S17 - Role and Application of International Standards in Supporting Food Safety Management and Testing

Macleod D
Organizer: Roger Brauninger
Convenors: Albert Chambers and Roger Brauninger

1:30 ISO 22000 – New Standards for Food Safety Management — ALBERT F. CHAMBERS, Monachus Consulting, Ottawa, ON, Canada

2:00 Food Safety Management Systems – Audit and Certification Requirement (ISO 22003) — CHRISTINE BEDILLION, NSF International, Ann Arbor, MI, USA

2:30 Implementing ISO 22000 — MARK CARMODY, RABQSA, International, Inc., Milwaukee, WI, USA

3:00 Break

3:30 ISO 17025 Laboratory Accreditation Implementation
Process — ROGER BRAUNINGER, The American Association for Laboratory Accreditation (A2LA), Frederick, MD, USA

3:45 An FDA Laboratory’s Experience with ISO 17025 Laboratory Accreditation — CATHY BURNS, FDAORA- DHHS, Denver District Laboratory, Denver, CO, USA

4:05 A Commercial Testing Laboratory’s Experience with ISO 17025 Accreditation — MOLLY MILLS, rtech Analytical Laboratories, St. Paul, MN, USA

Abstract
Application of ISO 22000 food safety management along with ISO 17025 laboratory quality control accreditation conformity assessment criteria work in harmony to help maintain food product quality and safety. Together these help to provide to the consumer confidence that the food supply is as safe and secure as possible. ISO 22000:2005 is designed to allow all types of organizations within the food chain to implement food safety management systems. Organizations ranging from feed producers, food manufacturers, transport operators, and subcontractors to retail and food service outlets. Together with related organizations such as producers of ingredients and ancillary materials. ISO 17025:2005 represents a significant advance in the application of HACCP and other food safety management principles. ISO 17025:2005 accreditation in a food-testing laboratory provides third party demonstration of competence and the ability to produce technically valid results. Sharing similar quality system management criteria with that of ISO 9001 and ISO 22000, it extends these standards with additional requirements for the technical management of the product testing process. Requirements include criteria for equipment, environmental conditions, method validation, sampling, handling of test items, measurement traceability, reference standards/reference materials, control of data, and assuring the quality of test results.After a brief introduction there will be three 25 minute presentations covering the new international standards: ISO 22000:2005 Food safety management system requirements and ISO 22003 requirements for audit and certification, followed by three 25 minute presentations covering the structure and impact of ISO 17025:2005 laboratory accreditation in both a governmental and commercial food testing laboratory.