| The International Organization for Standardization (ISO) has developed the ISO 22000 Food Safety Management Systems Standard. Officially called ISO 22000, Food safety management systems - Requirements for any organization in the food chain, ISO 22000 is an international standard and defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”, including catering and packaging.
There has been a continuous increase in consumer demand for safe food. This has led to the development of numerous food safety management systems. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000.
The standard combines generally recognized key elements to ensure food safety along the food chain including; interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, and continual improvement and updating of the management system.
ISO 22000 is intended to define the requirements for companies that desire to exceed the regulatory requirements for food safety. |
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Certifying your food management system against the requirements of ISO 22000 will bring the following benefits to your organization:
- Applies to all organizations in the global food supply chain
- A truly global international standard
- Provides potential for harmonization of national standards
- Covers the majority of the requirements of the current retailer food safety standards
- Complies with the Codex HACCP principles
- Provides communication of HACCP concepts internationally
- An auditable standard which provides a framework for third-party certification
- Auditable standard with clear requirements
- Suitable for regulators
- The structure aligns with the management system clauses of ISO 9001 and ISO 14001
- Enables communication about hazards with partners in the supply chair
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| Specific benefits include: |
- System approach, rather than product approach
- Resource optimisation – internally and along the food chain
- All control measures subjected to hazard analysis
- Better planning, less post process verification
- Improved documentation
- Systematic management of prerequisite programmes
- Increased due diligence
- Dynamic communication on food safety issues with suppliers, customers,
regulators and other interested parties
A systematic and proactive approach to identification of food safety hazards
and development and implementation of control measures.
Information accredited to BSI-Global. |
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