ISO 22000 Certification

What is ISO 22000?

ISO 22000:2005 is an international standard that gives requirements for an organization’s Food Safety Management System (FSMS). It is part of a family of standards published by the International Organization for Standardization (ISO) often referred to collectively as the ISO 2000 series.

ISO22000is a relatively new standard and is based around ISO9001but has been generated specifically for the food industry. The standard is based on Hazard Analysis and Critical Control Points (HACCP) where potential hazards are identified and a detailed plan established to ensure elimination or effective control over hazards such as physical, chemical or microbiological contamination.

ISO 22000 deals with the fundamentals of food safety management systems.  ISO 22000:2005 deals with the requirements that organizations wishing to meet the standard have to meet.  It has been designed to be compatible with other management system standards such as ISO 9001 and can be implemented within an integrated management system. ISO 22000:2005 specifies the basic requirements for a food safety management system (FSMS) that an organization must fulfil to demonstrate its ability to consistently produce food products which are safe for the end consumer.

The ISO 22000 standard has three parts:

1.    Good manufacturing practices (GMP) or pre-requisite programs requirements

2.    HACCP principles

3.    Management system requirements

History of ISO 22000

ISO 22000 was published in September 2005, to provide a framework of requirements, and confirm a global approach for an international industry. The standard was developed within ISO by experts from the food industry, along with representatives of specialized international organizations. Additional cooperation came from the Codex Alimentarius Commission, which was established by the United Nations’ Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.

Why ISO 22000?

§  Access to new markets

§  Compliance with the Codex HACCP principles

§  Providing communication of HACCP concepts internationally

§  An auditable standard with clear requirements so as to provide a framework for third-party certification

§  Enabling communication about hazards with partners in the supply chain

§  Compliance with a legal or business requirement

§  Competitive advantage in the marketplace

§  Identifying problem areas and opportunities for improvement

§  Independent verification of management system suitability & process reliability

§  Enhancing business reputation & corporate image

§  Showing people your care and have a commitment to their well-being

§  Greater staff awareness of, and increased visibility of company obligations

Clauses of ISO 22000 standard

4 Food safety management system
4.1 General requirements
4.2 Documentation requirements

5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 planning of food safety management system
5.4 Responsibility and power
5.5 Food safety team leader
5.6 Communication
5.7 Preparing to emergency situation and reaction to them
5.8 Management review

6 Resources management
6.1 Providing of resource
6.2 Human Resources
6.3 Infrastructure
6.4 Work environment

7 Safety product planning and realizing
7.1 General
7.2 Prerequisite programs
7.3 First phases of hazard analysis realization
7.4 Hazard analysis
7.5 Operational prerequisite programs
7.6 Occurring of HACCP plan
7.7 Updating of beginning knowledge and documents determined in PRP and HACCP
7.8 Verification plan
7.9 Monitoring system
7.10 Control of non conformity

8 Verification, validation and improvement of food safety management system

8.1 General
8.2 Validation of control guarding combinations
8.3 Control of monitoring and measurement
8.4 Verification of food management system
8.5 Improvement
8.5.1 Continual improvement
8.5.2 Updating of food safety management system

Organizations who can adopt ISO 22000:2005 include:

Direct food chain:

·      Farmers

·      Growers

·      Feed producers

·      Food manufacturers and processors

·      Food ingredient producers

·      Food storage, distribution and transport organisations

·      Caterers

·      Retailers

·      Food service operators such as restaurants and fast food outlets

Indirect food chain:

·      Producers of chemicals to be used in the food industry

·      Producers of equipment used in the food industry

·      Producers of cleaning and sanitizing equipment

·      Producers of packaging materials

·      Service providers

ISO 22000:2005 applies to all organizations, regardless of their size, that impact the food chain. This includes ingredient suppliers, equipment manufacturers, package suppliers, service providers, farmers, food processors, and catering and retailing organizations.

ISO 22000 with CDG Certification

CDG Certification is a well known name in food safety certification. We have certified many food businesses in India. Our systematic approach makes ISO 22000 certification easier & more fruitful. Our food safety auditors have very vast industry experience & they are able to add value to your FSMS processes. Please call us today on 9654656507 or mail us on cdgcertification@gmail.com for a zero cost discussion. You can visit http://www.cdgcertification.com/ to know more about us.