Food Safety Management System (ISO 22000:2005)

ISO 22000:2005 Food Safety Management System- requirement for any organization in the food chain, it is an international standard which defines the requirements of food safety management System Covering all organizations in the food chain, including catering and packaging companies. Key elements of the standard include:

  • Interactive communication.
  • System management.
  • Control of food hazard through pre-requisite programs.
  • HACCP plans, continual improvement and updating of the management system.
  • ISO 22000 STANDARD CHARACTERISTIC

    The ISO Technical Committee laying down the standard based on specifications connected to Codex Alimentations and international standards that could be useful in improvement and raising it on the higher level of organizationsí food safety systems. According to ISO 22000 standard the organizations should plan and improve all processes that are needed to realize safe products through effective improvements, planned actions implementing and monitoring as well as keeping going the control measures connected to food safety. This standard is constructed of 8 chapters:

    1. Scope
    2. Normative references
    3. Terms and definitions
    4. Food safety management system
    5. Management responsibility
    6. Resource management
    7. Planning and realization of safe products.
    8. Validation, verification and improvement of the food safety management system.

    There have been defined requirements for food safety management system where organization: needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption; follows the law requirements; realizes the food safety policy; effectively communicates food safety issues to their suppliers, customers and relevant interested parties in the food chain; and seeks for certification or registration of its food safety management system These organizations are aware of raising need of demonstration and providing the evidence for its ability to identify and control the food safety hazards and the conditions influencing the food safety.