CONSULTANCY SERVICES

Industry Specific Standards

ISO 22000

Introduction

The ISO 22000 is an auditable standard which integrates the seven principles of the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by the CODEX Alimentarius Commission.

The ISO 22000 international standard specifies the requirements for a Food Safety Management System (FSMS) that involves interactive communication, system management, prerequisite programmes and HACCP principles. It is relevant to all parties in the food chain as food safety hazards can occur at any stage in the food chain and a combined effort of all parties is required.

Benefits of Implementation

ISO 22000 provides uncountable benefits - both tangible and intangible. A typical organisation would enjoy the following:

• an internationally-recognised standard that incorporates legal and regulatory requirements relating to food safety management including HACCP systems
• improved communication both internally and with trading partners and suppliers
• ongoing up-to-date identification, assessment and control of food safety hazards
• greater consistency in output and traceability of products and services
• improved compliance with hygiene regulation
• customer recognition and approval, as well as the potential to penetrate new markets

Frequently Asked Questions (FAQs)

How do we establish the food safety controls that are required?

ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, be identified and assessed. Hazard analysis helps in establishing the hazards that need to be controlled and those that need not. Subsequently, the organization is able to determine an effective combination of control measures and come up with the prerequisite programmes and the HACCP plan.

How different is ISO 22000 from ISO 9001?

ISO 22000 has greater requirements pertaining to food safety. For instance, that the FSMS must conform to appropriate statutory and regulatory requirements, that food safety be supported by the business objectives, procedures such as emergency preparedness, product recall and withdrawal, and that analysis for food safety hazards be conducted as part of the process for planning the safe realization of food production.