- Food Safety Management Systems (ISO 22000-Food Safety Management System)- Food Safety: HACCP, ISO 22000, FSSC 22000, GFSI, Global Standard for Food Safety (BRC)
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety.
Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
ISO 22000 standard
The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
- interactive communication
- system management
- prerequisite programs
- HACCP principles
Critical reviews of the above elements have been conducted by many scientists. 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.
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 has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.
ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements.