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ISO 22000 : 2005 - Food Safety Management Systems |
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In September 2005, the international Organization for Standardization published food safety management standard entitled ISO 22000:2005, food safety management system- requirement for any organization in the food chain. This auditable standard combines all of the organized food safety elements including: HACCP principles as defined by the Codex Alimentarius Commission, pre-requisite programs, system approach to food safety, communication along the food chain.
ISO 22000 is written as management system standard. As a result the standard addresses the following elements. |
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Policy |
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Planning |
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Implementation and operation |
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Performance assessment |
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Improvement |
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Management review |
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The difference between ISO 22000: 2005 and the Codex HACCP |
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Codex HACCP is an excellent guidance document, provides information about the principles of HACCP. |
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ISO 22000: 2005 is an auditable standard. |
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Having general requirements for a food safety management system. |
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Validation, verification and improvement of the food safety management system. |
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Management responsibility. |
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Resource management. |
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Planning and realization of safe products. |
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It's not only for food processors |
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Food safety is as strong as the weakest link in the food chain. |
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Therefore, ISO 22000: 2005 is written to be used by all organizations that are in the food chain, regardless of size or position in the food chain. |
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It also provides a common description for a food safety management system regardless of whether or not an organization must also comply with national regulatory HACCP requirements. |
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The benefits of implementing ISO 22000: 2005 include |
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A clear, auditable and global standard, which provides a state of the art definition of a food. |
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Safety management system. |
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Incorporating the five preliminary steps and seven principles of Codex HACCP. |
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A direct link between pre-requisite programs and the HACCP plan designed to increase the effectiveness of the food safety management system. |
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Providing an approach and structure in alignment with both ISO 9001: 2000 and ISO 14001: 2004. |
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Improving internal communications on food safety issues with staff. |
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Enhancing customer satisfaction and improving your image with customers. |
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