ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. It is a general derivative of ISO 9000.
Food safety is linked to the presence of food-borne germs at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
- interactive communication
- system management
- prerequisite programs
- HACCP principles
The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. ISO 22000 has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.
ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements.
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission.
By means of auditable requirements, it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. 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. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
During hazard analysis, the organization defines the strategy to be used to ensure hazard control by combining the prerequisite programmes and the HACCP plan.
The ISO 22000 Series consisted of the following specifications:
- ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
- ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001).
- ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing
- ISO TS 22003 – Food safety management systems for bodies providing audit and certification of food safety management systems.
- ISO TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
- ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
- ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.
- ISO 22000 is also used in the Food Safety Systems Certification (FSSC) Scheme FS22000. FS22000 is a Global Food Safety Initiative (GFSI) approved scheme.
Swiss Approval International guarantees an accredited certification, giving to Organizations the suitable passport for International market, ensuring with accuracy and independency the principles and rules established by the standard ISO 22000.