ISO 22000 Food Safety Management Systems

In the recent years, food soundness and safety have been an unconditional requirement of customers as well as domestic and international regulations.

ISO 22000 is an international standard prescribing requirements for implementing and maintenance of an integral and efficient system of food safety management.

The Food Safety Management System is introduced by companies involved in production, transportation, storage, preparation and sale of food, with aim of providing customers with safe food by prevention.

Successful application of the food safety management system requires total commitment of the management and employees, as well as conducting procedures in compliance with principles and guidelines of the Good Manufacturing Practice (GMP) and requirements of the Good Hygiene Practice (GHP).

The standard includes 3 necessary components:
1. Requirements for prerequisite programmes, including good manufacturing practice
2. HACCP requirements (risk analysis and determining critical control points)
3. Requirements for the management system implementation

Benefits from ISO 22000 implementation:
  • Reduction of risks of delivering a product harmful to health
  • The most cost-effective food safety management
  • Ensuring compliance with regulations and a proof of application of those regulations
  • Ensuring compliance with product specifications
  • Helping ensure consistence in product quality
  • Helping indentify process improvements
  • Better understanding of food safety problems within a company
  • Avoiding product withdrawals and negative publicity
  • Increasing client trust and satisfaction
  • Possibility of certifying food safety management system
  • Complementarity with quality management systems (ISO 9001, ISO 14001, ...)
The differences between ISO 22000:2005 and HACCP include:
  • Developing a quality and food safety policy in contrast to measurable aims
  • Requirements for review of the food safety management system
  • Increased responsibility of the team leader
  • Additional requirements for internal and external communication
  • Additional control requirements
  • Explanation of prerequisite programmes
  • Additional documentation requirements
  • Requirements recommended by HACCP become obligatory by implementing ISO 22000