PROPOSAL - ISO CERTIFICATION

CEYLON CONTINENTAL HOTEL – COLOMBO

Prepared by : Shammika Kariyawasam

Proposal ISO Certification Ceylon Continental HotelColombo

CONTENT

INTRODUCTION............................................................................................................................. 3

ISO 9001:2008 Quality Management System (QMS)..................................................................3

ISO 14001:2004 Environmental Management System (EMS)....................................................4

ISO 22000:2005 Food Safety Management System (FSMS).......................................................5

ISO 9001 vs ISO 22000................................................................................................................5

BENEFITS OF IMPLEMENTING ISO STANDARDS.............................................................................6

PROPOSAL PLAN – ISO QMS/EMS IMPLEMENTATION...................................................................7

ISO 22000:2005 SPECIFIES REQUIREMENTS..................................................................................8

ACCREDITED CERTIFICATION BODIES IN SRI LANKA.......................................................................9

OTHER CERTIFICATIONS...............................................................................................................10

REFERENCES.................................................................................................................................11

ANNEXURE – HACCP SEVEN PRINCIPLES......................................................................................12

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Proposal ISO Certification Ceylon Continental HotelColombo

INTRODUCTION

The International Organization for Standardization, widely known as ISO, is an international-standard-setting body composed of representatives from various national standards organizations. The organization promulgates worldwide proprietary industrial and commercial standards. There are more than 17,500 ISO standards. But, following are the key ISO standards that should be focused:

ISO 9001:2008 Quality Management System (QMS)

ISO 14001:2004 Environmental Management System (EMS)

ISO 22000:2005 Food Safety Management System (FSMS)

Certification of ISO standards not only increases the company overall image and reduces costs but also fulfills requirements to gain other certifications (OHSAS 18001, LEED, etc) as well.

ISO 9001:2008 Quality Management System (QMS)

The ISO 9000 family of standards represents an international consensus on good quality management practices. It consists of standards and guidelines relating to quality management systems and related supporting standards.

ISO 9001:2008 is the standard that provides a set of standardized requirements for a quality management system, regardless of what the user organization does, its size, or whether it is in the private, or public sector. It is the only standard in the family against which organizations can be certified – although certification is not a compulsory requirement of the standard.

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Proposal ISO Certification Ceylon Continental HotelColombo

ISO 14001:2004 Environmental Management System (EMS)

The ISO 14000 family addresses various aspects of environmental management. The very first two standards, ISO 14001:2004 and ISO 14004:2004 deal with environmental management systems (EMS). ISO 14001:2004 provides the requirements for an EMS and ISO 14004:2004 gives general EMS guidelines. The major objective of the ISO 14000 series of norms is "to promote more effective and efficient environmental management in organizations and to provide useful and usable tools - ones that are cost effective, system-based, flexible and reflect the best organizations and the best organizational practices available for gathering, interpreting and communicating environmentally relevant information

ISO 14001 : 2004 represents the core set of standards used by organizations for designing and implementing an effective environmental management system

ISO 14004 : 2004 gives additional guidelines for a good environmental management system, and more specialized standards dealing with specific aspects of environmental management

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Proposal ISO Certification Ceylon Continental HotelColombo

I SO 22000:2005 Food Safety Management System (FSMS)

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:

Interactive communication

System management

Prerequisite programs

HACCP principles (see Annexure 1)

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

ISO 9001 vs ISO 22000

In comparison with ISO 9001, ISO 22000 is a more procedural orientated guidance than a principle based one. Apart from that, ISO 22000 is an industrial-specific risk management system for any type of food processing and marketing, which can be closely incorporated with the quality management system of ISO 9001.

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Proposal ISO Certification Ceylon Continental HotelColombo

BENEFITS OF IMPLEMENTING ISO STANDARDS

International recognition and acceptance to the industry

Increased attraction of local/international customers due to increased public image

Represent the commitment of the employees towards improvement

For marketing strategies

Greater employee quality awareness

Reduced operations costs

Increased revenue

Increased employee morale

Better documentation of processes

Reduced environmental liability

Verified systems for recognizing and complying with environmental laws and regulations

Safety benefits

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Proposal ISO Certification Ceylon Continental HotelColombo

PROPOSAL PLAN – ISO QMS/EMS IMPLEMENTATION

PHASE I : INITIATE

Conduct comprehensive surveys on the specific Standard, assessment procedures, accreditation procedures, etc.

