The ISO22000 food safety management system standard was officially published on September 1, 2005. The standard aims to ensure that there are no weak links in the entire food chain to ensure the safety of food supply.

What kind of organization can implement ISO22000 standard?

ISO 22000 applies to all organizations in the entire food supply chain, including feed processing, primary product processing, to food manufacturing, transportation and storage, as well as retailers and the catering industry. In addition, other organizations closely related to food production can also adopt this standard, such as the production of food equipment, the production of food packaging materials, the production of food detergents, the production of food additives and the production of other food ingredients.

importance

Consumers or customers continue to require relevant organizations throughout the food supply chain to demonstrate and provide sufficient evidence of their ability to identify and control food safety hazards and other factors that may have an impact on food safety.

Therefore, many countries have established their own food safety management systems. However, the inconsistency of these standards makes the organization at a loss. For this reason, the international food standard ISO22000, which harmonizes the food standards of various countries, came into being. This standard can make up for the deficiencies of ISO9001:2000 for food production and can be shared at the same time.

The main content of ISO 22000

interactive communication

Communication is necessary to ensure that all relevant food safety hazards are identified and controlled at every step of the food chain. Includes communication between upstream and downstream organizations in the food chain.

System Management  

The most effective food safety systems are established, operated and improved within the framework of a structured management system.

Hazard Control

ISO 22000 dynamically integrates the principles and applications of HACCP with pre-requirements, using hazard analysis to determine strategies to be taken to ensure that food safety hazards are controlled through a combination of HACCP and pre-requirements.

Advantages of ISO 22000

Organized and targeted communication among trading partners

Optimize resources

Improve records

The better the planning, the less post-verification

Systematically manage upfront requirements

basis for decision

Focus on controlling the points that must be controlled

Reduce repetitive system audits to save resources

ensure product safety

Reduce the risk of injury or death to consumers from the product

Compliance with regulations and trade guidelines

International recognition