Definition

 

ISO 22000: 2018 is a Food Safety Management System (FSMS) that can be applied to any organization in the food chain, from Farm to Fork. Becoming certified to ISO 22000 allows a company to ensure their customers that they have  a FSMS in place. This provides customer confidence in the product. It is becoming more and more important, as customers demand safe food and food processors require that ingredients obtained from their suppliers, are also safe.

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Scope

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ISO 22000 requires that you build an FSMS. This means that you will have a documented system in place and fully implemented throughout your facility. This includes:

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• effective Prerequisite Programs in place to ensure a clean sanitary environment

• a Hazard Analysis and Critical Control Plan (HACCP) developed to identify, prevent and eliminate food safety hazards

• established and documented food safety management system processes to manage food safety throughout your organization, including everything from management and business planning aspects to day to day communication and operations affecting food safety

 

Benefits of ISO 22000: 2018

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The ISO 22000 standard contains specific requirements to be addressed by the FSMS which are beneficial for your company. The standard requires food safety management system processes which include:

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• having an overall Food Safety Policy for your organization, developed by top management

• setting objectives that will drive your company's efforts to comply with this policy

• planning and designing a management system and documenting the 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 equally effective for internal communication

• having 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 an internal audit program

• continually updating and improving

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