What is ISO 22000?
ISO 22000 is a series of international standards which addresses food safety management. It consists of the following standards:
- ISO 22000:2005: this is the requirement standard that enables an organisation to implement a food safety management system, to demonstrate compliance to the relevant statutory and regulatory requirements, to demonstrate conformity with customer requirements, to communicate food safety issues to stakeholders and to conform to its stated food safety policy
- ISO 22004:2014: provides guidance to an organisation on the application of ISO 22000.
- ISO 22005:2007: gives the principles and specifies the basic requirements for the design and implementation of a traceability system. It can be applied at any step in the feed and food chain and is required when it is necessary to determine the origin and history of a food product and its components.
Benefits of ISO 22000
- Integration – the same High Level Structure (HLS) as ISO 9001, ISO 14001, OHSAS 18001, etc. This means that it is simpler to integrate numerous management systems.
- Show commitment – helps you to manage food safety hazards and inform your stakeholders that you are serious about safety.
- Commercially – ISO 22000 is globally recognised and larger food producers in particular may favour those with ISO 22000.
- Cost saving –ISO 22000 gives an opportunity to harmonise all Hazard Analysis Critical Control Point (HACCP) based standards.
- Compliance – demonstrate compliance to the regulatory bodies to all relevant food safety requirements.
What is ISO 22000 certification?
Published in 2005, it consolidates the requirements for managing safety and controlling risks within all parts of the food supply chain and provides commonality and best practice on a worldwide basis.
It is relevant to all parts of the food supply chain from ‘farm to table’ regardless of size and includes suppliers of non-food products and services. It’s suitability for all stakeholders in the chain also makes it an ideal tool to implement HACCP throughout the food supply chain.
The standard has three parts:
- references to good manufacturing practices and existing practices
- requirements for HACCP according to the HACCP principles of the Codex Alimentarius
- requirements for a management system
ISO 22000:2005 requires organisations to plan, implement, operate and maintain a food safety management system that consistently provides products that are safe for consumption.