ISO 22000 – Food Safety Management
Food Safety is a global concern. It is an important concern not only because it is relevant to ones’ health but because it has a high impact on trade at global levels. Food safety incidents become quite common as globalisation of food production and procurement make food chains a complex and an unusually lengthy process.
ISO 22000 is certification issued with regards to the food safety management systems. It aims at justifying confidence that all the required measures to ensure food safeties throughout the links are adhered to. ISO 22000 is an internationally recognised standard incorporates the HACCP (Hazard analysis of critical control points).
This principle and implementation plans together develop an effective framework for food safety management. It also emphasises on developing good communication along food supply chain and prevention of food safety hazards.
An ISO 22000 certification reflects the ability of the certified organization to provide safe food products. Such products are certified to be in accordance with legislation and consumer needs. The focus of this standard is also high on continuous improvements along the food supply chains.
ISO 22000 – Scope:
It is necessary for organizations engaged in food products to secure consumer confidence. Consumers have always had high concerns towards products like food as they have a direct impact on their health. The food safety management requirements were developed as an ISO standards as a response to growing consumer concerns.
ISO 22000 – Relevant to:
Given that the standards are more inclined towards food safety management practices, it is relevant to those business forms which are engaged in production, of food and every such organization which is engaged into food supply chain. The ISO 22000 requirements are applicable to any organization engaged in the food chain
This standard is very relevant for the audit and certification of food manufacturers engaged in the following:
- Perishable animal products such as meat, poultry, eggs, dairy products and fish products. (Note* It excludes slaughtering and pre-slaughtering)
- Perishable vegetable products such as packaged fresh fruits and juices, packaged vegetables, preserved fruits and vegetables
- Long shelf life products at ambient temperature such as beverages, oils, pasta, grains, cereals and pulses. Water, cooking oil etc.
- Chemical products used for preservation of food such as vitamin additives and preserving agents.
ISO 22000 – Operations:
The two main operations covered under ISO 22000 include:
Primary food production: This include production of crops and feeds; processing of primary and secondary food, and wholesaling, retailing and distribution of food products
Other operations: It covers various operations employed in food manufacture and supply chain. To mention, transportation and storage; production of ingredients, additives, equipment, sanitizers and packaging materials. It includes the production of pesticides, fertilizers and pharmaceuticals.
Benefits of ISO 22000:
- Firms developing produce following the specifications of ISO 22000 are free to engage in open competition
- It encourages higher quality of food industry
- It promotes better living for the consumers
- Enhance corporate image and profitability
- It reduces the rates of foodborne diseases
- Development and promotion of health, safety and environmental legislation
Am I Eligible?
As long as you fall under either of the categories aforementioned, you can get certified regardless of your location and size.
As long as you are concerned to refrain from the consequences of poor food quality the implementation of this standard serves a better alternative.
ISO 22000 certification:
The ISO certification requires a rigorous assessment of the existing food safety management practices adopted at a firm. Depending on the size of the firm and the volume of trade therein, the certification can be sought following the ISO assessment checks and meeting their requirements.