Food Safety Management
ISO 22000 food safety management systems is an international standard which specifies the requirements for a food safety management system. It involves interactive communication, system management, prerequisite programmes and HACCP principles.
Published in 2005, ISO 22000 food safety management systems are an opportunity to harmonise the requirements for managing safety and controlling risks within all parts of the food supply chain and in so doing offer consistency and best practice on a global basis.
A standard that is relevant to all parts of the food supply chain regardless of size, from ‘farm to fork’ it is also applicable to suppliers of non-food products and services, like cleaning, equipment manufacturers and transport companies. 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.
Benefits of ISO 22000
- Integration – shares a similar format to ISO 9001 and ISO 14001 making it suitable for the development of an integrated risk based management system.
- Show commitment – helps you to manage food safety hazards and risks and communicate this publicly giving stakeholders confidence that you are serious about safety.
- Commercially – ISO 22000 is recognised throughout the global food chain and larger food producers in particular may favour those with ISO 22000.
- Cost saving – Many food companies currently have to meet the requirements of numerous standards and schemes. ISO 22000 gives an opportunity to harmonise all HACCP based standards.
- Compliance – organisations need to show their compliance with all relevant statutory and regulatory food safety requirements in addition to adherence to their own stated food safety policy.