ISO 22000

It is the ISO 22000 international standard specifies the guidelines for the management of food safety that includes the following elements:

• Interactive communication
• Management of systems
• Prerequisite programs
• HACCP principles

Critical analyses of these aspects have been conducted by a variety of researchers. Communication throughout the entire food chain crucial for warrant that all dangers to food safety are uncovered and effectively monitored at every stage of the chain of food. This requires communication between all the downstream and upstream organizations within the chain of food. Communication with supplies and customers regarding identified risks and controls will aid in clarifying the customer and supplier needs.

Recognizing the importance of the organisation’s role and its position in the chain of food is crucial to warrant the effectiveness of communication across the chain to provide safe food products to the consumer.

The most efficient food safety programs are designed operating and maintained within an organized management system that is integrated into the management processes of the business. This is beneficial to the business and other stakeholders. ISO 22000 has been aligned with ISO 9001 in order to improve the compatibility between both standards.

ISO 22000 can be applied independent of the other standard management standards, or in conjunction with management system requirements already in place.

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system as well as applications steps that were developed in the Codex Alimentarius Commission. Through standards that can be audited, the ISO blends the HACCP program with the prerequisite programs. Hazard analysis is essential to a well-designed health and safety program for food since hazard analysis helps organize the information necessary to implement a successful combination of controls. ISO 22000 requires that all hazards that are reasonably likely to be encountered within the chain food, as well as dangers that are associated to the facility or process utilized, be determined and evaluated. This allows you to identify and record the reasons certain hazards identified need to be managed by a specific organisation and also why other hazards should not be.

In the course of hazard analysis an organization decides on the method to use to assure the safety of its employees by combining the necessary programs as well as an HACCP plan.

SO is working on more standards that are linked with ISO 22000. They will eventually be referred to under ISO 22000. ISO 22000 family of standards. As of now the following standards form what is known as the ISO 22000 family of standards:

ISO 22000 – Food safety management requirements for any company in the food chain.
ISO 22001 – Guidelines for the use of ISO 9001:2000 to the food and beverage industry (replaces ISO 15161:2001).
ISO/TS 22002 ISO/TS 22002 Food safety programs that are prerequisites for security – Part 1 Food manufacturing
ISO TS 22003 ISO TS 22003 Management of food safety systems organizations that add audit and certification for Food safety-related management system audits and certifications.
ISO TS 22004 – Food safety management systems – Guidance for the application of ISO 22000.
ISO 22005 – Traceability in the food and feed chain – Basic guidelines and the fundamental requirements for the system’s design and implementation.
ISO 22006 – Quality management systems – Guidance for the use of ISO 9002:2000 to crop production.
ISO 22000 is also used in the Food Safety Systems qualification (FSSC) Scheme FS22000. The FS22000 scheme is an Global Food Safety Initiative (GFSI) approved scheme.