ISO 22000

ISO 22000 – Food Safety Management Systems

The ISO 22000 standard is suitable and harmonized with other international management system standards, including ISO 9001. It is a must for integration with existing management systems and processes.

ISO 22000 is applicable to all organizations, directly or indirectly connected in the food value chain, from farm to fork.

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 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.

ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.

Benefits

Certifying your food management system against the requirements of ISO 22000:2005 will bring the following benefits to your organization:

  • Applicable to all organizations in the global food supply chain
  • A truly global international standard
  • 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
  • An auditable standard with clear requirements which provides a framework for third-party certification
  • Suitable for regulators
  • The structure aligns with the management system clauses of ISO 9001 and ISO 14001
  • Enables communication about hazards with partners in the supply chain

 

FSSC-22000 GENERAL INFORMATION

 

The FSSC 22000 Food Safety System Certification provides a framework for effectively managing your organization’s food safety responsibilities. FSSC 22000 is fully recognized by the Global Food Safety Initiative (GFSI) and is based on existing ISO Standards

The FSSC 22000 Food Safety System Certification gives a structure to viably dealing with your association’s sustenance wellbeing duties. FSSC 22000 is completely perceived by the Global Food Safety Initiative (GFSI) and depends on existing ISO Standards.

On the other hand, recognition of certification scheme by Global Food Safety Initiative (GFSI) plays a key role for companies, planning to supply or supplying products to large international food companies, large retailers, such as Tesco, Wal-Mart, Carrefour, Metro, etc. Upon the analysis of ISO 22000 requirements, Global Food Safety Initiative came to the conclusion on necessity to develop for food manufacturers more specific requirements for prerequisite programmes. That is how specification PAS 220:2008, Prerequisite programmes on food safety for food manufacturing, was developed (now PAS 220 is replaced by ISO/ТS 22002-1-2009).

Certification scheme, based on ISO 22000:2005 standard and PAS 220:2008 specification (now PAS 220 is replaced by ISO/ТS 22002-1-2009), was recognized by Global Food Safety Initiative (GFSI) and named FSSC 22000. The Foundation for Food Safety System Certification (FSSC) developed this certification scheme, holds proprietary rights, copyright, and right to conclude license agreement with Certification Bodies.

FSSC 22000 includes 4 parts, which contain:

  • description of certification scheme, requirements for organizations-food manufacturers;
  • requirements for Certification Bodies;
  • requirements for Accreditation Bodies;
  • order of the Board of Founders’, members of which approve requirements and certification scheme regulations.

 

BENEFITS FROM IMPLEMENTATION AND CERTIFICATION

 

  • recognition by all organization, included in global food supply chain;
  • confidence in food products quality;
  • demonstration of commitment to safe food products production, improvement of trademark authority and corporate image;
  • increase in the confidence level of customers, retail store chains, regulatory authorities and potential partners;
  • decrease of food safety-related risks;
  • improvement of supply chain management.