What is ISO 22000?
ISO 22000 is an international standard that specifies the requirements to establish, implement, maintain and continually improve Food Safety Management System (FSMS). This standard also enables an organization that is directly or indirectly involved in the food chain:
- To plan, implement, operate, maintain and update FSMS providing products and services that are safe in accordance with their intended use.
- To demonstrate compliance with applicable statutory and regulatory requirements.
- To evaluate, assess and comply to mutually agreed customer food safety requirements.
- To effectively communicate food safety issues to interested parties within the food chain.
- To ensure that the organization conforms to its food safety policy.
- To demonstrate conformity to relevant interested parties.
- To seek certification or registration of its FSMS by an external organization, or make a self-assessment or self-declaration of conformity to this document.
Who should implement ISO 22000?
All requirements of this document are generic and are intended to be applicable to all organizations in the food chain, regardless of size and complexity. Organizations that are directly or indirectly involved include, but are not limited to, feed producers, animal food producers, harvesters of wild plants and animals, farmers, producers of ingredients, food manufacturers, retailers, and organizations providing food services, catering services, cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and disinfectants, packaging materials and other food contact materials.
This standard allows any organization, including small and/or less developed organizations (e.g. a small farm, a small packer-distributor, a small retail or food service outlet) to implement externally- developed elements in their FSMS.
What are the key benefits of ISO 22000 ?
- Enhances corporate image, credibility and competitiveness to get more business.
- Supports strategic objectives of an organization by improving performance of food safety.
- Satisfies the food safety concerns of customers and other interested parties.
- Demonstrates proactive control of food safety risks effectively and efficiently.
- Addresses food safety vulnerabilities.
- Helps to fulfill the compliance obligations.
- Develops a culture of food safety.
- Demonstrates conformity to specified FSMS requirements.
- Provides the framework for effective communication with internal and external interested parties.
- Identifies, assesses, and controls food safety hazards.
- Provides greater consistency in output and traceability of products and services.
- Customer recognition and approval, as well as the potential to penetrate in new markets.
- Greater staff awareness about their responsibilities and compliance obligations.
- Potentially reduces audit frequency from regulators and other interested parties.
- Demonstrates “due diligence” to create a legally defensible position against possible lawsuits.