Food Safety Management System (ISO 22000)
What is ISO 22000?
ISO 22000 is an international standard that specifies the requirements to establish, implement, maintain and continually improve a 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 a 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 and assess mutually agreed customer food safety requirements and to demonstrate conformity with them
- To effectively communicate food safety issues to interested parties within the food chain
- To ensure that the organization conforms to its stated 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 Certification?
- Supports strategic objectives of an organization by achieving food safety objectives
- Improves overall performance of food safety
- Satisfies the food safety concerns of customers and other interested parties
- Protects and enhances the reputation and credibility of an organization
- Creates a competitive advantage
- Demonstrates proactive control of food safety risks effectively and efficiently
- Addresses food safety vulnerabilities
- Helps to fulfil the compliance obligations
- Helps to identify and meet the expectations of customers and interested parties
- Develops a culture of food safety
- Demonstrates conformity to specified FSMS requirements
- Provides framework for effective communication internally and with trading partners and suppliers
- Identifies, assesses and controls food safety hazards
- Provides greater consistency in output and traceability of products and services
- Improves compliance with hygiene regulations
- Customer recognition and approval, as well as the potential to penetrate 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 legally defensible position against possible lawsuits