ISO 22000:2005 –
Food Safety Management System

ISO 22000:2005 is an international standard by ISO (the International Organization for Standardization) applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption involving the following elements;

• interactive communication

• system management

• prerequisite programs

• HACCP principles

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. 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, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.

The benefits of ISO 22000 Certification are:

Endorse Organization commitment on food safety by effective food safety management system for controlling food safety hazards.

Increased customer confidence, the community, employees and the Authorities.

International Recognition of Certification improve organisation image and reputation.

Advantage over business competitors.

Improved business management.

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