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 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 fulfill 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 the 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 a legally defensible position against possible lawsuits