◊ Certification Services - ISO 22000:2005 Certification
ISO 22000: 2005 Certification is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.
The ISO 22000: 2005 Certification combines generally recognized key elements to ensure food safety along the food chain, including :
- Interactive communication
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
ISO 22000: 2005 Certification is an international accredited standard that harmonizes existing international and industry certification schemes and incorporates HACCP principles, though HACCP can still be implemented as a separate risk management tool. ISO 22000: 2005 Certification creates an effective and common structure for food safety management, communication throughout the supply chain, and management of food safety critical control points.
ISO 22000: 2005 Certification integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. 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 all that hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of processes and facilities used, are identified and assessed. Thus, it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
♦ Benefits Of 22000
- ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment,
packaging material, cleaning agents, additives and ingredients.
- A major resulting benefit is that ISO 22000 will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control
Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.
- An auditable standard with clear requirements which provides a framework for third-party certification.
- Suitable for regulators
- Allows organization within the food chain to demonstrate their commitment to food safety
- Improved internal and external communication
- Ability to show control of known food hazards
- Continuous improvement of an organization’s food safety management system
- The structure aligns with the management system clauses of ISO 9001 and ISO 14001
- Enables communication about hazards with partners in the supply chain
- System approach, rather than product approach
- Applicable to all organizations in the global food supply chain
- Systematic management of prerequisite programmes increased due diligence
- Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties
- Provides potential for harmonization of national standards
- Covers the majority of the requirements of the current retailer food safety standards
- Complies with the Codex HACCP principles
- Provides communication of HACCP concepts internationally
- A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures
- Resource optimization – internally and along the food chain
- All control measures are subjected to hazard analysis
- Better planning – less post process verification
- Improved documentation
- Better product image
