ISO 22002 Certification for Establishing Food Safety Prerequisite Programs (PRPs)
What is ISO 22002 Certification?
The ISO 22002 Certification is concerned with the Prerequisite Programmes (PRPs) that facilitate a successful Food Safety Management System (FSMS). Whereas ISO 22000 determines what an FSMS must to accomplish, ISO 22002 determines how an organization ought to provide the basic hygiene and working environments to manage food safety hazards.
The ISO 22002 family (which includes ISO 22002-1 to ISO 22002-6) includes more specific technical requirements in various sectors of food supply chain – food manufacturing, catering, packaging, farming and animal feed production.
The attainment of ISO 22002 Certification assists organizations in proving that they have well-established preventative systems that ensure a hygienic work environment and safe food processing to implement the hazard-based controls that are identified in ISO 22000.
In order to overcome these fears, the ISO came up with ISO 22002 Certification. This ISO 22002 Certification standard gives specifications of prerequisite programs (PRPs) to support a robust Food Safety Management System (FSMS).
This article would describe what ISO 22002 Certification is, how to be certified, its objective and purpose, its impact on the environment, and why ISO 22002:2013 Certification can provide a competitive advantage to food businesses.
What Are Prerequisite Programmes (PRPs)?
Prerequisite Programmes are these minimum environmental and operational standard conditions that ensure food hygiene is maintained throughout the supply chain.
They are the basis upon which the HACCP plan and FSMS is made.
PRPs manage the overall conditions that minimize the risk of contamination instead of paying attention to critical points.
Typical PRPs include:
Building and design of facilities and premises.
Maintaining equipment and design.
Pest control management
Waste handling and disposal
Management of water, energy quality and air.
Hygiene and training of personnel.
Product recall procedures
Material control and supplier control.
All these programs give rise to the preventive atmosphere to process and handle safe food.
Structure of the ISO 22002 Series
The ISO 22002 family of standards addresses the various fields in separate parts:
ISO 22002-1: Food Manufacturing
ISO 22002-2: Caterin
ISO 22002-3: Farming
ISO 22002-4: Food Packaging Manufacturing
ISO 22002-5: Transport and Storage
ISO 22002-6: Feeds and Animal Food Production
In every section, there are exact requirements concerning the operations and the hazards common to that segment of the food supply chain.
Why ISO 22002 Certification Is Important?
Adoption of the ISO 22002 assists organizations in bridging the gap existing between the hygiene practices and formal food safety system such as the ISO 22000.
It will make sure that the environmental and operational factors are not left out of control prior to the hazard analysis and risk management process.Key Importance:
- Lays a formidable background on ISO 22000 and HACCP systems.
- Complies with the international food hygiene and safety standards.
- Improves the consumer trust by demonstrating apparent adherence to food safety
- Eliminates the dangers of contamination at the initial stages of operation.
- Time-outs ISO 22002 compliance on schemes that are being supported by GFSI schemes (such as FSSC 22000).
Advantages of ISO 22002 Certification
- Better Hygiene and Sanitation: Cleaning, pest management and maintenance activities are organized, minimizing the risks of contamination.
- Regulatory Conformance: Conforms to world and national food safety laws.
- Operational Consistency: Consistency of sanitation and process controls in all the sites.
- Customer Confidence: Shows customer corrective behavior instead of reactive corrective behavior.
- Incorporation : FSMS ISO 22000 and FSSC 22000 support frameworks.
- Market Access: Global brand recognition, which facilitates the penetration of the export and retail supply chain that requires food safety certification.
Who is Eligible to ISO 22002 Certification?
Any company in the food supply chain that receives, processes, packages, stores or transfers food or related materials may seek ISO 22002 Certification which includes:
- Manufacturers of food and beverage.
- Hotel and restaurant services.
- Producers of packaging materials.
- Cold storage and food logistics companies.
- The animal feed producers and farms.
- Retailers and distributors that deal with food handling.
Guidelines to attain ISO 22002 Certification
- Know the Applicable ISO 22002 Part: Verify the part (e.g. ISO 22002-1, 22002-4) that is relevant to your operations.
- Gap Analysis: Compare the current practices on hygiene and safety practices with the ISO 22002.
- Establish PRPs: Develop and write procedures that deal with hygiene, maintenance, waste, pest and personnel control.
- Train Employees: Train employees on hygiene practices, cleaning and checking.
- Implement and Monitor: All PRPs should be put in operation and effectiveness monitored.
- Internal Audit: If there is not compliance available, check the improvements and ameliorate the performance before checking the other side.
- Select Certification Body: Select an ISO certification body which is accredited.
- Certification Audit: Go through Stage 1 (documentation) and Stage 2 (on-site implementation) audits.
- Get Certification: When passed by audit, the ISO 22002 Certificate is issued.
Interrogation with the ISO 22000 and FSSC 22000
- The ISO 22000 gives the requirements of what needs to be realized in regard to food safety.
- The ISO 22002 specifies the manner in which the necessary hygienic environment should be developed.
- They constitute an entire FSMS framework that is commonly known as FSSC 22000 as it guarantees compliance of the management system as well as operational safety control.
Why Select GetISOCertificate to Certify to ISO 22002?
GetISOCertificate offers full assistance to the organization that is interested in implementing and certifying the ISO 22002 Requirement Programmes effectively.
Our professionals will take you through the steps to step process that is, from initial evaluation to final certification that all the hygiene, maintenance and food safety standards have satisfied international standards.
We Offer:
Documentation support and implementation support
Preparation of internal audit and compliance training.
Economical and clear certification advice.
Professional auditors that are masters of the food industries.
Your organization will also have a reliable partner in GetISOCertificate that is dedicated to a safe, compliant and efficient food operation in line with the ISO 22002 and ISO 22000 standards.
ISO 22000 Certification
The ISO 22000 Certification provides the effective Food Safety Management Systems within the food supply chain. It assists organizations to detect hazards, observe hygienic levels and safe production of food. Implementing ISO 22000, companies gain the confidence of the consumers and meet the requirements of the food safety. This certification shows the dedication towards the provision of quality and safe food products.
Frequently Asked Questions (FAQs)
1. How does the ISO 22000 relate to ISO 22002?
The standards of food safety management system is established in ISO 22000, and operational hygiene and environment standards to support the management system are established in ISO 22002.
2. Does the ISO 22000 certification need the ISO 22002?
No but recommended strongly. Most of the certification plans such as the FSSC 22000 use ISO 22002 as a precursor.
3. How long does it take to get ISO 22002 Certification?
Depending on organizational size and readiness, the process typically takes 3 to 6 months from implementation to certification.
4. Can small food businesses get ISO 22002 certified?
Yes. The standard is flexible and can be implemented in any organization regardless of its size whether small bakery or large food processors.
5. What are the primary areas of the focus of ISO 22002 audits?
Hygiene conditions, infrastructure, cleaning and maintenance programs, pest control, personnel hygiene and efficiency of implemented PRPs are major points evaluated by auditors.
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