems can be incorporated Each volume is written by an acknowledged expert in the field The series editor is David Smith of IMS Risk Solutions Ltd, who has been involved in writing management system standards since the early 1990s and is himself the author of a number of BSI books on the subject IMS: The Framework IMS: Implementing and Operating IMS: Customer Satisfaction IMS: Creating a Manual IMS: Information Security IMS: Managing Food Safety IMS: Risk Management for Good Governance IMS: The Excellence Model IMS: Audit and Review IMS: Human Resources IMS Managing Food Safety 10/12/03 14:42 Page iii Integrated Management Systems Series IMS: Managing Food Safety Helen Hinch IMS Managing Food Safety 10/12/03 14:42 Page iv IMS: Managing Food Safety First published 2003 © Helen Hinch, 2003 ISBN 580 42285 BSI reference: BIP 2016 The right of Helen Hinch to be identified as the author of this work has been asserted in accordance with the Copyright, Designs and Patents Act 1988 A catalogue record for this book is available from the British Library Copyright subsists in all BSI publications Except as permitted under the Copyright, Designs and Patents Act 1988 no extract may be reproduced, stored in a retrieval system or transmitted in any form or by any means – electronic, photocopying, recording or otherwise – without prior written permission from BSI If permission is granted, the terms may include royalty payments or a licensing agreement Details and advice can be obtained from the Copyright Manager, British Standards Institution, 389 Chiswick High Road, London W4 4AL Great care has been taken to ensure accuracy in the compilation and preparation of this publication However, since it is intended as a guide and not a definitive statement, the authors and BSI cannot in any circumstances accept responsibility for the results of any action taken on the basis of the information contained in the publication nor for any errors or omissions This does not affect your statutory rights Typeset by Monolith – www.monolith.uk.com Printed by PIMS Digital IMS Managing Food Safety 10/12/03 14:42 Page v Contents Introduction About this book The principles of an integrated management system The basic IMS framework 1 Managing food safety The global food market Food safety, suitability and quality 5 The application of HACCP The modern HACCP system Guidelines for the application of the HACCP system (H.i – H.vii) The first five tasks in the application of the HACCP system (H1 – H5) The seven principles in the application of the HACCP system (H6 – H12) Support systems for the HACCP system (H13 – H14) 11 11 13 Food risk Risk and risk analysis in the food industry Risk management 21 21 26 Combining HACCP and ISO 9001:2000 30 ISO 15161:2001 30 The quality management system (ISO 9001:2000, clause 4) 32 Management responsibility (ISO 9001:2000, clause 5) 35 Resource management (ISO 9001:2000, clause 6) 36 Product realization (ISO 9001:2000, clause 7) 37 Measurement analysis and improvement (ISO 9001:2000, clause 8) 38 v 14 16 19 IMS Managing Food Safety 10/12/03 14:42 Page vi IMS: Managing Food Safety Food safety and quality in an IMS Introduction to the IMS IMS section 0, the basis of the system IMS section 1, policy IMS section 2, planning IMS section 3, implementation and operation IMS section 4, performance assessment IMS section 5, improvement IMS section 6, management review 40 40 40 41 41 43 47 48 49 Implementing the system Introduction IMS – The management system IMS – Policy and principles IMS – Planning IMS – Implementation and operation IMS – Performance assessment IMS – Improvement IMS – Management review 50 50 51 52 56 75 81 83 84 A note on ISO/CD 22000 86 Continual improvement 87 Appendix IMS framework 91 Appendix Process mapping 99 Appendix Glossary of food safety/quality terms 102 Appendix A note on risk 106 References 108 vi IMS Managing Food Safety 10/12/03 14:42 Page 1 Introduction About this book This book is about product control in the food industry and the characteristics which cause its management to differ from product control in other industries The food industry is unique in that it distinguishes between product safety and product quality Product safety is the control of adverse health effects that may be transmitted to the consumer via food Due to the overriding importance of such product safety, systems have been devised for its exclusive control Product quality refers to the parameters in food that affect its acceptability which are not included in the definition of food safety This book does not assume that an IMS (integrated management system) is already in place, or even that such a system is planned for implementation in your organization Neither does it assume that a formal quality management system is in place, such as ISO 9001 or any other formal management system dealing with, for example, environment or occupational health and safety This book will demonstrate the advantages in managing food safety systems as part of an IMS, no matter which food safety systems are deemed necessary in your organization This guidance is not mandatory, and is given for use in the installation of a food safety system to stand alone if so desired Because the IMS is based on a framework that is relevant to all applications, this book starts off with a brief outline of the principles of an IMS and its principal features This enables subsequent chapters to be seen in the context of the overall system covering all activities of the organization This is followed by a description of food safety control and the hazard analysis and critical control point (HACCP) system and how these relate to food quality and quality management systems The significance of other management systems is then discussed in relation to their inclusion in the integrated system IMS Managing Food Safety 10/12/03 14:42 Page IMS: Managing Food Safety The principles of an integrated management system It is not the purpose of this book to describe how to install an IMS – that is described in other books in this series – but it is appropriate to give an outline of the thinking behind the development of an IMS and its implementation Virtually all management systems standards have certain elements in common Whilst their subjects may be diverse – quality, the environment and so on – they all demand statements of policy, documentation, planning, operational control etc If each standard is treated separately this can lead to much duplication of effort and even conflict in areas of overlap Recognizing the common elements as part of an integrated system can avoid duplication, as well as providing a ready made framework into which additional management systems can be incorporated as the need arises It also serves to underline the fact that all management systems have a common purpose in promoting the business of the organization The most efficient strategy for managing systems in any organization is through an integrated management approach The concept of an integrated management system for use in industry has been described in the first book of this series, IMS: The framework and its operation in the second book, IMS: Implementing and operating The integrated management system is designed around a common core of management standards, which may be added to or adjusted to meet the requirements of each individual organization In the food industry, the essential core standards cover the management of product safety and product quality, the environment, and occupational health and safety (see figure 1.1) Figure 1.1 Core elements of an IMS for the food industry Common Product Product safety quality Common Common + Environment + Occupational health and safety