ISO 22000:2005

The International Organization for Standardization (ISO) has developed the ISO 22000 Food Safety Management Systems Standard. Officially called ISO 22000, Food safety management systems - Requirements for any organization in the food chain, ISO 22000 is an international standard and defines the requirements of a food safety management system covering all organizations in the food chain from ?farm to fork?, including catering and packaging companies.There has been a continuous increase in consumer demand for safe food. This has led to the development of numerous food safety standards. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000. The standard combines generally recognized key elements to ensure food safety along the food chain including: interactive communication; system management; control of food safety hazards through pre-requisiteprogrammes and HACCP plans; and continual improvement and updating of the management system.ISO 22000 is intended to define the requirements for companies that desire to exceed the regulatory requirements for food safety.A truly international standard for any business in the entire food chain from 'farm to fork' and including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000 is also for companies seeking to integrate their quality management system, for example ISO 9001, and their food safety management system.



Advantages 
- A truly global international standard.
- Provides potential for harmonization of national standards.
- Covers the majority of the requirements of food safety standards.
- Auditable standard with clear requirements.
- The structure aligns with the management system clauses of ISO 9001 and ISO 14001:2004.
- Resource optimization? Internally and along the food chain.
- Better planning, less post process verification.
- Systematic management of prerequisite programmes.
- Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties.
- A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures.