Food safety management systems
The ISO 22000 series standards, which describe the Food Safety Management System model, are developed to help organizations participating in the food chain meet the requirements and expectations of customers and other interested parties.
The ISO 22000 standard contains the main regulations, as well as requirements for the food safety management system in cases where an organization in the food chain needs to demonstrate its ability to manage food safety hazards in order to ensure food safety at the time of their use. The requirements of the ISO 22000 standard are harmonized with the requirements of other standards, for example, the ISO 9001 Quality Management System standard, and thus can be implemented in an integrated management system.
Independent confirmation of compliance of the management system with the requirements of ISO 22000 can be obtained from a third party – the certification body. Organizations seeking recognition of their food safety management system can use this standard to certify and fulfill contractual obligations.
The standard combines the principles of the hazard analysis system and critical control points (HACCP) and the application stages developed by the Codex Alimentarius Commission, the concept of a systematic approach, the principles of management using the HACCP plan with pre-necessary programs, the exchange of information with suppliers, contractors, consumers, legislative and regulatory authorities, the concept of continuous improvement.
Implementation of the food safety management system provides for:
- defining a food safety policy that must meet both legislative and regulatory requirements and mutually agreed with consumers in the field of food safety;
- appointment of the head of the food safety group;
- establishment of internal information exchange for timely updating of information on product requirements, production conditions, Personnel Management, external regulatory requirements;
- implementation and maintenance in working condition of the procedure for managing potential emergency situations and accidents that may affect the safety of food products;
- providing relevant material and human resources;
- analysis of the organization’s food safety management system to ensure its continued suitability, adequacy and effectiveness;
- description of raw materials, substances and materials included in or in contact with products to the extent necessary for hazard identification and assessment;
- identification and assessment of all biological, chemical, and physical hazards, as well as appropriate management measures upon their occurrence for each type of product/process using the HACCP plan, Work Prerequisite Programs, as well as development, implementation, and maintenance of prerequisite programs;
- implementation of processes necessary for validation of control impacts and/or combinations of control impacts and for verification and improvement of the food safety management system.
ISO 22000 series standards include:
- ISO 22000:2005, «Food safety management systems. Requirements for any organizations in the product chain»;
- ISO 22000:2018, «Food safety management systems. Requirements for any organizations in the food chain»;
- ISO 22003:2013, «Food safety management systems. Requirements for bodies conducting audit and certification of food safety management systems»;
- ISO 22004:2014, «Food safety management systems. Guidelines for the use of ISO 22000:2005»;
- ISO 22005:2007, «Traceability in the food industry supply chain. General principles and basic requirements for the design and implementation of systems».
- ISO/ТS 22002-1:2009, Pre-required food safety programs. Part 1: Food production;
- ISO/TS 22002-2:2013, Pre-required food safety programs. Part 2: Catering;
- ISO/TS 22002-3:2011, Pre-required food safety programs. Part 3: Agriculture;
- ISO/TS 22002-4:2013, Pre-required food safety programs. Part 4: Production of food packaging;
- ISO/TS 22002-5:2019, Pre-required food safety programs. Part 5: Transport and storage;
- ISO/TS 22002-6:2016, Pre-required food safety programs. Part 6: Animal feed and nutrition production.
The requirements of the ISO 22000 standard are intended for use by all organizations involved in one or more stages of the food chain directly (e.g. feed manufacturers, crop companies, livestock companies, ingredient manufacturers, food manufacturers, retailers, food service companies, catering companies , transport companies, service organizations in the field of storage and distribution of goods) or indirectly (organizations related to the food industry, such as manufacturers of equipment, packaging material, cleaning agents, additives and ingredients).
Benefits of Implementation and Certification:
- building a reputation as a manufacturer of high-quality and safe food products;
- compliance with the principles of the HACCP code;
- introduction of the latest approaches to product safety management;
- recognition by all organizations in the global food supply chain;
- a systematic and proactive approach to identifying risks in the field of food safety, developing and implementing control measures;
- increasing investment attractiveness;
- creation of a reliable basis for making managerial decisions;
- creating conditions for the implementation of mandatory legislative and regulatory requirements;
- replacing the generally accepted selective control of finished products with preventive continuous control of production processes;
- the possibility of creating an effective food safety management system based on existing sanitary and hygienic programs and production control plans;
- exceptionally high degree of harmonization with ISO 9001 “Quality management systems. Requirements”, which simplifies the creation of integrated management systems;
- a significant reduction in the cost of verification at the end of product processing;
- filling the existing gap between the requirements of the HACCP system and the ISO 9001 standard;
- reducing the number of errors in the work of personnel by increasing the level of its training;
- reduction of expenses for the management activities of the organization due to their restructuring in terms of the cost of monitoring and testing products.