ISO 22000

ISO 22000 Requirements

ISO 22000 requires that organization to build a Food Safety Management System and implemented fully throughout the facility which includes,

• Effective Prerequisite Programs in place to ensure a clean sanitary environment
• A Hazard Analysis and Critical Control Plan developed to identify, prevent and eliminate food safety hazards,
• Established documented food safety management system processes to manage food safety throughout your organization - from management and business planning aspects to day to day communication and operations affecting food safety.
• Interactive communication
• Comply with applicable statutory and regulatory food safety Requirements.
• To evaluate and assess the needs of customers and show that it conforms to the mutually agreed upon customer needs relating to food safety, which aims to improve customer satisfaction.
• To effectively communicate food safety issues to their suppliers, customers and relevant interested parties throughout the food supply chain.
• To make sure that the organization complies with its stated food safety policy and effectively shows this.
• To seek certification or registration of its Food Safety Management System by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2018.

ISO 22000 Documentation Requirements

The food safety management system documentation includes the list as below:

• Food safety policy and objectives
• Planning and designing a management system
• Maintaining records of the performance of the system.
• Establishing a group of qualified individuals to make up a Food Safety Team.
• Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication.
• An emergency plan.
• Holding management review meetings to evaluate the performance of the FSMS.
• Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety.
• Implementing Prerequisite Programs.
• Following HACCP principles.
• Establishing a traceability system for identification of product.
• Establishing a corrective action system and control of nonconforming product.
• Maintaining a documented procedure for handling withdrawal of product.
• Controlling monitoring and measuring devices.
• Establishing and maintaining and internal audit program.
• Continually updating and improving the FSMS.

• Helps to improve food safety management
• Enhances consumer confidence
• Supports regulatory compliance
• Increases access to new markets
• Facilitates international trade

• Promotes continuous improvement
• Increases operational efficiency
• Facilitates supply chain management
• Supports risk management
• Enhances brand reputation