Increasing consumer demand for safe food has led many companies to develop both food quality and safety management systems, based on the Hazard Analysis and Critical Control Point (HACCP). In 2001, ISO started the development on an auditable standard, which further defines HACCP’s role in food safety management systems and culminated in the newly formed ISO 22000. The ISO 22000 standard intends to define the food safety management requirements for companies that need to meet and exceed food safety regulations all over the world. One standard that encompasses all the consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems.

 

ISO 22000 is an international certification standard that defines the requirements of food safety management systems. It can be used by all organisations, in the supply chain - from farmers to food services, to processing, transportation, storage, retail and packaging. ISO 22000 creates a harmonised safety standard that’s accepted the world over. By integrating multiple principals, methodologies and applications, ISO 22000 is easier to understand, apply and recognise. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.

 

ISO 22000 specifies the requirements for a food safety management system that combines well-recognized key elements to ensure food safety along the food chain, up to the point of final consumption. ISO 22000 is designed to allow all types of organizations within the food chain to implement a Food Safety Management System (FSMS). These include feed producers, primary producers, food manufacturers, transport and storage operators and sub contractors, retail service outlets, producers of equipments, packaging materials, cleaning agents, additives and ingredients.

 

ISO 22000 will make it easier for organizations to implement HACCP (Hazard Analysis and Critical Control Point) system for food hygiene as it incorporates the principles of HACCP. Another benefit of ISO 22000 is that it extends the successful management system approach of ISO 9001:2000 quality management system standard which is widely implemented in all sectors but does not itself specifically address food safety.

 

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

 

ISO 22000 specifies requirements for any organisation wishing to:

 

·      Plan, implement, operate, maintain and update a food safety management system aimed at providing products   that, according to their intended use, are safe for the consumer.

·      Demonstrate compliance with applicable statutory and regulatory food safety requirements.

·      Evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction.

·      Effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain.

·      Ensure that the organisation conforms to its stated food safety policy.

·      Demonstrate such conformity to relevant interested parties.

·      Seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

 

ISO 22000 will help the organization to achieve the following objectives:

 

·        To establish a food safety management system (FSMS) and implement it.

·        To ensure that products do not cause adverse health effects.

·        To demonstrate compliance with external safety requirements.

·        To demonstrate compliance with legal safety requirements.

·        To demonstrate compliance with regulatory requirements.

·        To demonstrate compliance with statutory requirements.

·        To demonstrate compliance with customer requirements.

·        To evaluate customers’ food safety requirements.

·        To provide safe products and enhance customer satisfaction.

·        To export food products and penetrate international markets.

·        To communicate safety issues throughout the food chain.

·        To communicate with the organization’s customers.

·        To communicate with the organization’s suppliers.

·        To communicate with the relevant interested parties.

·        To ensure that the organization complies with food safety policy.

·        To demonstrate compliance to all interested parties.