ISO 22000:2018

ISO 22000:2018

ISO 22000

ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product. This is becoming more and more important as customers demand safe food and food processors require that ingredients obtained from their suppliers to be safe.

The International Organization for Standardization (ISO) developed the Food Safety Management System Certification: ISO 22000. ISO and its member countries used the Quality Management System approach, and tailored it to apply to Food Safety, incorporating the widely used and proven HACCP principles and Good Manufacturing Principles.

The standard has requirements for Food Safety Management Systems processes and procedures, and requires that the organization implement prerequisite programs and HACCP.

Unlike some of the other Food Safety Management Systems Certification programs (for example FSSC 22000 and SQF) the ISO 22000 does not have specific requirements for prerequisite programs (PRPs), but requires that the organization identifies and implements the appropriate programs. This makes it more flexible, and food organizations of any type can implement and be certified to ISO 22000.

Food processors and manufacturers can use the ISO Technical specification ISO/TS 22002-1 to develop their PRP programs. It outlines the requirements for PRP programs that are applicable to these organizations. The requirements outlined are widely accepted and are equivalent to the requirements in the PAS 220, the publicly available specification used along with ISO 22000 for the FSSC 22000 Certification scheme.

ISO 22000 is not a Global Food Safety Initiative (GFSI) benchmarked standard. This means that if your customer base or market is looking for a GFSI Recognized standard you should look at FSSC 22000, which is the most similar to ISO 22000 or one of the other GFSI recognized certification schemes.

BENEFITS OF ISO 22000

In this contemporary world, several food organisations, manufacturing units, and industries have emerged. In order to compete with them, there has to be a unique identity in the market to showcase their products and services as certified amidst the consumers.

As a certified organisation, it not only promotes the trade and economic growth, of the company but it also strengthens trust among the public.

ISO 22000 food safety standard aims to minimize the risk of bacterial contamination and food adulteration thereby reducing the health risk, throughout the entire ISO 22000 food safety management process.

Global recognition: As well known as the ISO 22000 certification is, ISO 22000 certified companies meet international standards in every stage of production. It shows the uniqueness of the organisation, more than others.

Minimum risk of liability: An organisation following these food safety standards have limited liability, as the quality of the food materials are harmless.

Access to international trade: As the ISO 22000 certification is a globally accepted standard, it opens the gate of the organisation to expand its trade activities all over the world.

Consistent improvements in processing and performance: There will be steady improvements in the perspective of food processing with subject to hygiene, quality, safety packing, etc thus resulting in a better performance of the organisation.

Edge over advantage in the market: Any organisation or enterprise with ISO 22000 certification will be preferred in the global market than its competitors, because of their identity and trustworthiness maintained by them.

Promotes the smooth relationship with consumer/ distributor: As food products and ingredients are highly reliable, there will not be any controversy or issues arising between them in the whole food supply chain process.

Promotes overall business growth: During the course of the time, the organisation will fetch a prominent position in the market thereby increasing the opportunity to improve the overall economic growth of the organisation.

Reduced errors and customer complaints: By following the prescribed standards stated by the ISO 22000, maximum errors will be eliminated and the satisfaction of the customer will be high, resulting in reduced complaints of the customer.

Increased trust among the public: Now due to the increased awareness, people prefer certified food products in the markets, in order to get rid of any health risks.

THE PROCEDURE FOR ISO 22000 CERTIFICATION

Buy the ISO standard manual: The ISO 22000 manual could be obtained from the market, and evaluate the terms and conditions of the standards mentioned. After that, these standards should be acknowledged to the employees of the organisation in order to carry out this throughout the process.

Get the application form from the accredited ISO certification body: The application form should be obtained from the ISO certification body, which is mainly located in Arab countries like UAE, Kuwait, Qatar, etc.

Preliminary assessment of infrastructure: After the application was made to the official ISO certification body, the initial assessment will be conducted on the basic structure of the management system related to the standards which were met. After the assessment is over, there will be suggestions to improve the standards.

