ISO 22000:2005

ISO 22000:2005

ISO STANDARDS

ISO 22000 is an internationally recognized standard developed by food industry professionals for the food industry. This standard aims to harmonize the requirements for food safety management throughout the food supply chain.

ISO 22000 is HACCP based preventive food safety management system. The ISO 22000:2005 standard is generic, i.e. applicable to both food manufacturing as well as food related industry like packaging, storage and distribution channel in public and private sectors. They say what should be done by an organization to manage the food safety hazards of its activities, but do not dictate how to do it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

The HACCP is an acronym for: Hazard Analysis Critical Control Point. The HACCP system is made based on identifying food safety hazards related to chemical, physical and biological and minimize risk related to food safety by implementing control based scientific approach. It suggests establishing controls and taking preventive steps to such hazards and condition of food having the potential to cause an adverse health effect

Benefits of ISO 22000

  • Assured safety of food to customers,
  • Verifiable and auditable system
  • Protected brand through established controls on physical, chemical and biological hazards
  • Scientific control system with HACCP
  • Lesser margin for food contamination
  • Increased market presence
  • Reduced barriers among international trades
  • Improved communication as well as Market credibility / image with systematic approach
  • Improved internal management as well as confidence of stake holders.

Principles of ISO 22000

  • Preparation of a list of steps in the process where significant hazards occur and describe preventative measures.
  • Identification of the Critical Control Points (CCPs) in the process.
  • Establishment of critical limits for each preventative measure associated with each CCP.
  • Establishment of CCP monitoring requirements.
  • Establishment of procedures for using the results of monitoring to adjust the process and maintain control.
  • Establishment of corrective action to be taken when monitoring indicates that there is a deviation from an established critical limit.
  • Establishment of procedures for verification that the HAACP system is working correctly