ISO 22000:2015

 

ISO 22000:2015 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 22000:2015 can be accomplished through the use of internal and/or external resources. .

 

Since ISO 22000 is a generic food safety management standard it can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.

 

Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System is a process control system designed to identify and prevent microbial and other hazards in food production and entire food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected. Such preventive control systems with documentation and verification are widely recognized by scientific authorities and international organizations as the most effective approach available for producing safe food.

HACCP / ISO 22000 enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety.

BENEFITS OF ISO 22000:2015/HACCP

A preventative approach to food safety-

Can help identify process improvements. Reduces the need for, and the cost of end product testing. Is complementary to quality management systems such as ISO 9000. Provides evidence of due diligence. Reduces the likelihood of product recall adverse publicity. Enhances customer satisfaction / reduces dissatisfaction. Facilitates better understanding of food packaging safety issues throughout the organization. Improves staff performance through the promotion of team spirit. Improves staff morale and motivation through a cleaner working environment.