ISO 22000:2005 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.
ISO 22000:2005 specifies requirements to enable an organization to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
- To demonstrate compliance with applicable statutory and regulatory food safety requirements
- To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
- To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
- To ensure that the organization conforms to its stated food safety policy,
- To demonstrate such conformity to relevant interested parties, and
to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.
Benefits
- An auditable standard with clear requirements which provides a framework for third-party certification
- Suitable for regulators
- The structure aligns with the management system clauses of ISO 9001 and ISO 14001
- Enables communication about hazards with partners in the supply chain
- System approach, rather than product approach
- Applicable to all organizations in the global food supply chain
- Systematic management of prerequisite programmes
- Increased due diligence
- Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties A truly global international standard
- Provides potential for harmonization of national standards
- Covers the majority of the requirements of the current retailer food safety standards
- Complies with the Codex HACCP principles
- Provides communication of HACCP concepts internationally
- A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures
- Resource optimization – internally and along the food chain
- All control measures are subjected to hazard analysis
- Better planning - less post process verification
- Improved documentation
Who is applicable for?
ISO 22000:2005 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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
How can ISO - Certification help you to get ISO 22000:2005 Certification?
ISO - Certification will assist your organization in ISO awareness training, documentation, implementation, internal auditing and overall process optimization as per ISO 22000:2005 standard. ISO - Certification is a result oriented professional training and certification service providers, offering systematic approaches to improve quality and effectiveness of the system and enhance the productivity by offering systematic approaches. Our main objective is to help you and your organization improve profitability, through better utilization of all of your resources.
