ISO22000

Introduction

With the increasing demand for safe food among consumers, many companies are developing food quality and safety management systems based on Hazard Analysis and Critical Control Points (HACCP). In 2001, ISO began to establish an auditable standard, which further deepened the role of HACCP in food safety management systems and pushed the latest form of ISO 22000 to the peak of development. The ISO 22000 standard attempts to define food safety management requirements for companies that need to comply with and exceed global food safety regulations. This standard encompasses the needs of all consumers and markets. It accelerates and simplifies procedures without compromising other quality and food safety management systems.

ISO 22000 is an international certification standard that defines the requirements for a food safety management system. It is applicable to all organizations and can run through the entire supply chain - from farmers to food services, processing, transportation, storage, retail, and packaging.

ISO 22000 has created a harmonious safety standard that is recognized worldwide. By integrating multiple stakeholders, methods, and applications, ISO22000 has become easier to understand, apply, and identify. This makes it a more effective and rapid tool for entering the market than previously integrating standards from multiple countries.

ISO 22000 specifies the requirements for a food safety management system, combined with recognized key elements, to ensure food safety from the food chain to the final point of consumption:

Provide interactive communication across the supply chain on an international scale;

● Adhere to HACCP principles - hazard analysis, identification of major control points (CCP's), establishment of hazard links, monitoring of CCP's, establishment of corrective measures, and record keeping confirmation;

●Coordinate spontaneous and necessary standards;

●Establish a structure in accordance with ISO 9001:2000;

● System management;

● Process control.

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