ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization:
— to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
— to demonstrate compliance with applicable statutory and regulatory food safety requirements,
— to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
— to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
— to ensure that the organization conforms to its stated food safety policy,
— to demonstrate such conformity to relevant interested parties, and
— to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
What does iso 22000 require?
ISO 22000 requires that you build a Food Safety Management System. This means that you will have a documented system in place and fully implemented throughout your facility that includes:
- Effective Prerequisite Programs in place to ensure a clean sanitary environment
- A Hazard Analysis and Critical Control Plan developed to identify, prevent and eliminate food safety hazards,
- Established documented food safety management system processes to manage food safety throughout your organization – from management and business planning aspects to day to day communication and operations affecting food safety.