ISO 22000:2005....What Transition Can it Make in your Food Production Facility?

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• ISO 220002005....What Transition Can it Make in
  your Food Production Facility?
• An Experience In Brief.

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• Presented by
• Huda Musa El Sayed
• Wheata Ind. Co. Ltd.
• ( (Araak Group
• Sudan

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Food Industry in Sudan

• Food industry in Sudan has remarkably flourished
  and diversified in the past decade.
• Up until 2010 the food manufacturing industry
  sector constitutes 55 of the manufacturing
  industry in Sudan.

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Regulatory and Statutory BodiesFood Safety
Responsibility

• The following authorities are responsible
• SSMO (Sudanese Standards and Metrology Org.).
• Ministry of Health.

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Food Safety Awareness

• 1st International Food Safety Conference in Sudan
  took place on March 2010 held by SSMO with
  collaboration of FAO.

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Food Industry Food Safety Responsibility and
Efforts

• HACCP system implemented by many food production
  companies (HACCP recommended but not mandatory).
• One company has an ISO 220002005 certified
  (FSMS), implementation started in a no. of
  companies.
• Food safety forums held by the food industry.

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Importance of an Integrated Food Chain Approach
to Control Food Safety Hazards

• Food safety failures in both developed and
  developing countries have intensified interest
  everywhere in systematic prevention at every link
  in the food supply chain.
• Food safety is a joint responsibility of all the
  actors in the food chain and requires their
  combined efforts.
• 
  

Weak links Minimize food safety
Strong links enhance food safety
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ISO 220002005 Standard

• Food safety management systems Requirements for
  any organization in the food chain.
• Harmonizes the requirements for systematically
  managing safety in food supply chains and offers
  a unique solution for good practice on a
  worldwide basis.
• A meaningful system backed by international
  consensus.
• Has the potential to turn the difficult task of
  meeting multiple or even contradictory
  requirements from various different safety and
  quality guidelines into one system.
• Shares common management principles with ISO
  9001.

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ISO 220002005 Specifies the Following Key
Elements to Ensure Food Safety



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Wheat Milling Factory- At a Glance

• Established at 2001.
• Milling capacity 1750 metric tons of wheat per
  day.
• Plays a dynamic role in the achievement of food
  security in Sudan.
• ISO220002005 certified FSMS.

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Benefits of Implementing ISO 220002005

• Benefits can vary depending on the org., its
  type, its situation and management system in
  place before adopting the ISO 220002005 standard
  requirements.

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Perceptible Benefits

• Meeting and complementing statutory and
  regulatory requirements.

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Benefits of Implementing the ISO
220002005Perceptible Benefits Well
established communication channels

• Organized and targeted communication concerning
  food safety with
• Internally with employees that have an impact on
  food safety.
• Externally with
• - Regulatory and statutory bodies.
• Suppliers of raw materials .
• Service providers.
• Inspection companies.
• Customers.

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A Scientific Drive for Food Safety

• Incessant exploitation of sound scientific
  principles.
• Food safety hazards identified and controlled
  according to scientific basis.
• Linking all food production aspects in a
  comprehensive scientific way.
• Utilization of guidelines and standards published
  by the Codex and other international standards.
• Ability to identify the food safety risks
  associated with our activity, to foresee them and
  to effectively contain any emergency that may
  occur.

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Dynamic Control of Food Safety Hazards.

• All food safety hazards of relevancy to the
  process and the product are carefully IDENTIFIED
  and consequently
• CONTROLLED.

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Team work

• Efficient relationship based on openness all
  working towards the same goal
• FOOD SAFETY

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In House Training

• A structured program for training of food
  handlers.
• Personnel hygiene practices (principles) became
  habits for all employees and workers that have an
  impact on food safety.

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Documents illustratingWhat? How ? When? and Who?

• For know how and to guarantee the sustain-ability
  of food safety procedures and consequently the
  FSMS.
• To monitor and measure effectiveness of the FSMS.

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Specificity

• All the work and plans are organized under
  specific internationally used scientific titles
  and terminology.

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Wheat Products Contaminants Analysis

• Although not verified in wheat products before
  implementing the ISO 220002005 standard
  mycotoxins (DON, Ochratoxin A) heavy metals (lead
  and cadmium) and pesticide residues which are
  potential contaminants were always not detected
  at low detection levels.
• Microorganisms (Bacillus cereus and Clostridium
  perfingens) levels were far below the levels
  permitted by local regulations.

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Customer Complaints

• No complaints regarding food safety of wheat
  products were received after implementing the ISO
  220002005.

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Food Safety a Culture in the Organization

• Food safety became an ultimate goal.
• Employees conscientious about food safety.
• Deeper knowledge of all the production process
  (from A to Z).
• Better exchange of knowledge between staff .
• At the employees level more awareness to
  regulatory and statutory requirements.
• Understanding of food safety responsibilities.

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Perceptible Benefits

• Reading back on the importance of different
  technologies.
• Improved over all performance.
• Better planning.
• Control focused on what is necessary and
  conserving resources.
• Enhancement of the traceability systems.

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Self Confidence and Contentment

• Confident about wheat products safety.
• Feeling that the right thing is done.
• Credibility of the companys image.

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Opportunities for Improvement.Continues

• Inputs for improving the adequacy of the food
  safety management system are but not only
• Verification and auditing.
• Validation.
• Management review.
• Communication.

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Infrastructure and Technology A Fundamental
Support

• The infrastructure allowed the production in
  satisfactory sanitary conditions.
• Sites, buildings, product flows and the factory
  layout are logically arranged.
• Technology installed was satisfactory to produce
  safe food.

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Top management commitmentAn Essential Support

• Top management must wholeheartedly understand the
  food safety concept.
• Top management has a major role in the
  successful implementation through its commitment
  to provide necessary resources.

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Obstacles Faced During Start of Implementation

• Lack of knowledge about food safety
• Food safety not distinguished from other quality
  aspects.
• Preliminary knowledge of HACCP system and also
  unfamiliarity.

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Benefit for You as a Supplier

• Your customer want to have confidence that your
  organization is well run, that you are managing
  the food safety hazards associated with your
  products and that you are taking onboard any
  regulatory requirements.
• ISO 220002005 can provide the confidence your
  customers need in order to do business with you
  because you identify and control food safety
  hazards in the right way.

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ISO Standards can be Used in Line with IS0
220002005 Standard

• ISO/TS 220042005, Food safety management systems
  Guidance on the application of ISO 220002005.
• ISO 220052007, Traceability in the feed and food
  chain General principles and guidance for
  system design and development.

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• Food Safety a Non negotiable Human Right Remains
  the Responsibility of all the Operators Along the
  Food Chain
• Are You Doing Your Part?

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• Your Commitment to Food Safety is a
• Moral Commitment

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Thanks for Listening
Wheata Ind. Co. Ltd.(Araak Group), Sudan.