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ISO 22001

Food Safety Management System

WHAT IS ISO 22001?

 

The ISO 22000 family of International Standards addresses food safety management. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.

 

The purpose of ISO 22000

 

ISO 22000:2018 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.  The standard combines generally recognized as key elements to ensure the safety and hygiene within the food chain, including:

 

  • control of risks to safety and food hygiene by implementing HACCP plans;

  • systems management, updating and improvement of the management system for safety and environmental hygiene.

  • The ISO 22000 standard is indicated even for companies that operate in the food and who want to integrate the management system for quality with the management system for safety and food hygiene.
     

The certification of conformity of its food management system to ISO 22000 requirements: 2005 has the following benefits to your organisation:

  • It is an international standard recognized globally

  • It is capable of harmonizing national standards and most of the requirements of the current standards of safety and food hygiene

  • It complies with the principles of HACCP

  • It is suitable for the regulatory authorities

  • It is easy to implement and reconcilable with the management rules ISO 9001 and ISO 14001

  • It has the ability to communicate risks to the partners of the supply chain.

 

DISTINCTIVE BENEFITS OF ISO 45001 CERTIFICATION

  • System approach instead of the product

  • Resource optimization both internal and of the food chain

  • Risk analysis of all the control measures

  • Better planning, less post process verification

  • Better quality documentation

  • Systematic management of prerequisite programs

  • Dynamic communication of issues relating to safe and healthy food with suppliers, customers, regulators and other stakeholders

  • Systematic and proactive approach to the identification of risks to food safety and hygiene and the development and implementation of control measures.