The ISO 22000:2005 Food Safety Management System


page1-img1ISO 22000 is a new international standard designed to ensure safe food supply chains worldwide and is the first of a family on food safety management system.

ISO 22000:2005, Food Safety management Systems – Requirements for any organization in the food chain, provides a framework of internationalized requirements for the global approach that is needed.

The standard was developed within ISO by experts from the food industry, along with representatives of specialized organization and in close coordination with the Codex Alimentarius Commission, the body jointly established by the United Nation’s Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards.

A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned.

ISO 22000, backed by international consensus harmonizes the requirements for systematically managing safety in food supply chains and offers a unique solution for good practice on a worldwide basis.

Developed with the participation of food sector experts, it incorporates the principles of HACCP, and covers the requirements of key standards developed by various global food retailer syndicates in a single document.

ISO 22000 extends the successful management approach of the ISO 9001:2000 quality management standard which is widely implemented in all sectors but does not specifically address food safety.

The development of the ISO 22000 was based on the assumption that the most effective food safety systems are designed, operated, and continually improved within the framework of a structured management system, and incorporated  the overall management activities of the organization.

This international standard specifies requirements for a food safety management where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that the food is safe at the time of human consumption. It specifies requirements to enable an organization to:

  1. 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 consumers;
  2. Demonstrate compliance with applicable statutory and regulatory food safety requirements;
  3. 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;
  4. Effectively communicate food safety issues to their suppliers, customers, and relevant interested parties;
  5. Seek certification or registration of its food safety management system be an external organization, or make a self assessment or self declaration of conformity to this international standard

*References: ISO Insider & ISO 22000 International Standard

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