ISO 22000 is a standard developed by the International Organization for Standardization
dealing with food safety. It is a general derivative of ISO 9000.
ISO 22000 specifies requirements for a food safety management system where an organization
in the food chain needs to demonstrate its ability to control food safety hazards
in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in
any aspect of the food chain and want to implement systems that consistently provide
safe products. The means of meeting any requirements of ISO 22000 can be accomplished
through the use of internal and/or external resources.
ISO 22000 specifies requirements to enable an organization to:
Plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumers,
Demonstrate compliance with applicable statutory and regulatory food safety requirements.
Evaluate and assess customer requirements and demonstrate conformity with those
mutually agreed customer requirements that relate to food safety, in order to enhance
customer satisfaction, effectively communicate food safety issues to their suppliers,
customers and relevant interested parties in the food chain.
Ensure that the organization conforms to its stated food safety policy
Demonstrate such conformity to relevant interested parties
Seek certification or registration of its food safety management system by an
external organization, or make a self-assessment or self-declaration of conformity
to ISO 22000.
Key features of FSMS ISO 22000 Certification.
FSMS ISO 22000 Certification incorporates a step-by step procedure involving the
Step 1: Analysis of the current situation-Food Safety and risk assessment.
Step 2: Setting up goals and Interactive communication policy.
Step 3: Developing system management and establishing Food Safety policy.
Step 4: Developing the prerequisite programs and required documentation.
Step 5: Implementation and execution of HACCP principles.
Step 6: Evaluation of effectiveness and corrective action.
Step 7: Management Review.
Step 8: Setting up Continual Improvement strategies.
Step 9: Third party Certification audit.
Communication along the food chain is essential to ensure that all relevant food
safety hazards are identified and adequately controlled at each step within the
food chain. This implies communication between organizations both upstream and downstream
in the food chain. Communication with customers and suppliers about identified hazards
and control measures will assist in clarifying customer and supplier requirements.
Hazard analysis is the key to an effective food safety management system, since
conducting a hazard analysis assists in organizing the knowledge required to establish
an effective combination of control measures. ISO 22000 requires that all hazards
that may be reasonably expected to occur in the food chain, including hazards that
may be associated with the type of process and facilities used, are identified and
assessed. Thus it provides the means to determine and document why certain identified
hazards need to be controlled by a particular organization and why others need not.
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control
Point (HACCP) system and application steps developed by the Codex Alimentarius Commission.
By means of auditable requirements, it combines the HACCP plan with prerequisite
During hazard analysis, the organization determines the strategy to be used to ensure
hazard control by combining the prerequisite programs and the HACCP plan.
Recognition of the organization's role and position within the food chain is essential
to ensure effective interactive communication throughout the chain in order to deliver
safe food products to the final consumer.
The most effective food safety systems are established, operated and updated within
the framework of a structured management system and incorporated into the overall
management activities of the organization. This provides maximum benefit for the
organization and interested parties. ISO 22000 can be applied independently of other management system standards or integrated
with existing management system requirements which can be aligned with ISO 9001
in order to enhance the compatibility of the two standards. ISO 22000 is also used in the Food Safety Systems Certification (FSSC) Scheme FS22000.
FS22000 is a Global Food Safety Initiative (GFSI) approved scheme.
ISO22000 – FSMS Benefits The Business:
The widespread adoption of ISO 22000 means that suppliers can base the
development of their products and services on specifications that have wide acceptance
in their sectors.
Businesses using ISO 22000 are increasingly free to compete on many more
markets around the world.
More efficient validation and documentation of techniques, methods and
Increased profits and increased potential for economic growth and development
and trade liberalization.
The existence of divergent national or regional standards can create
technical barriers to trade.
Negotiating the emergence of regional and global markets, IS0 22000 create
"a level playing field" for all competitors on those markets.
Provide technological and scientific know-how and bases for developing
health, safety and environmental legislation.
Provide education to food regulatory personnel.
Confidence that organizations implementing ISO 22000 have the ability
to identify and control food safety hazards.
Provides potential for harmonization of national standards.
Provides a reference for the whole food chain.
Auditable standards with clear requirements and provides a framework
for third party certification.
Contributes to a better understanding and further development of Codex
System approach rather than product approach and suitable for regulators.
More efficient and dynamic food safety hazard control.
Systematic management of prerequisite programmes and valid basis for
Organizes and targets communication among partners and Resource optimization.
Improves documentation; Better planning, less post-process verification.
Makes sure no one uses a bad product and determines what to do with a
Deals with the root cause of problems, and Keeps records to use as a
tool to improve the system
Conformity of products and services to International Standards.
Provides assurance about quality, safety, security and reliability.
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, better utilization of resources, economic and social benefits.
Certification An ISO 22000 certificate is not a once-and-for-all award, but must
be renewed at regular intervals recommended by the certification body, usually once