ISO Awareness Training

ISO Awareness Training
Objectives: To understand the requirements of ISO 14001:2015 and ISO 22000:2005 as applicable to
Accra City hotel
ISO stands for International Organization for Standardization
It is a worldwide federation (body) which publishes International standards has developed over 22000
diferent standards from steel to films speeds etc.
ISO helps to facilitate world trade through standardization
Standards are documents that provide requirements, specifications, guidelines or characteristics that
can be used to consistently ensure that materials, products, processes and services are fit for their
purpose.
Standards published by ISO include 9001 – Quality management systems, ISO 31000 – Risk
management, ISO 500001 – Energy management, ISO 3166 – Country codes (to avoid confusion when
referring to countries, ISO 37001 Anti-bribery management systems, etc.
ISO is not an acronym: In French it is Organisation Internationale de normalization (OIN) in England ()
Because IOS (English), would have different acronyms in different languages, the short form ISO was
chosen, meaning equal
Accra City has chosen ISO 14001:2015 – Environmental Management Systems and ISO 22000:2005
(Food Safety Management Systems)
These have been merged into a Food Safety and Environmental Management System (FSEMS)
The standard is divided into clauses, each specifying a unique requirement
ISO 22000: 2005
1. Scope
2. Normative References
3. Terms and Conditions
4. Food safety management system
4.1 General requirements
4.2 Document requirements
5. Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and response
5.8 Management review
6. Resource management
6.1 Provision of resources
6.2 Human resources
6.3 Infrastructure
6.4 Work environment
7 Planning and realization of safe product
7.1 General
7.2 Prerequisite programs (PRPs)
7.3 Preliminary steps to hazard analysis
7.4 Hazard analysis
7.5 Establishing the PRPs
7.6 Establishing the HACCP plan
7.7 Updating the preliminary information and documents specifying the PRPs
7.8 Verification planning
7.9 Traceability system
7.10 Control of non-conformity
8 Validation, verification and Improvement of the FSMs

8.1 General
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 FSMS verification
8.5 Improvement
ISO 14001:2015
1 Scope
2 Normative references
3 Terms and definitions
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the environmental management system
4.4 Environmental management system
5. Leadership
5.1 Leadership and commitment
5.2 Environmental Policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Action to address risks and opportunities
6.1.1 General
6.1.2 Environmental aspects
6.1.3 Compliance obligations
6.1.4 Planning action
6.2 Environmental objectives and planning to achieve them
6.2.1 Environmental objectives
6.2.2 Planning actions to achieve environmental objectives
7 Support
7.1 Resources
7.2 Competence
7.3 Awareness
7.4 Communication
7.4.1 General
7.4.2 Internal communication
7.4.3 External communication
7.5 Documented information
7.5.1 General
7.5.2 Creating and updating
7.5.3 Control of documented information
8 Operation
8.1 Operational planning and control
8.2 Emergency preparedness and response
9. Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.1.1 General
9.1.2 Evaluation of compliance
9.2 Internal audit
9.2.1 General
9.2. Internal audit program
9.3 Management review
10. Improvement
10.1 General
10.2 Nonconformity and corrective action
10.3 Continual improvement
The advantage of implementing this system-

a. Helps prevent or mitigating adverse environmental impacts, meet compliance obligations,
achieve financial and operational benefits
Improve image and credibility, comply with legal requirements, improve cost control
(reduce environmental incidents, costs, fines, energy and water conservations), data
collection and high success rate, improvement, less employee turnover
b. Safe food production, save fines, guest confidence, cut waste and losses
The hotel thus has an IMS policy which establishes their objectives for implementing the IMS and
A summary of our IMS Policy is as follows:
 To provide safe and wholesome meals by implementing HACCP and requirements of ISO
22000:2005
 To protect the environment, prevent environmental pollution and meet requirements of ISO
14001:2015
 Comply with all applicable legal obligations, food safety obligations and requirements of clients
 Monitor, audit and review IMS policy
 Provide requirements for meeting the policy and communicate it to all staff and external bodies
Kitchen
In summary, the kitchen is the Focal point of our FSEMS.
Clause 7 of the ISO 22000:2005 standard covers HACCP (Hazard analysis and Critical Control Points)
which in summary, is a systematic approach to ensuring food safety by eliminating, controlling or
preventing the occurrence of hazards which have been predetermined using a hazard analysis.
HACCP involves 7 main steps.
1. Conduct a hazard analysis

2. Establish critical control points at which these hazards occur so that they can be eliminated
3. Set critical limits which should not be exceeded at (This defines acceptability/ unacceptability)
4. Determine corrective actions to implement when the critical limits are exceeded
5. Establish a system for monitoring the control points at which hazards will occur
6. Establish a verification system for the system to check performance
7. Validate the system for continual improvement
Prior to setting up a HACCP system, there is the need to set up Pre-requisite programs which are basic
routine good housekeeping or manufacturing practices that are needed for Good hygiene.
Accra City hotel has 22 PRPs Namely (Layout of premises, Water Supply, Equipment and utensils,
Personnel hygiene, ), 3 OPRPs and 3 Critical control points
OPRPs- PRPs identified by the hazard analysis as essential in order to control the likelihood of
introducing food safety hazards and/or contamination or proliferation of food safety hazards in the
product(s) or in the processing environment
Critical control points are steps at which controls can be applied and is essential to prevent or eliminate
a food safety hazard or reduce it to an acceptable level.
Corrective action – action to eliminate the cause of a detected nonconformity or other desirable
situation
Validation – obtaining evidence that the control measures managed by the HACCP plan and the OPRPs
are capable of being effective
Verification – Confirmation, through the provision of objective evidence, that specified requirements
have been fulfilled
ACH has an ISO team which doubles as the HACCP team to ensure the objectives of the IMS are being
implemented according to documented procedure
The IMS system is covered by 36 Mandatory SOPs which satisfies the mandatory requirements of

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ISO Awareness Training

ISO stands for International Organization for Standardization

ISO helps to facilitate world trade through standardization

ISO is not an acronym: In French it is Organisation Internationale de normalization (OIN) in England ()

The standard is divided into clauses, each specifying a unique requirement

ISO 22000: 2005

7 Planning and realization of safe product

8 Validation, verification and Improvement of the FSMs

The advantage of implementing this system-

A summary of our IMS Policy is as follows:

In summary, the kitchen is the Focal point of our FSEMS.

HACCP involves 7 main steps.

1. Conduct a hazard analysis

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