1. The background of ISO22000:2005

With the development of science and technology and the improvement of people's material living standards, consumers are paying more attention to the requirements of food safety and hygiene, and traditional food production management methods are difficult to ensure the production of safe food for three reasons:

1. Relying on spot-checks of production status;

2. Relying on the inspection after random sampling of finished products;

3. Depends on reactivity to fait accompli.

Note: Sampling inspection itself has the risk of misjudgment, and food comes from a single perishable organism, and the individual sample inhomogeneity is more prominent than that of hardware, electronics, electromechanical, chemical and other industrial products, and the risk of misjudgment is even greater. Unpredictable; a large number of finished product inspection costs are high, the cycle is long, and once unqualified, it is too late; the reliability of hazardous substance detection is relative, even if the test results meet the regulatory requirements, it does not eliminate people's doubts about food safety

2. The origin and development of food safety management

The concept of HACCP originated in the 1960s and was jointly proposed by the US Fort Pierce (PILLSBURY) company, the US Army Natick (NATICK) laboratory, and the National Aeronautics and Space Administration (NASA), mainly to develop space food and ensure spaceflight. food safety of employees.

The main development process of HACCP is as follows:

In 1971, the concept of HACCP was first publicly proposed at the National Food Protection Conference in the United States;

HACCP was carefully considered at the National Food Protection Conference in 1972;

In 1973, the US government authorized the implementation of low-acid canned food;

In 1977, Lee first applied the HACCP concept to aquatic products;

In 1985, the National Academy of Sciences recommended the application of HACCP in the food industry;

In 1986, the US Congress authorized NOAA (National Oceanic and Atmospheric Administration) to design and improve the supervision system of aquatic products according to the HACCP concept;

From 1987 to 1991, he extensively studied the HACCP of aquatic products in the United States to formulate a supervision program;

The FDA requires HACCP controls in the marine food industry in the Federal Notice of February 2, 1994 (59FR4142), with a deadline of December 1997;

Unless the marine food entering the EU after January 1, 1995 is produced under the HACCP system, the final product will be fully tested. time;

In 1998, RVA of the Netherlands and DANAK of Denmark successively launched the "Evaluation Standards for the Implementation of HACCP System";

On November 15, 2001, ISO took advantage of the opportunity of CAC to temporarily not formulate HACCP guidelines for the application of ISO9000 series standards, and introduced HACCP principles into ISO9000 to form ISO15161: 2001 "ISO9001: 2000 Application Guidelines in the Food and Beverage Industry";

At the end of 2005, ISO released ISO22000 "Food Safety Management System - Requirements for Organizations in the Whole Food Chain".

3. The generation of IS022000

IS022000:2005 is a set of food safety management system specially formulated by ISO/TC34 Agricultural and Food Technical Committee for food chain.

IS022000:2005 is under HACCP, GMP (Good Manufacturing Practice) [(GAP Good Agricultural Practice, GHP Good Hygiene Practice, GDP Good Distribution Practice, GVP Good Veterinary Practice, GPP Good Manufacturing Practice, GTP Good Trade Practice)] and SSOP (Sanitation It is formed on the basis of standard operating procedures) and at the same time integrating some requirements of ISO9001:2000.

Fourth, the role of IS022000

The functions of IS022000 are as follows:

A. Hazards can be effectively identified and controlled;

B, can effectively reduce costs;

C, can improve consumer trust;

D, can promote the development of international trade.

5. Application Scope of IS022000

A. Organizations directly involved in one or more links in the food chain, such as: feed processing, planting production, auxiliary material production, food processing, retail, food services, catering services, organizations providing cleaning, transportation, storage and distribution services.

B. Organizations indirectly involved in the food chain, such as equipment suppliers, suppliers of cleaning agents and packaging materials and other food contact materials.