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ISO 22000 Food Safety

ISO 22000 (Food safety management systems - Requirements for any organization in the food chain) Overview

ISO 22000 food Requirements for the ‘FOOD CHAIN’ Organization, a food safety management system, is an international standard designed to guarantee a world-class safe food supply chain and is a management standard aimed at food safety. While HACCP is a guideline for the establishment of a food safety system prepared by the United Nations Food and Agriculture Organization and the WHO's Codex Committee, ISO 22000 is an ISO-based food safety management system standard. ISO 22000 was created with the intention of continuously improving the food safety management system and consists of contents that can use the Pre-requisite Program (HACCP), a management means for safe product realization.
ISO 22000 (Food safety management systems - Requirements for any organization in the food chain) Feature and backgrounds
The ISO 22000 is subject to appropriate control as the FOOD CHAIN as a whole, as the risk of tissue food safety involved throughout FOOD CHAIN, from securing raw materials to end consumers, can arise at any stage of FOOD CHAIN as a whole. Therefore, it is possible to utilize organizations directly related to FOOD CHAIN as well as organizations indirectly related to them.

ISO 22000 (Food safety management systems - Requirements for any organization in the food chain) Contents

No. Title
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
5 Leadership
5.1 Leadership and commitment
5.2 Policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Actions to address risks and opportunities
6.2 Objectives of the food safety management system and planning to achieve them
6.3 Planning of changes
7 Support
7.1 Resources
7.2 Competence
7.3 Awareness
7.4 Communication
7.5 Documented information
8 Operation
8.1 Operational planning and control
8.2 Prerequisite programmes (PRPs)
8.3 Traceability system
8.4 Emergency preparedness and response
8.5 Hazard control
8.6 Updating the information specifying the PRPs and the hazard control plan
8.7 Control of monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan
8.9 Control of product and process nonconformities
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.2 Internal audit
9.3 Management review
10 Improvement
10.1 Nonconformity and corrective action
10.2 Continual improvement
10.3 Update of the food safety management system

ISO 22000 (Food safety management systems - Requirements for any organization in the food chain) Introduction Effectiveness and Necessity

  • 1) Improving consciousness and establishing management methods.
    2) External promotion.
    3) Improve the validity of SUPPLY CHAIN.
    4) Establishing a systematic food safety and hygiene management system.
    5) Securing food safety.
    6) Maximize the efficiency of the hygiene management system.
    7) Increase corporate image and client confidence.
    8) Increase economic profits due to reduced product defect rate, client complaints, and enhancement.
The U.S Certificated Body is constantly striving to become an excellent client-satisfied company by securing sincere and experienced judges to enable domestic and foreign companies to adopt ISO 22000 and is confident that it can overcome various crises by establishing internationally recognized quality systems.