3. ISO22000:2005 3» ISO 22000 Food Safety Management System
ISO 22000 is an international standard that defines the requirements for
Food Safety Management Systems.
It applies to all organizations in the food chain.
The increase in consumer demand for safe food has led the International
Organization for Standardization (ISO) to develop the ISO 22000 standard
and release it as ISO 22000:2005, Food safety management systems -
Requirements for any organization in the food chain.
The standard builds on generally accepted principles for food safety in the
food chain and focuses on identifying and preventing food safety hazards
through PRPs (Pre-Requisite Programs) and HACCP (Hazard Analysis and
Critical Control Points) plans. It promotes communication, continual
improvement and management and updating of the food safety
management system.
5. HACCP&ISO22000 5» What is the Link between HACCP & ISO22000?
HACCP involves identifying hazards within the Food Safety
Management System and controlling them through prerequisite
programs (PRPs) and/or Critical Control Points (CCPs) in the food
production and preparation process.
ISO 22000 guides the HACCP process and incorporates it into its
standard.
6. HACCP 6» Hazard Analysis Critical Control Point (CCP)
HACCP is a method of ensuring food safety by examining every
step in a food operation, identifying the steps that are critical
to food safety and implementing effective control and
monitoring procedures at these steps.
7. ISO22000Compliance-Advantages 7» Obtaining ISO 22000 compliance will yield the
following benefits to your company:
• A systematic approach to identification of food safety hazards, which in turn aids in the
development and implementation of proactive control measures.
• Marketing advantage - increased business
• Improved efficiency and profitability
• Increased customer satisfaction
• Documented system provides useful reference
• Improved records in case of litigation
• Responsibilities of personnel clearly defined
• Improved control during periods of change or growth
• Improved communication on food safety issues
• Improved performance from suppliers
