ISO 22000:2005 Food Safety Management System Requirements for Food Chain

ISO 22000:2005 is the international standard that specifies the requirements for Hazard Analysis Critical Control Point food safety management systems in organizations concerned within the production, processing, transport or distribution of food product.

This type of certification is suited to businesses that need international recognition of their food safety management system.

ISO 22000 specifies the key elements for a food safety management system including:

elements of ISO 22000 FSMS

  • Interactive communication on the food chain
  • A system management structure that’s incorporated into the management of the organization
  • Prerequisite programs that underpin the organization’s food safety management system, and
  • HACCP system supported Codex principles

The ISO 22000 standard specifies the requirements that alter an organization

  1. To plan, implement, operate, maintain, and update a food safety management system (FSMS) geared toward providing product that, consistent with their supposed use, area unit safe for the buyer.
  2. To demonstrate compliance with applicable statutory and restrictive food safety needs
  3. To evaluate and assess client needs and demonstrate conformity with those reciprocally in agreement client needs that relate to food safety, so as to boost client satisfaction.
  4. To effectively communicate food questions of safety to their suppliers, customers and relevant interested parties within the organic phenomenon
  5. To ensure that the organization conforms to it’s explicit food safety policy
  6. To demonstrate such conformity to relevant interested parties, and
  7. To seek ISO 22000 food certification or registration of it’s food safety management system by an external organization, or build a self-assessment or self-declaration of conformity to the present international customary.

The ISO 22000:2005 standard is meant to handle aspects of food safety solely, though the approach printed within the international standard can even be thought-about to handle alternative food specific aspects like quality and moral problems.

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One thought on “ISO 22000:2005 Food Safety Management System Requirements for Food Chain

  1. Does HACCP address temperature of precooked foods? Like keeping it cold enough before processing, getting it hot enough during processing and then cold quickly for packaging?

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