ISO 22000, Food safety management systems - Requirements for any organization in the food chain, was first published in 2005. The standard provides international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain.
The goal of ISO 22000 is to control, and reduce to an acceptable level, any safety hazards identified for the end products delivered to the next step of the food chain. (An end product is defined as a product that will not undergo any further processing or transformation by the organization)
Since the first publication of ISO 22000 in 2005, users along the supply chain have been facing new food safety challenges - spurring a need for the standard to be revised. ISO 22000 standard was published in June 2018.
It is normal process for an ISO standard to be revised. In fact, every 5 years standards are reviewed to determine whether a revision is necessary, to ensure that the standards remain as relevant and useful to businesses as possible.
The key elements can be described as follows:
Food safety is not just something to be handled by the quality department. It is a top-management issue. ISO 22000 focuses on the involvement of the management team, which has to develop overall policy.
As food safety hazards may be introduced at any stage of the food chain, interactive communication both upstream and downstream is essential. In addition, internal communication is a key element to avoiding misunderstandings and minimizing risks. A common vocabulary is a great help in this connection.
ISO 22000 combines the recognized HACCP principles with prerequisite programmes. The hazard analysis determines a strategy and the prerequisite programmes set up an action plan.
ISO 22000 relies on a structured management system based on relevant parts of ISO 9001. It is possible to integrate them into one management system together with ISO 14001.
The prerequisite programmes are classified into 2 subcategories. The Infrastructure and Maintenance programs which cover permanent features in food safety. The Operational prerequisite programs are designed to reduce the risk of hazards in the product or processing environment.
Examples can include goals to improve on time delivery, defects, and controlling of OHS risk & reduction in Lost Time Injury Rate, The objectives should be designed to be S.M.A.R.T (specific, measurable, achievable, realistic and time-based):
Target line: Yearly
The Certification process shall consist of the following key stages:
With the right preparation and a good understanding of what is required for ISO 22000 Certification, Some documentation needed ready for Certification Process. The documentation will define:
Roadmap and plan for ISO 22000 Covering key Points:
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