Conduct a primary assessment of the organization (SWOT Analysis) Identify the actions that can be implemented

o Short-term actions (No/less modifications)o Medium-term actions o Long term actions (Setting up/Refurbishment of a plant)

PHASE II: PLAN Define organization standard policies to be achieved within the management

boundaries Setting up the steering committee and teams Training to the staff

PHASE III: IMPLEMENT Implementation of procedures and documentations Integration of QMS/EMS

PHASE IV: MEASURE AND EVALUATE Assessment of integrated QMS/EMS Conduct an internal audit

PHAESE V : REVIEW AND IMPROVE Review Problem Reports Management Review Resolution of Problems Submission of documents to a accredited certification body

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Proposal ISO Certification Ceylon Continental HotelColombo

ISO 22000:2005 SPECIFIES REQUIREMENTS

plan, implement, operate, maintain and update a food safety management system

aimed at providing products that, according to their intended use, are safe for the

consumer

demonstrate compliance with applicable statutory and regulatory food safety

requirements

evaluate and assess customer requirements and demonstrate conformity with those

mutually agreed customer requirements that relate to food safety, in order to enhance

customer satisfaction

effectively communicate food safety issues to their suppliers, customers and relevant

interested parties in the food chain

ensure that the organization conforms to its stated food safety policy

demonstrate such conformity to relevant interested parties

seek certification or registration of its food safety management system by an external

organization, or make a self-assessment or self-declaration of conformity to ISO

22000:2005.

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Proposal ISO Certification Ceylon Continental HotelColombo

ACCREDITED CERTIFICATION BODIES IN SRI LANKA

Sri Lanka Standards Institution17, Victoria Place (Lane adjoining Telecommunication Regulatory Commission),Elvitigala Mawatha,Colombo 08.Tel: +94 11 2671567-72Fax: +94 11 2671579E-mail: slsi@slsi.slt.lk

SGS Lanka (Pvt) Ltd.,3rd floor, AEC Building,140, Vauxhall Street,Colombo 2.Tel: +94 11 5376 280, +94 11 2 323 878Fax: + 94 11 5376 281

Praguna Management Consultant (Pvt) Ltd.,No. 313 ½,Hill Street,Nadimala, Dehiwala.Tel : +94 11 5014552, +94 11 2721744E-mail: pragunamgt@sltnet.lk, info@pragunalanka.com

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Proposal ISO Certification Ceylon Continental HotelColombo

OTHER CERTIFICATIONS

Leadership in Energy & Environmental Design (LEED) is an internationally recognized green building certification system, providing third-party verification that a building or community was designed and built using strategies intended to improve performance in metrics such as energy savings, water efficiency, CO2 emissions reduction, improved indoor environmental quality, and stewardship of resources and sensitivity to their impacts.

Occupational Health and Safety Management System (OHSAS) is an international occupational health and safety management system specification. It enables an organization to control its occupational health and safety risks and improve its performance by minimizing employee related risk issues.

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Proposal ISO Certification Ceylon Continental HotelColombo

REFERENCES

1) The website of International Organization for Standardization - http://www.iso.org

2) The website for Sri Lanka Standardization Institition - http://www.slsi.lk

3) The website for the SGS Lanka (Pvt) Ltd. - http://www.lk.sgs.com

4) Wikipedia Encyclopedia - http://www.wikipedia.org

5) The website for ISOQAR - http://www.isoqar.com

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Proposal ISO Certification Ceylon Continental HotelColombo

ANNEXURE – HACCP SEVEN PRINCIPLES

Principle 1: Conduct a hazard analysis. - Plans determine the food safety hazards and identify the preventive measures the plan can apply to control these hazards. A food safety hazard is any biological, chemical, or physical property that may cause a food to be unsafe for human consumption.

Principle 2: Identify critical control points. - A Critical Control Point (CCP) is a point, step, or procedure in a food manufacturing process at which control can be applied and, as a result, a food safety hazard can be prevented, eliminated, or reduced to an acceptable level.

Principle 3: Establish critical limits for each critical control point. - A critical limit is the maximum or minimum value to which a physical, biological, or chemical hazard must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level.

Principle 4: Establish critical control point monitoring requirements. - Monitoring activities are necessary to ensure that the process is under control at each critical control point. In the United States, the FSIS is requiring that each monitoring procedure and its frequency be listed in the HACCP plan.

Principle 5: Establish corrective actions. - These are actions to be taken when monitoring indicates a deviation from an established critical limit. The final rule requires a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not met. Corrective actions are intended to ensure that no product injurious to health or otherwise adulterated as a result of the deviation enters commerce.

Principle 6: Establish record keeping procedures. - The HACCP regulation requires that all plants maintain certain documents, including its hazard analysis and written HACCP plan, and records documenting the monitoring of critical control points, critical limits, verification activities, and the handling of processing deviations.

Principle 7: Establish procedures for ensuring the HACCP system is working as intended. - Validation ensures that the plants do what they were designed to do; that is, they are successful in ensuring the production of safe product. Plants will be required to validate their own HACCP plans. FSIS will not approve HACCP plans in advance, but will review them for conformance with the final rule.

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