ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from "farm to fork".
Increasing consumer demand for safe food has led many companies to develop food quality management systems and food safety management systems. ISO 22000 Certification creates a harmonized food safety standard that is accepted the world over.
It speeds and simplifies processes without compromising other quality or safety management systems and can be used by all organizations in the supply chain, from farming to food services, to processing, transportation and storage, through to packaging and retail.
Who is it relevant to? ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of food grains, food processors, food warehouses, food processing equipments, food packaging materials, food cleaning agents, food additives and food ingredients.
Certifying food management system against the requirements of ISO 22000 will bring the following benefits
Applicable 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 with clear requirements which provides a framework for third-party certification
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 chain
More specific benefits include:
System approach, rather than product approach
Resource optimization - internally and along the food chain
All control measures are subjected to hazard analysis
Better planning - less post process verification
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