About iso 22000 and 14000

1. AMRUTHA . K
SUBMITTED TO : Dr. ANIL KUMAR CHAUHAN
MSC .FOOD TECHNOLOGY
1st YEAR

2. INTRODUCTION
The International organization for standardization (iso) is an independent , non-
governmental international organization with a membership of 162 national
standards bodies. Through its members it bring together experts to share
knowledge and develop voluntary , consensus-based , market relevant
international standard that support innovation and provide solution to global
challenges . Iso was founded in 1947,since then have published more than
19000 international standards covering almost all aspects of technology and
business.

3. OBJECTIVE
To provide products that is customer focused or oriented.
To enhance customer satisfaction for the products and their trust in it
To enhance quality management.
To enhance effective and efficient products design and development.
BENEFITS
Ensure that products and services are safe ,reliable and of good quality . For
business ,they are strategic tools that reduce costs by minimizing waste and
errors, and increasing productivity. They help companies to access new
markets, level the playing field for developing countries and facilitate free
and fair global trade.

4. ISO 22000 – FOOD SAFETY MANAGEMENT
• The ISO 22000 family of international standards
addresses food safety management.
• The consequences of unsafe food can be serious
and ISO’s food safety management standards help
organizations to identify and control food safety
hazards .
• As many of today’s food products repeatedly cross
national boundaries, international standards are
needed to ensure the safety of the global food
supply chain.

5. • The ISO international standard specifies the
requirements for a food safety management system
that involves the following element.
• Interactive communication
• System management
• Prerequisite programs
• HACCP principle
• Iso 22000 has been aligned with iso 9001 in order to
enhance the compatibility of the two standard.
• Iso 22000 integrates the principles of the HACCP
system and application steps developed by codex
Alimentarius commission.

6. The ISO 22000 series consisted of the following specification.
 ISO 22000 – Food safety management system – requirements for any organisation in the food chain.
 ISO 22001– Guidelines on the application of ISO 9001:2000 for food and drink industry ( replaces: ISO
15161: 2001)
 ISO/TS 22002– Prerequisite programmes on food safety .
 ISO TS 22003 – Food safety management system for bodies providing audit and certification of food
safety management system .
 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 system – Guidance on the application of ISO 9002:2000 for crop
production.
 ISO 22000 is also used in food safety systems certification (FSSC) scheme FS22000. FS2000 is a Global
Food Safety Initiative (GSFI) approved scheme.

8. ISO 22000:2005
 It specifies requirements for a food safety management system where an
organization in the food chain needs to demonstrate its ability to control food
safety hazards in order to ensure that food is safe at the time of human
consumption.
 Applicable to all organization regardless of size, which are involved in any aspect of
food chain and want to implement systems that consistently provide safe food.
 ISO 22000:2005 specifies requirements to enable an organization
 To plan, implement, operate, maintain and update a food safety management
system aimed at providing product that ,intended use , safe for the consumer.
 To demonstrate compliance with application statutory and regulatory food safety
requirements
 To evaluate and assess customer requirements thereby enhance customer
satisfaction. Effectively communicate food safety issues to suppliers ,customer etc.
 To ensure that the organization conforms to its stated food safety policy

9. ISO -22000:2018

10. WHY WAS IT REVISED ?
All ISO standards are reviewed and revised regularly to make sure they
remain relevant to the marketplace.
ISO 22000:2018 encompasses the latest trends and food safety requirements,
and it is a timely response to the rising global challenges faced by the food
industry.
 It will also help to address the growing need to ensure we can trust current
food security systems and that they are sustainable.
ISO 22000:2018 include improvement to definition, including those that
which align with Codex Alimentarius.
It also provide a new understanding of the concept of risk , distinguishing
between risk at the operational level and the strategic level of a management
system.

11. ISO
22000:2005
AND
ISO
22000:2018
DIFFERENCE

12. ISO 22003
 Food safety Management system- requirements for bodies providing Audit and
certification of food safety management system.
 Define rules applicable for the audit and certification of a food safety management
system complying with the requirements given ISO 22000.
 Provide the necessary information and confidence to consumer about the way
certification of their suppliers has been granted.
 Certification of FSMS is a third- party conformity assessment activity and body
performing this activity are third – party conformity assessment bodies.
 Certification of an FSMS according to ISO 22000 is a management
system certification not a product certification.

13. ISO 14000
 ISO14000 is a family of standards related to environmental management
that exist to help organization minimize how their operations negatively
affect the environment, comply with applicable laws, regulation, and
other environmentally oriented requirements and continually improve the
above.
 ISO 14000 is a similar to ISO 9000 quality management.
 The requirement of ISO 14000 are an integral part of the European
Union’s Eco-management and audit scheme (EMAS)
 ISO 14012 – Qualification criteria for environmental auditors.
 ISO 14011 – Audit procedure.
 ISO 14010 – General principle for environmental auditing.
 ISO 14004 – Guidelines on EMS principles , systems and supporting techniques.
 ISO 14001 – Environmental management systems specifications with guidance for uses.

14. EMS
An environmental management system is a management structure that allows an
organization to assess and control the environmental impact of its activities, product or
services.
GUIDING PRINCIPLES OF ISO 14000
Better environmental management.
Flexible and applicable to all nations.
Scientific
Practical and useful

15. ISO 14000 ENTAILS FIVE ASPECTS
 Environmental Management system
 Environmental Auditing and related investigations
 Environmental Labels and Declarations
 Environmental performance Evaluation
 Life Cycle Analysis and Terms and Definitions.

16. WHY ISO 14000
 Reduces environmental liability
 Enhance public image and reputation
 Assures customers
 Satisfies investor criteria
 Meets your clients registration requirement
 Reduces your consumption of materials and energy
 Facilities permits and authorizations
 Reduce the cost
 Improve industry – government relations

17. ISO is the International Organization for Standardization, set up with
the objective to promote the developments of standards and related
activities for facilitating international exchange of goods and services.
 The standards allow a wide flexibility, but, at the same time are
rigid too.
 They permit a supplier to formulate his own quality policy and
write the quality manual, procedures and instructions in his own
way, within the framework of the system elements, but does not
allow rendering of non- conforming products or services.
CONCLUSION

18. REFFERENCE
www.slideshare.net
https://www.wikipedia.org/
 https://www.iso.org/home.html
 Arvanitoyannis, I. S. (2009). HACCP and ISO 22000:
Application to foods of animal origin. John Wiley & Sons.
 De Silva, T. (2020). Integrating Business Management
Processes: Volume 2: Support and Assurance Processes. CRC
Press.

19. THANKYOU