Cheese Manufacturing Operation

ISO 22005:2007 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.

It is intended to be flexible enough to allow feed organizations and food organizations to achieve identified objectives.

The traceability system is a technical tool to assist an organization to conform with its defined objectives, and is applicable when necessary to determine the history or location of a product or its relevant components.

ISO 8086|IDF 121:2004 gives general guidelines for inspection and sampling procedures to be used to check the effectiveness of cleaning and disinfection methods used in dairy plants and receiving stations, including milk-collection tankers.

It deals with visual inspection, sampling from plant surfaces (product line, bottle washing equipment, containers, etc.), re-usable product containers, air, sampling of water and aqueous solutions other than those added to the product, and sampling of raw materials and products.

ISO 8086|IDF 121:2004 does not cover equipment normally installed in farms (e.g. milking machinery or refrigerated bulk milk tanks), nor does it deal with the equally important areas of health and hygiene of personnel, factory environment, internal arrangement of the factory, methods of cleaning, packaging materials brought in new from outside (paper, cardboard, plastic, new bottles, etc.), food ingredients and additives, selection of number of units and treatment of the sample in the laboratory.

ISO 45001:2018 specifies requirements for an occupational health and safety (OH&S) management system, and gives guidance for its use, to enable organizations to provide safe and healthy workplaces by preventing work-related injury and ill health, as well as by proactively improving its OH&S performance.

ISO 45001:2018 is applicable to any organization that wishes to establish, implement and maintain an OH&S management system to improve occupational health and safety, eliminate hazards and minimize OH&S risks (including system deficiencies), take advantage of OH&S opportunities, and address OH&S management system nonconformities associated with its activities.

ISO 45001:2018 helps an organization to achieve the intended outcomes of its OH&S management system. Consistent with the organization's OH&S policy, the intended outcomes of an OH&S management system include:

a) continual improvement of OH&S performance;

b) fulfilment of legal requirements and other requirements;

c) achievement of OH&S objectives.

ISO 45001:2018 is applicable to any organization regardless of its size, type and activities. It is applicable to the OH&S risks under the organization's control, taking into account factors such as the context in which the organization operates and the needs and expectations of its workers and other interested parties.

ISO 45001:2018 does not state specific criteria for OH&S performance, nor is it prescriptive about the design of an OH&S management system.

ISO 45001:2018 enables an organization, through its OH&S management system, to integrate other aspects of health and safety, such as worker wellness/wellbeing.

ISO 45001:2018 does not address issues such as product safety, property damage or environmental impacts, beyond the risks to workers and other relevant interested parties.

ISO 45001:2018 can be used in whole or in part to systematically improve occupational health and safety management.

This document specifies requirements for a food safety management system (FSMS) to enable an organization that is directly or indirectly involved in the food chain:

a) to plan, implement, operate, maintain and update a FSMS providing products and services that are safe, in accordance with their intended use;

b) to demonstrate compliance with applicable statutory and regulatory food safety requirements;

c) to evaluate and assess mutually agreed customer food safety requirements and to demonstrate conformity with them;

d) to effectively communicate food safety issues to interested parties within the food chain;

e) to ensure that the organization conforms to its stated food safety policy;

f) to demonstrate conformity to relevant interested parties;

g) to seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.

All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.

This document allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally-developed elements in their FSMS.

Internal and/or external resources can be used to meet the requirements of this document.

ISO 9000:2015 describes the fundamental concepts and principles of quality management which are universally applicable to the following:

• organizations seeking sustained success through the implementation of a quality management system;
• customers seeking confidence in an organization's ability to consistently provide products and services conforming to their requirements;
• organizations seeking confidence in their supply chain that their product and service requirements will be met;
• organizations and interested parties seeking to improve communication through a common understanding of the vocabulary used in quality management;
• organizations performing conformity assessments against the requirements of ISO 9001;
• providers of training, assessment or advice in quality management;
• developers of related standards.

ISO 9000:2015 specifies the terms and definitions that apply to all quality management and quality management system standards developed by ISO/TC 176.

This document specifies the common requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) throughout the food, feed and packaging supply chain to assist in controlling food safety hazards with a food safety management system (FSMS).

