ISO 22000 FSMS
Food safety management system
What is Food safety management system?
ISO 22000 is a generic food safety management standard. It can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc., as well as food service providers such as restaurants, fast food chains, hospitals and hotels.
Supporting services and providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging, should not be forgotten. In short, if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.
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.
Benefits of ISO 22000
- Introduce internationally recognized processes to your business
- Give suppliers and stakeholders confidence in your hazard controls
- Put these hazard controls in place across your supply chain
- Introduce transparency around accountability and responsibilities
- Continually improve and update your systems so it stays effective
- Embed and improve the internal processes needed to provide consistently safe food for the consumer
- Provide confidence to the organization and the management team that the organization’s practices and procedures are in place and that they are effective and robust
- Provide confidence to customers and other stakeholders (through the ISO 22000 certification process) that the organization has the ability to control food safety hazards and provide safe products
- Provide a means of continual improvement that ensures that the food safety management system is reviewed and updated so that all activities related to food safety are continually optimized and effective
- Ensure adequate control at all stages of the food supply chain to prevent the introduction of food safety hazards
The standard approach to ISO 22000
The standard approach to ISO 22000 is that specified by the Codex Alimentarius, 1997, and follows 7 basic principles:
- Conducts a hazard analysis
- Determine the critical control points
- Establish critical limits
- Establish a system to monitor control of the CCP
- Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
- Establish procedures for verification to confirm that the ISO 22000 system is under control
- Establish documentation concerning all procedures and records appropriate to these principles and their application