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The importance of leadership in ISO 22000:2018 compliant food safety management systems

Szkiel Agata

Scientific Journal of Gdynia Maritime University

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2023

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nr 126

45--60

EN

One of the main factors determining the effectiveness of food safety management systems (FSMSs) implemented in organizations operating in the food chain is the leadership and commitment of management at every level of the organisation’s structure. The article presents the importance of leadership for maintaining and improving the effectiveness of the system and creating a positive food safety culture. The requirements of ISO 22000:2018 relating to the tasks and responsibilities of managers of FSMSs and the principles of leadership assessment as part of system audits conducted by the certification body are also discussed. The article also proposes criteria and metrics that can be used by managers of organisations with FSMSs to assess their leadership and commitment to maintaining and improving the system.

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Audyt systemu jakości w przemyśle spożywczym

Przystupa K.

Przemysł Spożywczy

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2014

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T. 68, nr 4

36--38

PL

Wieloletnie doświadczenie autora artykułu w analizie wdrażania systemów bezpieczeństwa HACCP wskazuje na stale występujące problemy w rozumieniu normy PN-EN ISO 22000:2006 „Systemy zarządzania bezpieczeństwem żywności - wymagania dla każdej organizacji należącej do łańcucha żywnościowego”, określającej sposób wdrożenia i doskonalenia systemu zarządzania jakością HACCP Główne problemy dotyczą procesu audytowania systemu HACCP, a zwłaszcza sposobu zarządzania programem audytów, przeprowadzania audytu, doboru pracownika wykonującego audyt. W artykule przedstawiono podstawowe zasady audytowania na podstawie praktycznych doświadczeń z zakładów młynarskich, piekarniczych i gastronomicznych.

EN

Many years of author’s experience in analysing implementation of HACCP systems suggest the existence of constant problems in understanding PN-EN ISO 22000:2006 – “Food safety management systems – Requirements for any organization in the food chain”. The main problems concern the process of auditing HACCP system, in particular managing auditing system, conducting audits and selecting appropriate auditors. The article presents basic regulations concerning auditing on the basis of practical experience in mills, bakeries and food production facilities.

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Od HACCP do ISO 22000 - wytyczne do praktycznej transformacji systemu

Dzwolak W.

Problemy Jakości

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2008

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R. 40, nr 5

24-27

EN

Since publication of IS022000 standard in 2005 within food industry there is a great interesting in implementation of a new standard. The main task of the standard is harmonization of requirements for food safety management systems implemented according to different standards, e.g. BRC, IPS and former DS3027. Obligatory implementation of HACCP rules required by EU food safety law caused a situation when the most of food sector companies completed or started implementation of the HACCP rules. Those companies which are going to implement IS022000 standard they must carry out many activities aimed at fulfillment of IS022000 requirements. In the article there are summarized the most important HACCP system areas which must be corrected during transformation into IS022000 system. Scope of the work has to be done depends on reliability of implemented HACCP. However, some fundamental system areas must be taken into account during every HACCP development. These areas include document control, food safety policy, food safety objectives, responsibilities and authorities, acceptable levels of food safety hazards, validation and categorization of control measures (HACCP/OPRP), raw materials specification, emergency preparedness and response, management review, traceability, internal audits, communication, verification, corrections and corrective actions and permanent improvement. Depending on scope and reliability of HACCP system during transformation some new system elements should be set up while the other system areas need little modifications and/or corrections. All these things are discussed in the paper and some guidelines to HACCP system transformation into IS022000 are formulated.