Chapter 1.1 ISO 22000:500 & FOOD SAFETY MANAGEMENT SYSTEM

Question 1

Assurance that food will not cause harm to
the consumer when it is prepared and/or
eaten according to its intended use.

Answer 1

FOOD SAFETY

Question 2

 Protecting People
 Keeping the Employees and Customers
 Preventing Food Safety Errors

Answer 2

FOOD SAFTEY

Question 3

First food law written

Answer 3

2500 B.C.

Question 4

Pakistan food laws are dated back in?

Answer 4

1876

Question 5

Where and when was the First HACCP system was developed?

Answer 5

Between NASA and Pillsbury in 1971

Question 6

What year when food safety Become a regulatory requirements in EU?

Answer 6

Since 1998

Question 7

A management system designed to enable
organizations to control food safety hazards along the
food chain in order to ensure that food is safe at the
time of consumption

Answer 7

ISO 22000:2005

Question 8

Features;
 First global food safety standard.
 Harmonizes the voluntary international standards.
 Employs proven management system principles.
 Enables a common understanding of what a food
safety management system is.

Answer 8

ISO 22000:2005

Question 9

Features;
 Requires legal compliance checking
 Integrates existing good practice
 Internal and external monitoring

Answer 9

ISO 22000:500

Question 10

 Consideration to effect of the food chain on
organization’s operation
 Identification, application and management of a
system of processes within the organization
 Ongoing control over linkage, combination and
interaction of individual processes within the system
of processes
Food Safety Training Courses on International Standards

Answer 10

Food chain and process approach

Question 11

A desired result is achieved 
more efficiently when 
related resources and 
activities are managed as a 
process

Answer 11

PROCESS APPROACH

Question 12

 All requirements of this International Standard are
generic and are intended to be applicable to all
organisations in the food chain, regardless of type,
size and complexity.
 This includes organizations directly or indirectly
involved in one or more steps of the food chain
 The standard allows small and/or less developed
organization to implement an externally developed
combination of control measures

Answer 12

APPLICATION

Question 13

 Scope of the Food Safety Management System
 Documentation requirements
 More than twenty six types of documents required
by ISO 22000:2005
 Twenty eight mandatory records required by ISO
22000:2005
 Documents needed by the organization to ensure
effective development, implementation and updating
of the FSMS

Answer 13

Section 4 – General Requirements

Question 14

 Mandatory documented procedures specified by 
ISO 22000:2005
– Control of documents
– Control of records
– Corrections
– Corrective actions
– Handling potentially unsafe product
– Withdrawals
– Internal audits

Answer 14

Section 4 – Documentation requirement

Question 15

 Management commitment
 Food Safety Policy
 Food safety management system planning
 Responsibility and authority

Answer 15

Section 5 – Management Responsibility

Question 16

 Food safety team leader
 External communication
– Suppliers and contractors
– Customers/consumers
– Statutory and regulatory authorities
– Other organizations
 Internal communication

Answer 16

Section 5 – Management Responsibility

Question 17

 Emergency preparedness and response
– Documented procedures to manage potential emergency
situations and accidents
 Management Review
– Review input: Food safety related requirements
– Review output

Answer 17

Section 5 – Management Responsibility