ISO 22000 / HACCP

The ISO 22000 international standard specifies the requirements for a food safety management system. Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements. Recognition of the organization’s role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer.

ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed.

Though based on ISO 9001, ISO 22000 has been specifically adapted to the situation in the food industry by integrating the requirements of HACCP, an internationally recognised food safety system that identifies, prevents, eliminates or reduces to an acceptable level potential physical, chemical and biological hazards by preventive means rather than finished product inspections.

Advantages of ISO 22000 -Food Safety Management System are:

Improve the internal processes needed to provide consistently safe food.
Provide confidence to customers and other stakeholders (through the ISO 22000 certification process) that the organization has the ability to control food safety hazards and provide safe products.
Provide a means of continual improvement that ensures that the food safety management system is reviewed and updated so that all activities related to food safety are continually optimized and effective.
Ensure adequate control at all stages of the food supply chain to prevent the introduction of food safety hazards.