Food Safety Management System
The ISO 22000 standard covers the requirements of the food safety management system required to ensure that food is safe at the time of consumption and to demonstrate its ability to control threats to food safety in an organization in the food chain.
The design and implementation of an organization's food safety management system is influenced by varying factors, particularly food safety hazards, products provided, processes used, and the nature and scale of the organization. During hazard analysis, the organization determines the strategy used to achieve hazard control with the combination of prerequisite programs, operational prerequisite programs, and the HACCP plan.
Bu standart 3 öğeden oluşmaktadır:
- 1- Good manufacturing practices or prerequisite program requirements
- 2- HACCP principles
- Yönetim sistem gereksinimleri
ISO 22000:2005 For whom?
It is a true international standard for all organizations in the “farm to fork” food chain, including associated organizations such as manufacturers of equipment, packaging, cleaning materials and additives. ISO 22000:2005 is also for any organization that wants to combine their food safety management system with quality management systems such as ISO 9001:2015.
Benefits of ISO 22000 certification:
- It ensures compliance with food legislation and laws.
- It provides customer trust and satisfaction.
- It provides ease of trade within and outside the European Union.
- The use of preventive methods instead of corrective prevents product losses. Potential hazards are initially identified and can be eliminated.
- It provides economical control of food-borne hazards. It reduces the risk of producing faulty products with process control.
- It reduces the risk of production and sale of unsafe product. It reduces the risk of food poisoning and death.
- It provides a good foothold/confidence building in the food supply chain.
