The International Organization for Standardization (ISO) has developed the ISO 22000:2005 Food Safety Management Systems Standard. Officially called ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain, ISO 22000:2005 is an international standard and defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”, including catering and packaging companies.
There has been a continuous increase in consumer demand for safe food. This has led to the development of numerous food safety standards. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000:2005.
The standard combines generally recognized key elements to ensure food safety along the food chain including: interactive communication; system management; control of food safety hazards through pre-requisite programs and HACCP plans; and continual improvement and updating of the management system.
The standard incorporates the 7 Dutch HACCP principles of food safety. It also aligns with the 8 quality management clauses of ISO 9000:2008. Hence, ISO 22000 brings together the elements of safety and quality into the production of food products.
ISO 22000:2005 is intended to define the requirements for companies that desire to exceed the regulatory requirements for food safety.
Who is it for?
A truly international standard for any business in the entire food chain from 'farm to fork' and including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2008, and their food safety management system.
What’s in it for me?
Using a single food safety management standard can reduce oversight hours, increase the bottom line for all supply chain partners, maintain customer trust and improve long-term revenue streams. The standard provides guidelines for a hazard analysis approach combined with pre-requisite requirements to provide a framework to manage a food safety system and improve business processes in your food production operations.
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