Certification of audit: Once the preliminary audit is over, the document containing the results of department wise and clause wise scrutiny is sorted out and the certificate of an audit is formulated.

Surveillance audit: After the first audit, there is a surveillance audit to verify the ongoing improvement of the standard system, cross-checking the previous audit on non-conformities, and suggesting an improved standardization has to be met.

Recertification in the next 3 years: Re-certification can be done after three years, once the company has met the set of standards mandated by the ISO Certification authority. So it creates an opportunity for the entities to get recertified by meeting the ISO 22000 standards

ISO 22000 FAMILY OF STANDARDS

ISO published additional standards that are related to ISO 22000. These standards are known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards:

  • ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
  • ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001 Withdrawn).
  • ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing; Part 2: Catering; Part 3: Farming; Part 4: Food packaging manufacturing; Part 5: Transport and storage; Part 6: Feed and animal food production
  • ISO/TS 22003 – Food safety management systems for bodies providing audit and certification of food safety management systems.
  • ISO/TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
  • ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
  • ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.

ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme FSSC 22000. FSSC 22000 is a Global Food Safety Initiative (GFSI) approved scheme, also referred to as a certification programme owner (CPO).

MANDATORY DOCUMENTS

  • Emergency readiness and response.
  • Preliminary Analysis of Production method.
  • Product Withdrawal.
  • Pre-requisite Program.
  • Procedure for HACCP arrange.
  • Hazard Identification Procedure.
  • Control of Non-Conforming merchandise.

 

FAQ

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.
A FSMS is a systematic approach to controlling food safety hazards within a food business in order to ensure that food is safe to eat. All businesses are required to put in place, implement and maintain a FSMS based on the principles of Hazard Analysis Critical Control Point (HACCP).
Generally the ISO 22000 requirements are: Having an overall Food Safety Policy for your organization, developed by top management. Setting objectives that will drive your companies efforts to comply with this policy. Planning and designing a management system and documenting the system.
FSMS 22000 certification is valid for three years, but certified companies must undergo a surveillance audit every year to maintain certification.
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 42,937 sites certified. The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) and the World Trade Organization (WTO) Principles for the Development of International Standards.
1. Customer satisfaction 2. Improvement of relations between the parties 3. Realization of legal compliance 4. Improved risk management 5. Food poisoning events are completely prevented. 6. Decrease in production errors also reduces production costs. 7. All demands of the consumers regarding food safety are met. 8. Effective communication with suppliers, customers, auditors, distributors and other related parties is ensured on food safety standards. 9. Production processes are documented and quality is created.
1. Comply with stringent requirements for international food safety and document that compliance 2. Improve quality assurance and make risk management more efficient 3. Gain a competitive edge through worldwide recognition and acceptance 4. Obtain the trust of customers, partners and the authorities 5. Acquire new customers by improving your image 6. Easier combination with other management systems
1. Create an application /contract. 2. Quality Documents Review. 3. Make an Action Plan. 4. Initial Certification Audit. 5. Completing the ISO Certification. 6. Surveillance Audits.
ISO 22000 can be used by any organisation within the food supply chain. The standard integrates the principles of a Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes as well as other food safety system requirements.
1. Procedure for emergency preparedness and response 2. Procedure for Preliminary Analysis of Production Process. 3. Procedure for Product Withdrawal 4. Procedure for Pre-requisite Program 5. Procedure for HACCP Plan 6. Procedure for Hazard Identification Procedure 7. Procedure for Control Of Non-Conforming Products 8. Procedure for Internal Quality And Food Safety Audit 9. Procedure for Control Of Monitoring And Measuring Devices 10. Procedure for Management Review 11. Procedure for Document And Data Control 12. Procedure for Control Of Quality Records 13. Procedure for Correction, Corrective And Preventive Action