This document is applicable to all organizations, regardless of size or complexity, that are involved in activities across the food, feed and packaging supply chain and that wish to implement PRPs (see Figure 1).

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in transport and storage in the food chain, including cross-docking and transshipment activities.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to live animals except when intended for direct consumption (e.g. molluscs, crustaceans and live fish).

This document does not apply to other parts of the food supply chain or in isolation.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in food manufacturing.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to other parts of the food supply chain.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

ISO 9001:2015 specifies requirements for a quality management system when an organization:

a) needs to demonstrate its ability to consistently provide products and services that meet customer and applicable statutory and regulatory requirements, and

b) aims to enhance customer satisfaction through the effective application of the system, including processes for improvement of the system and the assurance of conformity to customer and applicable statutory and regulatory requirements.

All the requirements of ISO 9001:2015 are generic and are intended to be applicable to any organization, regardless of its type or size, or the products and services it provides.

This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control food safety hazards in the manufacture of food and feed packaging.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to other parts of the food supply chain.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

ISO 14001:2015 specifies the requirements for an environmental management system that an organization can use to enhance its environmental performance. ISO 14001:2015 is intended for use by an organization seeking to manage its environmental responsibilities in a systematic manner that contributes to the environmental pillar of sustainability.

ISO 14001:2015 helps an organization achieve the intended outcomes of its environmental management system, which provide value for the environment, the organization itself and interested parties. Consistent with the organization's environmental policy, the intended outcomes of an environmental management system include:

· enhancement of environmental performance;

· fulfilment of compliance obligations;

· achievement of environmental objectives.

ISO 14001:2015 is applicable to any organization, regardless of size, type and nature, and applies to the environmental aspects of its activities, products and services that the organization determines it can either control or influence considering a life cycle perspective.

This document is supplemental to ISO/IEC 17065. It specifies the rules applicable for the audit of a food safety system (FSS) and certification of products, processes and services complying with requirements of a certification scheme that is based on the internationally accepted principles of food safety (e.g. CODEX General Principles of Food Hygiene^[8]) and includes management system elements.

This document does not apply to certifications that are solely based on product testing (e.g.

ISO 13302:2003 describes methods for assessing the changes caused by packaging to the sensory attributes of foodstuffs or their simulants.

The methodology can be used as initial selection to assess a suitable packaging material or as subsequent acceptability screening of individual batches/production run.

ISO 13302:2003 is applicable to all materials usable for packaging foodstuffs (e.g. paper, cardboard, plastic, foils, wood). Moreover, the scope can be extended to any objects intended to come into contact with foodstuffs (e.g.

This document specifies the requirements for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.

Certification of FSMS is a third-party conformity assessment activity (as described in ISO/IEC 17000:2020, 4.3), and bodies performing this activity are third-party conformity assessment bodies.

NOTE 1    In this document, the terms “product” and “service” are used separately (in contrast with the definition of “product” given in ISO/IEC 17000).

NOTE 2    This document can be used as a criteria document for the accreditation or peer assessment of certification bodies which seek to be recognized as being competent to certify that an FSMS complies with ISO 22000 or other sets of specified FSMS requirements. It is also intended to be used as a criteria document by regulatory authorities and industry consortia which engage in direct recognition of certification bodies to certify that an FSMS complies with ISO 22000.

This document specifies the requirements and recommendations for establishing a traceability system for food in cold chain logistics, which enables integrated functions such as collecting traceability information, managing traceability information and implementing traceability.

This document is applicable to the management processes by supporting food traceability whereas cold chain logistics service providers are needed, covering transportation, warehousing, loading and unloading and other related points in cold chain logistics links towards the end customers.

This document gives guidelines for managing psychosocial risk within an occupational health and safety (OH&S) management system based on ISO 45001. It enables organizations to prevent work-related injury and ill health of their workers and other interested parties, and to promote well-being at work.

It is applicable to organizations of all sizes and in all sectors, for the development, implementation, maintenance and continual improvement of healthy and safe workplaces.

NOTE            When the term “worker” is used in this document, worker representatives, where they exist, are always implied.

