ISO 22000:2005
ISO 22000:2005
Food Safety
Introduction
ISO 22000 is an international certification standard that defines the requirements of food safety management systems all over the world. Since ISO 22000 is a generic food safety management standard, it can be used by any organization directly or indirectly involved in the food chain including farms, fisheries, dairies, meat processors, manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food and etc. as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services are also important, including providers of food transportation, storage and distribution, catering services, product suppliers for equipment, additives, raw materials, cleaning and sanitizing products and packaging. If your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.
It is the one standard that encompasses both consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems. By integrating multiple principles, methodologies and applications, ISO 22000 is easier to understand, apply and recognize. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.
The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.
Basic Requirements
ISO 22000:2005 outlines the Food Safety Management System Requirements for any organization in the food chain and is one of a family of standards focused on the development, implementation and improvement of a food safety management system.
The system combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption:
. Provides interactive communication, internationally and across the supply chain
. Complies with the HACCP principles, i.e., hazard analysis, identify critical control points, establish critical links, monitor critical control points, establish corrective action, keep records, verify
. Harmonizes voluntary and prerequisite standards
. Creates a structure that aligns with ISO 9001
. Controls processes
Key Benefits
What Certification Does
. Provides a clear, auditable, global standard providing a framework to bring together all parts of your Food Safety Management System (FSMS)
. Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews
. Requires regular testing of data integrity/lot recall programs and process audits
. Aligns with other management systems (ISO 9001, ISO 14001)
Benefits
Benefits of implementing ISO 22000:2005 include:
. Demonstrates commitment to customer satisfaction
. Improves your organization's image
. Shows commitment to manage food safety hazards and risks
. Improves customer confidence
. Integrates easily with other standards, including ISO 9001 and ISO 14001
. Improves recognition as a supplier of choice throughout the global food chain
