What is ISO 22000:2005 Food Safety Management System?

ISO 22000:2005 adopts the ISO9000 architecture, and applies HACCP (Hazard Analysis and Critical Control Point) principle as a method to the whole system; it clarifies hazard analysis as the core of safe food realization planning, and uses product characteristics, intended use, flowcharts, processing steps and control measures, and communication in the preparatory steps developed by the Codex Alimentarius Commission (CAC) as inputs to hazard analysis and its updates.

Benefits of Implementation:

Developed with the participation of experts in the food sector, ISO 22000 incorporates the principles of hazard analysis and critical control points in a single document and contains requirements of key standards for all types of food retailers worldwide. Through ex ante hazard analysis and preventive management of key points in the full food production process, a preventive and control system can be developed to expand food traceability to the maximum extent and identify weaknesses in the full production chain. Obtaining ISO 220000/HACCP certification is an important sign of an enterprise's commitment to food safety.

- Resource optimization

- Better planning and less time for authentication

- More effective and dynamic control of food safety hazards

- All control measures are based on hazard analysis

- Pre-required system management

- Compliance

Importance:

Consumers or customers keep requiring that relevant organizations throughout the food supply chain should be able to show and provide sufficient evidence of their ability to identify and control food safety hazards and other factors that may affect food safety.

Therefore, many countries have established their own food safety management systems. However, the inconsistency of these standards has left organizations at a loss. To this end, the international food standard ISO 220000/HACCP, which harmonizes food standards of different countries, has been created. This standard can make up for shortcomings of ISO 9001:2000 in food preparation.

Applicable Scope

It shall apply to all organizations throughout the food supply chain, from feed processing, primary product processing, to food manufacturing, transportation, and storage, as well as retailing and catering. In addition, other organizations closely related to food production may also adopt the standard. Such organizations include food equipment producers, food packaging materials producers, food detergent producers, food additives producers, and other food ingredients producers.