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ISO 22000—first published in 2005—was originally designed to be aligned with quality management standards like [[ISO 9000|ISO 9001]] and the HACCP principles, as adopted by the ''Codex Alimentarius''.<ref name="HolahPric23">{{Citation |last=Holah |first=John |date=2023 |title=Principles of Hygienic Practice in Food Processing and Manufacturing |url=https://linkinghub.elsevier.com/retrieve/pii/B9780128200131000292 |work=Food Safety Management |language=en |publisher=Elsevier |pages=587–613 |doi=10.1016/b978-0-12-820013-1.00029-2 |isbn=978-0-12-820013-1 |accessdate=}}</ref> And while ISO 9001 wasn't exclusively directed at laboratories, over the years laboratories have adopted that standard. With [[ISO/IEC 17025]] having significant alignment with ISO 9001 (while being specifically designed for analytical and calibration laboratories)<ref>{{Cite journal |last=Miguel |first=Anna |last2=Moreira |first2=Renata |last3=Oliveira |first3=André |date=2021 |title=ISO/IEC 17025: HISTORY AND INTRODUCTION OF CONCEPTS |url=http://quimicanova.sbq.org.br/audiencia_pdf.asp?aid2=9279&nomeArquivo=AG2020-0467.pdf |journal=Química Nova |doi=10.21577/0100-4042.20170726}}</ref> and ISO 22000 having alignment with ISO 9001, it's not surprising there is occasional minor confusion between ISO 22000 and ISO/IEC 17025, as well as their impacts on the food and beverage industry. | ISO 22000—first published in 2005—was originally designed to be aligned with quality management standards like [[ISO 9000|ISO 9001]] and the HACCP principles, as adopted by the ''Codex Alimentarius''.<ref name="HolahPric23">{{Citation |last=Holah |first=John |date=2023 |title=Principles of Hygienic Practice in Food Processing and Manufacturing |url=https://linkinghub.elsevier.com/retrieve/pii/B9780128200131000292 |work=Food Safety Management |language=en |publisher=Elsevier |pages=587–613 |doi=10.1016/b978-0-12-820013-1.00029-2 |isbn=978-0-12-820013-1 |accessdate=}}</ref> And while ISO 9001 wasn't exclusively directed at laboratories, over the years laboratories have adopted that standard. With [[ISO/IEC 17025]] having significant alignment with ISO 9001 (while being specifically designed for analytical and calibration laboratories)<ref>{{Cite journal |last=Miguel |first=Anna |last2=Moreira |first2=Renata |last3=Oliveira |first3=André |date=2021 |title=ISO/IEC 17025: HISTORY AND INTRODUCTION OF CONCEPTS |url=http://quimicanova.sbq.org.br/audiencia_pdf.asp?aid2=9279&nomeArquivo=AG2020-0467.pdf |journal=Química Nova |doi=10.21577/0100-4042.20170726}}</ref> and ISO 22000 having alignment with ISO 9001, it's not surprising there is occasional minor confusion between ISO 22000 and ISO/IEC 17025, as well as their impacts on the food and beverage industry. | ||
Though some countries may have legal requirements for food manufacturers to adopt the HACCP principles enshrined in ISO 22000, other countries may not have such requirements, leaving ISO 9001, 17025, and 22000 adoption voluntary. However, the clientele of a given food manufacturer may demand they be accredited to one or more of these standards, or even audited to the requirements of the likes of the Global Food Safety Initiative (GFSI).<ref name="HolahPric23" /> | |||
*https://elsmar.com/elsmarqualityforum/threads/iso-22000-and-accredited-laboratory.25754/ | *https://elsmar.com/elsmarqualityforum/threads/iso-22000-and-accredited-laboratory.25754/ | ||
Revision as of 21:51, 5 December 2023
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[[File:|right|350px]] Title: How can a LIMS assist food and beverage industry compliance with ISO 22000 and ISO/IEC 17025?
Author for citation: Shawn E. Douglas
License for content: Creative Commons Attribution-ShareAlike 4.0 International
Publication date: November 2023
Introduction
Meeting international food safety regulatory challenges
ISO 22000—first published in 2005—was originally designed to be aligned with quality management standards like ISO 9001 and the HACCP principles, as adopted by the Codex Alimentarius.[1] And while ISO 9001 wasn't exclusively directed at laboratories, over the years laboratories have adopted that standard. With ISO/IEC 17025 having significant alignment with ISO 9001 (while being specifically designed for analytical and calibration laboratories)[2] and ISO 22000 having alignment with ISO 9001, it's not surprising there is occasional minor confusion between ISO 22000 and ISO/IEC 17025, as well as their impacts on the food and beverage industry.
Though some countries may have legal requirements for food manufacturers to adopt the HACCP principles enshrined in ISO 22000, other countries may not have such requirements, leaving ISO 9001, 17025, and 22000 adoption voluntary. However, the clientele of a given food manufacturer may demand they be accredited to one or more of these standards, or even audited to the requirements of the likes of the Global Food Safety Initiative (GFSI).[1]
- https://elsmar.com/elsmarqualityforum/threads/iso-22000-and-accredited-laboratory.25754/
- https://books.google.com/books?id=wREGddur_8IC&pg=PA222&dq=%22iso/iec+17025%22+%22HACCP%22&hl=en&newbks=1&newbks_redir=0&sa=X&ved=2ahUKEwiM1rHRgPmCAxWhomoFHRFsAKwQ6AF6BAgKEAI#v=onepage&q=%22iso%2Fiec%2017025%22%20%22HACCP%22&f=false
- https://egyankosh.ac.in/bitstream/123456789/10020/1/Unit%208.pdf
- https://www.ifsqn.com/forum/index.php/topic/30137-the-extent-of-iso-17025-implementation-for-fssc-22000/
- https://www.fssc.com/schemes/fssc-22000/#what-is-22000
A LIMS' role in complying with ISO 22000 and ISO/IEC 17025
- https://assets.thermofisher.com/TFS-Assets/CMD/Reference-Materials/ar-lims-iso-22000-informatics-labmanager0515-en.pdf
- https://assets.thermofisher.com/TFS-Assets/DSD/brochures/ISO17025-food-beverage-lims-ebook.pdf
- https://www.thermofisher.com/blog/connectedlab/lims-the-key-ingredient-for-compliance-in-food-testing/
- https://www.labware.com/blog/labware-supports-food-beverage-regulations
- https://www.labware.com/blog/lims-7-steps-of-haccp
- https://www.specpage.com/food-safety-lims/
- https://www.labnews.co.uk/article/2026538/going_out_on_a_lim_to_improve_food_safety
Conclusion
References
- ↑ 1.0 1.1 Holah, John (2023), "Principles of Hygienic Practice in Food Processing and Manufacturing" (in en), Food Safety Management (Elsevier): 587–613, doi:10.1016/b978-0-12-820013-1.00029-2, ISBN 978-0-12-820013-1, https://linkinghub.elsevier.com/retrieve/pii/B9780128200131000292
- ↑ Miguel, Anna; Moreira, Renata; Oliveira, André (2021). "ISO/IEC 17025: HISTORY AND INTRODUCTION OF CONCEPTS". Química Nova. doi:10.21577/0100-4042.20170726. http://quimicanova.sbq.org.br/audiencia_pdf.asp?aid2=9279&nomeArquivo=AG2020-0467.pdf.
