ACCREDITATION SCHEME FOR MANAGEMENT SYSTEMS CERTIFICATION BODIES

SA C I SO 2 2 0 0 0 DOCU M EN T N O 1 REQUIREMENTS FOR ISO 22000 AUDITING METHODOLOGY AND CRITERIA FOR AUDITORS

October 2006 The SAC Accreditation Programme is managed by SPRING Singapore All rights reserved

SAC ACCREDITATION SCHEME FOR ISO 22000 CERTIFICATION BODIES REQUIREMENTS FOR ISO 22000 AUDITING METHODOLOGY AND CRITERIA FOR AUDITORS I. 1. Introduction The following are requirements for auditing methodology and criteria for auditors and are to be used with ISO/IEC Guide 62 and the corresponding IAF Guidance. Stage 1 Audit The auditors shall conduct a site tour to understand the processes, products and activities undertaken by the organisation aimed at identifying 1PRPs, 2CCPs and applicable legal requirements associated with these processes, products and activities. The auditors shall review the following: a) b) c) d) e) f) g) h) 4. ISO 22000 Manual including policy , objectives and targets applicable legal requirements and the status of compliance production & monitoring data; process flow charts; site layout plan; CCP and PRC; Qualification of internal auditors; and other procedures and work instructions including recall procedures required by the organisation.

II. 2.

3.

The auditors shall review the process adopted by the organisation for the identification of food safety hazards and the determination of CCPs. HACCP plans shall be examined to ensure that the plan is compatible with level of identification of food safety risks. The auditors shall review the basis, including validation of control measures, for all CCPs, and confirm that monitoring and measurement for these control measures are established. The auditors shall evaluate if the internal audits and management review are being planned and performed, and that the level of implementation of the system substantiates that the organization is ready for Stage 2 audit. The auditors shall review the establishment of PRPs. The auditor shall determine the preparedness for the Stage 2 audit.

5.

6.

7. 8.
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Pre-requisite Programs Critical Control Points

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III. 9.

Stage 2 Audit The auditors shall conduct a thorough assessment to determine that the HACCP plans have been implemented effectively including corrective actions. The auditors shall assess the organisations implementation of its PRPs, including assessment on site. The auditors shall assess the effective implementation of all the food safety procedures including the recall procedure. The auditors shall assess the monitoring system of the CCPs. Surveillance During each certification period, the certification body shall assess in sufficient depth, CCPs targeted for auditing and any new CCPs established by the organisation. The certification body shall audit all CCPs and all sites of the organisation covered by certification at least once during each certification period. Classification of Food Chain Categories The categories of the various food chains are given in Appendix 1. Criteria for Auditors The criteria for certification bodies auditors conducting ISO 22000 audits are given in the Appendix 2.

10. 11. 12. IV. 13.

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V. 15. VI. 16.

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Classification of Food Chain Categories 1) The certification body shall use Table 1 to a) b) c) 2) 3) define the scope of the sector(s) it undertakes;

Appendix 1

assure the technical qualification of its auditors is adequate for that particular scope; and select a suitably qualified audit team.

The examples are not exhaustive but are only an indication of relevant topic. The scope of one specific client organisation can cover more than one category. Table 1 Food Chain Categories

Category codes A B C D E F

Categories Farming 1 (Breeding) Farming 2 (Growing) Processing 1 (Animal perishable product) Processing 2 (Vegetable perishable product) Feed production Processing 3 (Stable product) Catering / Retail Services

Examples of sectors Animals, fish, veterinary, fishing, hunting, trapping Fruits, vegetables, grain, spices, nuts, horticulture products Meat, poultry, eggs, dairy products, fish Fresh fruits, preserved fruits, fresh vegetables, preserved vegetables animal feed, fish feed Long shelf life at ambient temperature; canned products, biscuits, snacks, oil, water, beverages, paste, flour, sugar, salt hotels, restaurants, shops, wholesales Water supply, cleaning, sewage, water disposal, testing, analysis, transport, storage, product development Process equipment, vending machines Additives, vitamins, pesticides, drugs, fertilizer, cleaning agents, biocultures Packaging material

G H

I J K

Equipment manufacturer Bio/chemical manufacturer Packaging material manufacturer

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Criteria for ISO 22000 Auditors

Appendix 2

The summary of the criteria for ISO 22000 Auditors is tabulated below. Criteria Personal Attributes Formal Education Specific Qualifications Auditor Lead Auditor

Demonstrate personal attributes for effective and efficient performance of audits Tertiary education in food-related courses (example: Diploma/degree in food microbiology/ food chemistry/ food science/ food technology) Possess sector specific knowledge corresponding to tertiary education Category Code A B C, D, E, F G,H, I, J, K Specific knowledge animal science crop protection, plant production & horticulture science food microbiology, food processing fundamentals & food chemistry/analysis engineering courses relating to the discipline

Other Qualifications Food Safety Work Experience

Have knowledge of current regulatory requirements and applicable Codes of Practice Minimum of 5 years full time experience in the food chain related industry, including at least 2 years work in QA or food safety functions within food production or manufacturing, retailing, inspection, enforcement or equivalent plus ability to demonstrate competence in specific technical processes used within the industry sector (where applicable). For extension to new category, the auditor has to demonstrate he has the required competence through relevant education and experience.

Auditor Training

Successfully completed training in audit techniques on ISO 19011 and in food safety issues relating to a) food safety management principles and b) relevant FSMS ( eg ISO 22000)

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Criteria Audit Experience

Auditor First qualification Audited a minimum of 4 organisations on FSMS, with a minimum total duration of 20 audit days and under the leadership of a qualified auditor (within the last 3 years) perform at least 4 FSMS audits with a total minimum duration of at least 10 audit days at the end of every 3 year cycle

Lead Auditor Audited a minimum of 5 organisations on FSMS, with a minimum total duration of 10 audit days as a team leader (within the last 3 years)

Maintenance of qualification (once every 3 years)

Perform at least 4 FSMS audits with a total minimum duration of at least 10 audit days at the end of every 3year cycle. At least 2 of these audits shall be as team leader.

Notes (1) The audit team of a certification body has to be led by a Team Leader who is qualified as a team leader for FSMS and meets the above requirements. (2) For audits involving 1 auditor only, the auditor has to be qualified for FSMS and meets the above requirements. (3) Qualification of auditors can be done internally by a certification body or by an external auditor registration body. (4) FSMS = Food Safety Management System

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