ISO 22000:2005 – Food safety management systems
What is ISO 22000?
ISO 22000 is an international certification standard that defines the requirements of food safety management systems all over the world. Since ISO 22000 is a generic food safety management standard it can be used by any organization directly or indirectly involved in the food chain including farms, fisheries, dairies, meat processors, manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services are also important, including providers of food transportation, storage and distribution, catering services, product suppliers for equipment, additives, raw materials, cleaning and sanitizing products and packaging. If your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.
It is the one standard that encompasses both consumer and market needs. It speeds and simplifies processes without compromising other quality or safety management systems. By integrating multiple principals, methodologies and applications, ISO 22000 is easier to understand, apply and recognize. That makes it more efficient and effective as an entry-to-market tool than previous combinations of national standards.
The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.
Benefits of ISO 22000 Certification
- Demonstrates commitment to customer satisfaction
- Improves your organization’s image
- Shows commitment to manage food safety hazards and risks
- Improves customer confidence
- Integrates easily with other standards, including ISO 9001 and ISO 14001
- Improves recognition as a supplier of choice throughout the global food chain
Hazard Analysis and Critical Control Point (HACCP)
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) certification is synonymous with food safety. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. HACCP is designed for use in all segments of the food industry from growing, harvesting, processing, manufacturing, distributing, and merchandising to preparing food for consumption.
HACCP is a preventative approach to food safety and pharmaceutical safety which addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. HACCP is compatible with management systems, such as ISO 9001and certification is recognized worldwide by government food authorities and food businesses.
HACCP principles, developed by the Codex Alimentarius of the World Health Organization, demand that organizations establish effective food safety systems through the application of a systematic approach to hazard and risk analysis. This standard is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards.
Benefits of HACCP Certification
- Provides employees with an understanding of the importance of producing safe food
- Reduces spoilage costs
- Helps reduce and possibly eliminate food safety liabilities
- Improves consistency in product quality and safety
- Improves business that relies on compliance with HACCP
- Gives customers increased confidence in your food safety
- Improves competitiveness and makes your company a supplier of choice