ISO 22000 Food Safety Management Standard

ISO 22000 will be international and will define the requirements of a food safety management system covering all organizations in the food chain from farmers to catering, including packaging. In recent times there has been a worldwide proliferation of third party HACCP and Food Safety Standards developed both by national standards organizations and industry groups including the UK’s own BRC.

The idea of harmonizing the relevant national standards on the international level was initiated by the Danish Standards Association (DS). ISO 22000 aims to harmonise all of these standards.

The standard has the following objectives:

1.Comply with the Codex HACCP principles.
2.Harmonise the voluntary international standards.
3.Provide an auditable standard that can be used either for internal audits,      self-certification or third-party certification.
4.The structure is aligned with ISO 9001:2000 and ISO 14001:1996.
5.Provide communication of HACCP concepts internationally.

The ISO 22000 gives definitions on related terms, describes a food management system including:

1.General system requirements.
2.Definition of the management responsibility and commitment.
3.Documentation requirements.
4.Definition of responsibility and authority.
5.Calling for a food safety team, communication, contingency preparedness and response.
6.Gives a review on management, resource management, provision of resources, human resources, realization of safe products, product and process data, hazard analysis, design of the CCP plan, design of the SSM programs, operation of the food safety management system, control of monitoring and measuring devices, measurement, analysis and updating of the FSM system.
7.System verification,validation and updating.
8.Correspondence between ISO 22000:200x and ISO 9001:2000.


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