ISO 22000, Food safety management systems (FSMS) is an international standard developed by the International Organization for Standardization applicable to all the organizations involved throughout the food and feed chain, regardless of size or sector.
Scope And Application:
ISO 22000 is applicable to all organizations directly or indirectly involved in the food value chain. This includes producers of packaging or detergents, suppliers of cleaning services, pest control or industrial laundry services. It allows you to assess ISO 22000, Food safety management, is an international standard intended to be used by all organizations within the food chain irrespective of its size or position in food chain. Becoming certified to Food safety management system allows a company to show their customers that they have food safety management system in place.
ISO 22000 IS APPLICABLE TO
Food manufacturers, retailers, traders.
Producers of packaging, and packaging materials, packers and distributers and other food contact material producer and their suppliers.
Transporters, storage and distribution service providers.
Food service outlets, caterers, hotel, and restaurants.
Producers of detergents, suppliers of cleaning material and services, pest control and industrial laundry service providers ,
Sanitizers and disinfectant manufacturers and their service providers.
Packaged water suppliers and producers.
Transportation, storage and distribution services
Harvesters of wild plants or animals, Animal feed producers
Implimentation Benifites:
The potential benefits of ISO 22000 are numerous, but the most significant are tangible and demonstrable improvements in food safety performance and a greater level of assurance in the area of legal compliance.
The ISO 22000 standard enables your organization to:
Build and operate a food safety management system within a well-defined and clear framework that is flexible to your business needs and expectations.
Understand what the actual risks are for the consumers and for your company.
Provide a tool for food safety performance improvement and the means to monitor and measure food safety performance effectively.
Better meet food safety legal compliance and corporate requirements.
Certification to the standard provides an effective means for your company to communicate with stakeholders and other interested parties. It is an important element in demonstrating food safety commitment under corporate governance, corporate responsibility, and financial reporting requirements.
GENERAL REQUIREMENTS
ISO 22000 requires that organization to build a Food Safety Management System and implemented fully throughout the facility which 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.
Interactive communication
Comply with applicable statutory and regulatory food safety Requirements.
To evaluate and assess the needs of customers and show that it conforms to the mutually agreed upon customer needs relating to food safety, which aims to improve customer satisfaction.
To effectively communicate food safety issues to their suppliers, customers and relevant interested parties throughout the food supply chain.
To make sure that the organization complies with its stated food safety policy and effectively shows this.
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 22000:2018.
DOCUMENTATION REQUIREMENTS
The food safety management system documentation includes the list as below:
Food safety policy and objectives
Planning and designing a management system
Maintaining records of the performance of the system.
Establishing a group of qualified individuals to make up a Food Safety Team.
Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
An emergency plan.
Holding management review meetings to evaluate the performance of the FSMS.
Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety.
Implementing Prerequisite Programs.
Following HACCP principles.
Establishing a traceability system for identification of product.
Establishing a corrective action system and control of nonconforming product.
Maintaining a documented procedure for handling withdrawal of product.
Controlling monitoring and measuring devices.
Establishing and maintaining and internal audit program.
Continually updating and improving the FSMS.
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