⇒ What is ISO 22000 (Food Safety Management System)?
ISO 22000 is an International Standard for FSMS (Food Safety Management System). This standard is generic in nature and can be applied to organizations of any type, size and nature. This international standard ISO 22000, can be implemented by any organization within the Food Supply Chain irrespective of whether it has a direct or circumlocutory involvement.
ISO 22000 is a highly efficient combination of audit able requirements of Food Safety Management System. It is a combination of HACCP Plan, per requisite programs and operational per requisite programs. Hazard analysis is the first step of Food Safety Management System as it involves identification of all hazards, analysis of significance and determining treatment methods required to establish an effective combination of control measures. All hazards including the ones expected to occur in food chain due to the type of facility or processes, are identified, assessed and actions taken.
1. Interactive communication
2. System Management
3. Prerequisite Programs
4. HACCP principles
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programs.
Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed.
Benefits of ISO 22000
→ Building a reputation of high quality and safe food product manufacturer.
→ Compliance with HACCP code principles.
→ Implementation of newest approaches to food safety management.
→ Recognition by all organizations, included into global food product supply chain.
→ System and proactive approach to identification of risks in respect of food safety, development and implementation of control measures.
→ Promotion of investment appeal; development of sustainable base for management decisions-making; arrangement of conditions for meeting mandatory statutory and regulatory requirements.
→ Substitution of generally accepted finished products sampling with proactive continual control of manufacturing processes.
→ Opportunity to develop efficient food safety management system based on already existing sanitary and hygienic programs and production control plans.