FOOD SAFETY

MSC / ASC

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International standard launched in 2005, the most certified food safety benchmark in the world. It is a management system and as such implies a continuous improvement of food safety and is in line with ISO 9001, the most globally certified Quality Management System standard. 

Due to the fact that the Prerequisites are not sufficiently specified it was not accepted by the GFSI. The new version ISO2200:2018 is already in force although it does not yet exist in Portuguese.

It is distinguished mainly by addressing 3 concepts: PPR (Prerequisite Programs), PPRO (Operational Prerequisite Programs and PCC (Critical Control Ready) Where: 

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PPR -  Prerequisite Programs, que  refer to the basic conditions to guarantee good sanitary conditions. Usually already defined in legislation (eg Reg.852/2004) or in sectoral Codes of Good Practices.

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According to the ISO 22000 standard, PPRs are responsible for controlling factors such as:

Infrastructure

Providers
Employee Hygiene and Health;
Maintenance and calibrations;
pest control;
Training, etc.

PPRO- These are the Operational Prerequisite Programs, being the only standard that refers to them. Basically, it came to clarify that the CCPs must be few so that they can be effectively controlled.   Their function is to eliminate or reduce hazards (whether chemical, physical or biological) contained in the production process to acceptable levels, but which according to a logical criterion defined internally based on issues such as the positioning of the control measure, effectiveness, timely execution, among others, cannot be considered CCP. A differentiating methodology that does not strictly follow the "classic HACCP" and therefore generated a lot of divergence in its use. 

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CCP- Critical Control Points. We can say that the PCC has the same function as the PPRO in the production process (eliminate or reduce hazards to acceptable levels). The difference between them is related to their positioning on the production line, ease of control, existing measures, among other variables. In other words, a PCC can be a PPRO and vice versa, depending on the factory where it is monitored. 

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This standard to be purchased in Portuguese (version 2005 only)  in its original version will have to be purchased at the Instituto Português da Qualidade online store www.ipq.pt  (40€)

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ISO22000 (Download Draft of the Brazilian version (2019) here)

ISO22000:2018 Version EN here

Standard structure query in English here:

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Standard index in PT  (more thing less thing);

Preamble
Introduction
Endorsement Note (Scope)
2 Normative references
3 Terms and definitions
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding stakeholder needs and expectations 
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
5 Leadership
5.1 Leadership and commitment
5.2 Policy
5.2.1 Establishing the food safety policy
5.2.2 Communication of the food safety policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Actions to address risks and opportunities
6.2 Food safety management system objectives and planning to achieve them
6.3 Change planning
7 Support
7.1 Resources
7.1.1 General
7.1.2 People
7.1.3 Infrastructure
7.1.4 Work environment
7.1.5 Externally developed elements of the food safety management system
7.1.6 Control of processes, products or services provided externally
7.2 Competence
7.3 Awareness
7.4 Communication
7.4.1 General
7.4.2 External communication
7.4.3 Internal communication
7.5 Documented information
7.5.1 General
7.5.2 Creating and Updating
7.5.3 Control of documented information
8 Operationalization
8.1 Operational planning and control
8.2 Prerequisite Programs (PRPs)
8.3 Traceability system
8.4 Emergency preparedness and response
8.4.1 General
8.4.2 Handling emergencies and incidents
8.5 Hazard control
8.5.1 Preliminary steps to enable hazard analysis
8.5.2 Hazard Analysis
8.5.3 Validation of control measure(s) and combinations of control measures
8.5.4 Hazard control plan (HACCP/PPRO plan)
8.6 Update of information specifying PPRs and the hazard control plan
8.7 Monitoring and measurement control
8.8 Verification related to PPR and hazard control plan
8.8.1 Verification
8.8.2 Analysis of the results of verification activities
8.9 Control of non-conformities of products and processes
8.9.1 General
8.9.2 Corrections
8.9.3 Corrective Actions
8.9.4 Treatment of potentially unsafe products
8.9.5 Withdrawal / recall
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.1.1 General
9.1.2 Analysis and evaluation
9.2 Internal Audit
9.3 Management review
9.3.1 General
9.3.2 Entries for management review
9.3.3 Outputs for review by management
10 Improvement
10.1 Non-compliance and corrective action
10.2 Continuous improvement
10.3 Updating the food safety management system
Annex A (informative) Cross-references between CODEX HACCP and this document
Annex B (informative) Cross-references between this document and ISO 22000:2005
Bibliography