ISO 22000:2005: Control Measure

ISO 22000:2005: Control Measure إجراءات السيطرة

*Clause 8.2 Validation of control measure combination's.

* Annex C (informative) Codex references providing examples of control measures,

Including prerequisite programmes and guidance for their selection and use.

* Introduction: - Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements (e.g. with regard to the feasibility and need for these requirements and their impact on the end product).

* Introduction: - Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures.

* This International Standard allows an organization (such as a small and/or less developed organization) to implement an externally developed combination of control measures.

* Definition 3.7 control measure: (Food Safety) Action or activity that can be used to prevent or eliminate a food safety hazard (3.3-Food Safety Hazard: biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect) or reduce it to an acceptable level.

* Definition 3.12 Monitoring: conducting a planned sequence of observations or measurements to assess whether control measures (3.7) are operating as intended

* Definition 3.15 Validation: (Food Safety) Obtaining Evidence That the Control Measures (3.7) managed by the HACCP plan & by the operations PRPs (3.9) are capable of being effective.

*Definition 3.9: PRPs: operational prerequisite programme PRP (3.8) identified by the hazard analysis as essential in order to control the likelihood of introducing food

Safety hazards (3.3) to and/or the contamination or proliferation of food safety hazards in the product(s) or in the processing environment

• Internal Communication 5.6.2 .i: knowledge regarding food safety hazards and control measures;
• 7.3.5 Flow diagrams, process steps and control measures
• 7.3.5.2 Description of process steps and control measures
• The existing control measures, process parameters and/or the rigorousness with which they are applied, or procedures that may influence food safety, shall be described to the extent needed to conduct the hazard analysis (see 7.4).
• External requirements (e.g. from regulatory authorities or customers) that may impact the choice and the rigorousness of the control measures shall also be described.
• 7.4.1 General: The food safety team shall conduct a hazard analysis to determine which hazards need to be controlled, the degree of control required to ensure food safety, and which combination of control measures is required.
• 7.4.4 Selection and assessment of control measures: Based on the hazard assessment of 7.4.3, an appropriate combination of control measures shall be selected which is capable of preventing, eliminating or reducing these food safety hazards to defined acceptable levels. In this selection, each of the control measures as described in 7.3.5.2 shall be reviewed with respect to its effectiveness against the identified food safety hazards. The control measures selected shall be categorized as to whether they need to be managed through operational PRP(s) or by the HACCP plan.
• 7.4.4.c : its place within the system relative to other control measures;
• 7.4.4. d. : the likelihood of failure in the functioning of a control measure or significant processing variability;
• 7.4.4. f :whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s);
• 7.4.4.g: Control measures categorized as belonging to the HACCP plan shall be implemented in accordance with 7.6. Other control measures shall be implemented as operational PRPs according to 7.5.
• 7.5. Establishing the operational prerequisite programmes (PRPs)

b: control measure(s) (see 7.4.4);

• 7.6.1 HACCP plan

b) Control measure(s) (see 7.4.4)

• 7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP

e) Control measures (see 7.3.5.2).

• 7.10.3.2 Evaluation for release

b) evidence shows that the combined effect of the control measures for that particular product complies with the performance intended (i.e. identified acceptable levels as identified in accordance with 7.4.2);

• 8: Validation, verification and improvement of the food safety management system 8.1 General: The food safety team shall plan and implement the processes needed to validate control measures and/or control measure combinations, and to verify and improve the food safety management system.
• 8.2 Validation of control measure combinations : Prior to implementation of control measures to be included in operational PRP(s) and the HACCP plan and after any change therein (see 8.5.2), the organization shall validate (see 3.15) that a) the selected control measures are capable of achieving the intended control of the food safety hazard(s) for which they are designated, and b) the control measures are effective and capable of, in combination, ensuring control of the identified food safety hazard(s) to obtain end products that meet the defined acceptable levels. If the result of the validation shows that one or both of the above elements cannot be confirmed, the control measure and/or combinations thereof shall be modified and re-assessed (see 7.4.4). Modifications may include changes in control measures (i.e. process parameters, rigorousness and/or their combination) and/or change(s) in the raw materials, manufacturing technologies, end product characteristics, methods of distribution and/or intended use of the end product.
• 8.5.1 Continual improvement: Top management shall ensure that the organization continually improves the effectiveness of the food safety management system through the use of communication (see 5.6), management review (see 5.8), internal audit (see 8.4.1), evaluation of individual verification results (see 8.4.2), analysis of results of verification activities (see 8.4.3), validation of control measure combination's (see 8.2), corrective actions (see 7.10.2) and food safety management system updating (see 8.5.2).