ISO 22000: Food Safety Management System

ISO 22000 is developed by ISO to deal with the food safety. With the increasing demand of the processed food, and other eatable products, there was a need for an internationally recognized standard that takes care of the Food Safety. Food safety is directly linked to the food borne hazards present in the food at the point of consumption.

ISO 22000 is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

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The ISO 22000:2005 standard outlines Food safety management system needs for any organization in the good chain and is one of a family of standards focused at the development, implementation and development of a food safety management system.

ISO 22000 deals with the fundamentals of food safety management systems. ISO 22000:2005 deals with the needs that organizations wishing to meet the standard have to meet. It has been designed to be compatible with other management system standards like ISO 9001 and can be implemented within an integrated management system.

ISO 22000 deals with the fundamentals of food safety management systems. ISO 22000:2005 deals with the needs that organizations wishing to meet the standard have to meet. It has been designed to be compatible with other management system standards such as ISO 9001 and can be implemented within an integrated management system.

Benefits of Implementation

  • Increase the business potential among the competitor.
  • Progress the confidence of customer and interested party.
  • Decrease wastage of raw materials & time.
  • Enhanced Operation control towards employee health and safety.
  • Increase the food safety during emergency situation.
  • Progress the identification, traceability and product recall system.
  • Progress the credibility of product among the customer.
  • Overall Development of organization reputation in the market.
  • Business opportunity improved.

Applicable Scope

All Organizations in the Food Supply Chain:

  • Food manufacturers and processors.

  • Suppliers of raw materials and food packaging.

  • Foodservice establishments, restaurants, and hotels.

  • Food transportation and storage companies.

  • Retailers and food distributors.

Applicable to All Sizes:

  • From small businesses to large corporations.

Required Information

Organization Information:

  • Organizational chart, number of employees, and responsibilities related to occupational safety.

  • List of main activities and processes.

Current Occupational Safety Data:

  • Reports on workplace accidents and related incidents.

  • Occupational disease records and employee health data.

  • Current risk control measures.

Legal Requirements and Regulations:

  • Legal regulations related to occupational safety and health.

  • Licenses, compliance records (if applicable).

Existing Systems:

  • Documents and processes related to safety management (if available).

  • Internal audit reports or third-party evaluations.

Objectives and Expectations:

  • Goals for improving occupational safety and health.

  • Requirements from customers, partners, or stakeholders.

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