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ISO 22000 is the international standard for food safety management systems. The current edition is ISO 22000:2018. It sets the requirements an organisation in the food chain must meet to show that the food it produces or handles is safe at the time of preparation and consumption. With CE Danışmanı (CE Consultant) you get your ISO 22000 certificate through a single point of contact for the whole process.
What food safety means in the standard
Food safety is the assurance that food will not harm the consumer when it is prepared and eaten according to its intended use. A food safety hazard can arise at any link of the food chain, so control cannot rest with one company alone. ISO 22000 therefore relies on active communication along the chain, with suppliers, customers and the relevant authorities.
The standard combines four key elements:
- System management
- HACCP principles
- Prerequisite programs
- Interactive communication
ISO 22000 and HACCP
HACCP stands for Hazard Analysis and Critical Control Points. Its principles are:
- Conduct a hazard analysis
- Determine the critical control points
- Establish critical limits
- Establish monitoring procedures
- Establish corrective actions
- Establish verification procedures
- Keep systematic records and documentation
ISO 22000 does not replace HACCP. It places the HACCP principles and the Codex application steps inside a full management system, which makes it the more comprehensive of the two.
Who can apply it
The requirements are generic. Any organisation in the food chain can apply them, whatever its size or complexity.
Directly involved:
- Food and food ingredient producers
- Farmers and harvesters
- Feed producers
- Caterers and ready meal companies
- Food storage, retail and transport companies
Indirectly involved:
- Manufacturers of food processing equipment
- Cleaning and sanitation service providers
- Producers of cleaning chemicals for the food sector
- Producers of packaging and other materials that come into contact with food
The food safety team
The standard requires a food safety team made up of staff with knowledge and experience of the organisation’s products, processes, equipment and food safety hazards. The team carries out the hazard analysis and plans the verification and improvement of the system.
Prerequisite programs
Prerequisite programs (PRPs) are the basic conditions and activities needed to keep a hygienic environment along the food chain. They aim to prevent biological, chemical and physical contamination of the product through the working environment. Operational prerequisite programs (OPRPs) are the measures that the hazard analysis identifies as essential to control the likelihood of a hazard being introduced, or of it spreading or multiplying. Packaging and equipment surfaces that touch the food are handled under the prerequisite programs.
Hazard analysis
- Identification. Food safety hazards are identified and acceptable levels are determined.
- Assessment. Each hazard is assessed by the severity of its effect on health and the likelihood of its occurrence.
- Control measures. Control measures are selected and assigned either to the OPRPs or to the HACCP plan.
Documentation
- Documented food safety policy and related objectives
- The procedures and records the standard requires
- Documents showing that the system is developed, implemented, verified and updated effectively
Is ISO 22000 mandatory?
No. Certification is voluntary and the decision is left to the organisation. Many customers and retailers ask their suppliers for it.
What a company gains
- Hazards are identified in advance, which lowers the risk of foodborne illness
- An effective self-control mechanism over the production process
- Less faulty production, lower costs and fewer complaints
- Easier acceptance as a supplier in export markets
- Better stock control and delivery timing
- A structured way to follow food safety legislation
- Clearer communication with suppliers and customers along the food chain
The traceability, quality control and allergen management procedures set up for ISO 22000 also make audits for schemes such as kosher and halal certification easier to prepare for. The system can be combined with ISO 9001.
How CE Danışmanı helps
- Review of current practice against the requirements of ISO 22000
- Food safety policy, prerequisite programs, hazard analysis and HACCP plan prepared with your team
- HACCP and food safety training for staff
- Internal audit and preparation for the certification audit
Tell us about your company and we will reply with our offer as soon as possible.
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