This document gives guidance on the selection and application of tools that can be used in a quality management system to:

a)       characterize a process or a variable;

b)       facilitate problem solving;

c)        highlight areas for improvement;

d)       improve effectiveness.

This document specifies, in conjunction with ISO 22002-100, requirements for establishing, implementing and maintaining prerequisite programmes (PRPs) to control feed safety hazards in feed and animal food, and materials intended for use in the production of feed and animal food. Feed safety hazards in this context relate to attributes that have a potential to affect adversely animal and/or human health.

This document is applicable to all organizations, regardless of size or complexity.

This document does not apply to other parts of the food supply chain.

Exclusions to requirements can be supported by a sufficient justification that ensures that the exclusion does not adversely impact food safety.

This document gives guidelines for organizations on how to prevent or control exposure to infectious agents at the workplace and manage the risks associated with infectious diseases that:

—    present a risk of severe ill health or death and can impact the health, safety and well-being of workers and other relevant interested parties;

—    present a lower risk to health yet have a significant impact on the organization, its workers and other relevant interested parties.

This document is applicable to organizations of all sizes and sectors.

NOTE       This document does not provide comprehensive guidance to those parts of an organization that implement mandated infection controls such as hospitals and medical or biological laboratories because there is an inherent potential for exposure to infectious diseases. Applicable legislation and guidance are provided by government, regulators and health authorities for specific infection controls for the protection of workers in such settings and for work activities on or with pathogenic microorganisms.

This document gives guidance on the establishment, implementation, maintenance and continual improvement of an occupational health and safety (OH&S) management system that can help organizations conform to ISO 45001:2018.

NOTE 1   While the guidance in this document is consistent with the ISO 45001:2018 OH&S management system model, it is not intended to provide interpretations of the requirements in ISO 45001.

NOTE 2   The use of the term “should” in this document does not weaken any of the requirements in ISO 45001:2018 or add new requirements.

NOTE 3   For most of the clauses in this document, there are real-life cases on how different types of organizations have implemented the requirements. These are not intended to suggest the only or best way to do this, but to describe one way this was done by an organization.

ISO/TS 22002-3:2011 specifies requirements and guidelines for the design, implementation, and documentation of prerequisite programmes (PRPs) that maintain a hygienic environment and assist in controlling food safety hazards in the food chain.

ISO/TS 22002-3:2011 is applicable to all organizations (including individual farms or groups of farms), regardless of size or complexity, which are involved in farming steps of the food chain and wish to implement PRPs in accordance with ISO 22000:2005, 7.2. If an organization is using ISO/TS 22002-3:2011 as a reference for the purpose of making a self-declaration of conformity with or seeking certification to ISO 22000:2005, deviations therefrom (i.e. where exclusions are made or alternative measures are implemented) need to be justified and documented.

ISO 10007:2017 provides guidance on the use of configuration management within an organization. It is applicable to the support of products and services from concept to disposal.

This document addresses a blockchain-based traceability platform for cold chain food which realizes continuous and effective tracking of the cold chain food. The following aspects are included:

—    it explores issues and considerations for cold chain food traceability, especially during the epidemic outbreak;

—    it describes scenarios and stakeholders for effective tracking of the cold chain food using the platform;

—    it describes data elements and processes for the platform;

—    it presents the platform capabilities such as data tamper resistance, sustainability;

—    it gives relevant use cases based on the platform.

This document gives guidelines for organizations on how to manage the risks arising from COVID-19 to protect work-related health, safety and well-being.

This document is applicable to organizations of all sizes and sectors, including those that:

a) have been operating throughout the pandemic;

b) are resuming or planning to resume operations following full or partial closure;

c) are re-occupying workplaces that have been fully or partially closed;

d) are new and planning to operate for the first time.

This document also provides guidance relating to the protection of workers of all types (e.g. workers employed by the organization, workers of external providers, contractors, self-employed individuals, agency workers, older workers, workers with a disability and first responders), and other relevant interested parties (e.g. visitors to a workplace, including members of the public).

This document is not intended to provide guidance on how to implement specific infection control protocols in clinical, healthcare and other settings.

NOTE Applicable legislation and guidance is provided by government, regulators and health authorities for workers in these settings or in related roles.