ISO 22000, published on 1 September 2005, is an international standard designed toensure safe food supply chains worldwide and the first of a family on food safety management systems.
The standard has been developed within ISO/TC 34. technical committee by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codex Alimentarius Commission, the body jointly established by the United Nations’ Food and Agriculture Organization (FAO) and 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 (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned.
ISO 22000 combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framework for the development, implementation and continual development of a Food Safety Management System (FSMS).
ISO 22000:2005 is a food safety management for organizations involved in food chain. This standard specifies the needs for food safety management system where an organization in food chain needs to demonstrate its ability to control the food related hazards. Food safety is connected to the presence of food-borne hazards in food at the point of consumption. As the food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is important. Thus, food safety is making sure through the combined hard work of all the parties participating in the food chain.
Food Safety is necessary needs for a healthy nation therefore FSMS is the basic needs of the Healthy Nation, People and for a healthy society Failures in food supply can be unsafe and cost plenty. ISO has developed the ISO 22000 standard for the certification of food safety management systems. The standard is intended to provide security by making sure that there are no weak links in the food supply chain, and to achieve international harmonization in the field of food safety standards.
Food safety is a worldwide concern and public health is a sensitive subject having far-flung impact on trade and business. Traditionally, industry and regulators have depended on spot-checks of manufacturing conditions and random sampling of final products to make sure safe food. This approach, however, tends to be reactive, rather than preventive, and can be less capable than the new system. Over a period of time, a new management system for food safety has evolved as ISO 22000:2005.
ISO 22000:2005 Food Safety Management System Standard Series
- ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain and its corrigendum ISO 22000:2005/Cor1:2006 give the basic requirements for a food safety management system to ensure food safety along the food chain, up to the point of final consumption.
- ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005 gives guidance on the use of ISO 22000, which is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission and is designed to be applied together with relevant standards published by that organization.
- ISO 22005:2007, Traceability in the feed and food chain – General principles and basic requirements for system design and implementation gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system.
- ISO/TS 22003:2007, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems and ISO/IEC 17021:2006, Conformity assessment – Requirements for bodies providing audit and certification of management systems, have been developed for certification bodies and the accreditation bodies that approve them as competent. Certification of a food safety management system to ISO 22000 is not a requirement of the standard, but is one means of providing assurance that an organization has implemented a system for the management of food safety in line with its policy.
Who can implement ISO 22000:2005 Food Safety Management System?
Organizations in food chain, as under:
- Food processors and manufactures,
- Food retailers, storage facilities and transporters,
- Producers of packaging materials,
- Seed and feed producers,
- Food additive producers,
- Primary procedures (Agriculture, Aquaculture, Horticulture, Dairy etc.)
- Hospitality sector – Hotels, Restaurants, Catering institutes
- Service providers to food establishments ie; pest control, stewarding, cleaning etc.
- Producers of machinery, cleaning products and other materials in contact with food
Benefits of ISO 22000 Certificate
- ISO 22000 help out Business, Government & Society.
- ISO 22000 helps Organization to give safe food products to consumers.
- ISO 22000 is a Scientific Approach
- Make food safety responsibility of Food Chain parties.
- Competitive edge