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ISO - 22000 - Food Safety Management

HomeServices - ISO-22000 Food Safety Management

Food safety is a global concern. Not only because of the continuing importance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs.

Food Safety :
Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food Safety Hazard:
A biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control

Biological Hazard
Pathogenic mcro organisms (e.g., bacteria, viruses)
Parasites
Physical Hazards
Metal, glass, etc.
Chemical Hazard
Natural toxins
Chemical
Pesticides
Drug residues
Unapproved food and colour additives
Decomposition (safety only, e.g., histamine)
Food Safety Management System: ISO 22000
A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork".

ISO 22000 uses HACCP. HACCP stands for Hazard Analysis and Critical Control Point. It was developed by the Codex Alimentarius Commission.

ISO 22000 shows organizations how to combine the HACCP plan with prerequisite programs (or programmes) and operational prerequisite programs into a single integrated food safety management strategy.

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.

Since ISO 22000 is a generic food safety management standard, it can be used by any organization directly or indirectly involved in the food chain. It applies to all organizations in the food chain.

ISO 22000 can be used by:
Primary Producers such as Farms , dairies etc.
Processors of Fish, Meat & Feed
Manufacturer of food products - Snack , Cereal , Bread etc.
Food Service providers – Grocery stores , hotels , Restaurant , Super markets
Other Service providers – Cold storages , Catering service , logistic etc.
Suppliers to Food industry – tools , utensils ,equipment etc.


Benefits
HACCP implementation improves / leads to

Conformance to Legal and Regulatory Requirements
Provide recognition throughout the supply chain as single standard approach to Food Safety
Compliance with the Codex HACCP principles.
Access to new markets through inclusion in the database of certified suppliers.
Increase profits by aligning your products to retailer/consumer requirements.
Improves the SAFETY and QUALITY of your product
Demonstrates sustainable production and manufacturing best practices
The ability to reduce the number and frequency of inconsistent and costly audits.
Systematic management of prerequisite programs.
Hazard analysis to evaluate threats to food safety.
Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
A systematic and proactive approach to identification of food safety hazards and development and Implementation of control measures.
Customer Confidence, Satisfaction and TRUST
clear responsibilities and authorities agreed for all staff
improved use of time and resources
greater CONSISTENCY and TRACEABILITY of products and services
Level of Assurance in Organisational QUALITY
Organisational PROFITABILITY
Ability to Differentiate Organization for Competitive Advantage
Organisational Credibility & Reputation

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Types of ISO Standards & its Usage

ISO 9001:2008 - Quality Management System
ISO 13485 - Medical Equipments
ISO-14001 - Environmental Management
ISO-22000 - Food & Safety Management
WHO-GMP - Food Management System
BRC - Food Management System



 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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