Food Safety

Businesses in the food chain need to demonstrate their ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. These organizations can base the development of their products and services on specifications that have global acceptance.

This, in turn, means that businesses using ISO 22000 are increasingly free to compete effectively in many more markets around the world. For the ultimate consumer conformity of products and services to International Standards like ISO 22000 and HACCP provides assurance about quality, safety and reliability.

As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is a joint responsibility of all parties participating in the food chain, from the farm to the plate on the family table.

Failures in food supply can create far more than just a bad reputation. Food safety incidents can result in death or illness, costly recalls, bad press, decreased consumer confidence and damaged brand value. With an increase in globalization of supplies, the likelihood of these risks grows and the processes to manage them effectively become more complex, especially as levels of food safety vary from country to country.

ISO 22000 can contribute to the quality of life in general by ensuring safe food, reducing food borne diseases, better quality and safer jobs in the food industry and increased potential for economic growth and development in heavily agricultural societies.

ISO 22000 for food safety management systems is intended to provide food safety and security. The Standard can be applied on its own or in combination with other management system standards such as ISO 9001.

Additional standards of value to the food industry include:

  • ISO 9001 Quality Management System Standard (QMS)
  • ISO 14001 Environmental Management System Standard (EMS)
  • OHSAS 18001 Occupational Health and Safety Management Systems

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