ISO 22000 Standard Certification

2. ① Overview Of ISO
② Introduction To Food Safety
③ What Is ISO 22000?
④ Benefits of ISO 22000
⑤ ISO 22000 Certification
Process
CONTENTS

3. ISO (International Organization for Standardization) is an
independent, non-governmental, international organization that
develops standards to ensure the quality, safety, and efficiency
of products, services, and systems.
ISO certification certifies that a management system,
manufacturing process, service, or documentation procedure
has all the requirements for standardization and quality

4. Introduction To Food
Saftey
• Current world food trade is valued at $300-400 billion.
• With the demand for food rising to meet the ever growing
• world population, food safety is becoming, even more,
• important.
• The reason why food safety has such an important role
• in the manufacturing process is to ensure the products
• delivered to consumers do not interfere with a person's
• health.
• Failing to comply to food safety regulations can result in
• the transmission of foodborne illnesses.

5. What is ISO 22000?
ISO 22000 is an internationally recognised standard
that combines the ISO 9001 approach to food safety
management and HACCP for the assurance of food
safety at all levels.
The standard maps out how an organisation can
demonstrate its ability to control safety hazards to
ensure that food is safe.

6. ISO 22000 can be used by any organisation within
the food supply chain.
The standard integrates the principles of a HACCP
(Hazard Analysis and Critical Control Point) 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.

7. Control Union Certification provides globally
accredited certification in this standard across a
wide range of food chain categories.
These include food manufacturing, feed production,
storage and distribution or the production of
packaging and packaging material.

8. Benefits Of ISO 22000
• Improved management and communication.
• Assurances on quality, reliability and safety.
• Decrease costs from withdrawals or recalls.
• Improved reputation and brand loyalty.
• More confidence in disclosures.
• Less food borne diseases.
•
• Better quality and safer jobs in the food industry.

9. • Better utilisation of resources.
• More efficient food safety hazard control.
• Systematic management of prerequisite programmes.
• Valid basis for taking decisions.
•
• Control focused on priorities.
• Saves resources by reducing duplication.
• Better planning, less post-process verification.
• Development of a food safety management system.

11. Our food should be our medicine
and our medicine should be our
food.
—Hippocrates