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ISO 22000 Food safety

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". 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
» Continual improvement and updating of the food safety management system

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 equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.

Certifying your food management system against the requirements of ISO 22000:2005 will
  bring the following benefits to your organization:
» 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
» 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
» 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

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