The main responsibility of all businesses operating in the food sector is to provide hygienic practices and traceability at every stage of the supply chain and to keep foodstuff safe from the farm to the fork of the consumer.
The ISO 22000 Food Safety Management System standard, developed by the International Organization for Standardization (ISO), describes specific criteria and basic requirements for the food safety management system for all businesses in the food chain. This standard defines food businesses' obligation to control food safety hazards and the work they need to do to ensure that foodstuffs are reliable for consumption.
Like all ISO standards, the ISO 22000 standard is regularly reviewed and improved to ensure that it meets the requirements of the day. The current version is ISO 22000: 2018. This release covers the latest trends in food safety and food safety requirements and addresses the challenges the food industry faces globally. On the other hand, together with the increasing population, it helps to build trust in existing foods and ensure that food production is reliable and sustainable.
The 22000 version of the ISO 2018 standard introduces a new understanding of risk that distinguishes between operational-level risk and management-level strategic level risk.
The ISO 22000 Food Safety Management System standard is a management system standard that helps businesses improve their overall performance when it comes to food safety. With this standard, businesses gain the ability to consistently provide products and services related to foodstuffs that are reliable and meet legal requirements. It also implements advanced risk management in food safety processes within the organization.
In addition, food businesses and suppliers have proven that foodstuffs comply with the Codex Alimentarius (food codex) issued by the United Nations for governments, which includes food safety rules. This codex covers many food safety standards, formulated to protect the health of people in the food trade. Foodstuffs offered to consumers must be safe and of good quality. It is also important that foodstuffs do not carry disease-causing organisms.
Codex Alimentarius (food codex) was originally designed by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) during the 1960 years.
The ISO 22000 Food Safety Management System standard is a management system standard that can be applied to any business on the food chain, from the field to the consumer's desk. ISO 22000 Certificate is important for businesses to prove to customers that they have a food safety management system. This document provides customer confidence in food produced in accordance with ISO 22000 standard. On the one hand, customers demand safe food, while on the other hand, food companies want the food obtained from suppliers to be safe. These two points have become increasingly important today.
Developed by the International Standards Organization (ISO), the basis of this standard is the Quality Management System approach. The standard also adapted HACCP principles to apply to food safety (Hazard Analysis and Critical Control Points, Hazard Analysis and Critical Control Points).
The ISO 22000 standard describes the requirements for food safety processes and procedures and requires businesses to implement the prerequisite programs and the HACCP standard. Unlike the FSSC 22000 and SQF (reliable quality food) certification programs in force in food safety, the ISO 22000 standard does not have specific requirements for mandatory programs. Only the enterprise is expected to identify and implement the appropriate programs. In this way, ISO 22000 is more flexible and can be applied and certified by any food company.
The ISO 22000 standard requires businesses operating in the food industry to establish a food safety management system. In this way, enterprises will have a documented system that is fully implemented throughout the enterprise:
Effective prerequisite programs to ensure a clean and hygienic working environment
A hazard analysis and critical control plan to identify, prevent and eliminate risks that threaten food safety
All management system processes, from management and business planning to daily communication and operations that affect food safety, to manage food safety throughout the enterprise
The ISO 22000 Food Safety Management System standard covers all special requirements in this area. For example,
Having a general food safety policy developed by the top management of the enterprise
Setting goals for the enterprise to achieve this policy
Planning, designing, implementing and documenting a management system
Keeping system performance records
Establish a food safety team of qualified employees within the enterprise
Establish effective communication with customers, suppliers and third party persons and organizations outside the enterprise, as well as establish procedures for effective internal communication
Preparing emergency plans
To conduct management review meetings in order to evaluate the performance of Food Safety Management System
To provide all necessary resources for the efficient operation of the system, including trained and qualified staff, adequate infrastructure and appropriate working environment to ensure food safety.
Comply with HACCP (Hazard Analysis and Critical Control Points) principles
Establish an effective traceability system for the identification of foodstuffs
Establishing a system for corrective and preventive actions and ensuring control of the inappropriate product
Establishing procedures for the withdrawal of foodstuffs offered to consumers when necessary
Periodic controls of the devices used for monitoring and measuring
Establish and implement an internal audit program in business growth
To continuously improve and update the Food Safety Management System
Preconditional programs are programs and practices that are applied to food establishments to produce reliable food products in their working environments. The ISO 22000 Food Safety Management System requires pre-requisite programs to control the possibility of contamination of work environments. There are different prerequisite program requirements depending on the field of activity of the enterprise. Namely;
TSE ISO / TS 22002-1 Prerequisite programs in food safety - Part 1: Food manufacturing
TSE ISO / TS 22002-2 ... Section 2: Food and beverage service
TSE ISO / TS 22002-3 ... Section 3: Farming
TSE ISO / TS 22002-4 ... Section 4: Manufacture of food packaging
First, it is determined whether the organization meets the mandatory requirements of the standard and whether to proceed to the next stage.
It is checked whether necessary procedures and audits have been developed and your institution's readiness for evaluation is reviewed.
The findings that arise in the first two stages are evaluated and after all corrective actions are reviewed, document preparation is started.
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