ISO 22000
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ISO 22000 is a food safety management system by the International Organization for Standardization (ISO) which is outcome focused,[1] providing requirements for any organization in the food industry with objective to help to improve overall performance in food safety. These standards are intended to ensure safety in the global food supply chain. The standards involve the overall guidelines for food safety management and also focuses on traceability in the feed and food chain.
Food safety
Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer.[2]
ISO 22000 standard
ISO 22000 is the most popular voluntary food safety
- system management
- prerequisite programs
- HACCPprinciples
Critical reviews of the above elements have been conducted by many scientists.[5][6][7][8] Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements.
Recognition of the organization's role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the consumer.
ISO 22000 and HACCP
ISO 22000 has two Plan-Do-Check-Act (
Task | ISO 22000:2018 | General Principles of Food Hygiene, CXC 1-1969 |
---|---|---|
Establish the food safety team | Subclauses 5.3.1 c) and 5.3.2, and links to Subclauses 7.1.2 (people) and 7.2 (competence) | HACCP step 1 |
Provide the information needed to conduct the hazard analysis | Subclause 8.5.1 (from Subclauses 8.5.1.2 to 8.5.1.4) | HACCP steps 2 and 3 |
Prepare the process flow diagram | Subclause 8.5.1.5 | HACCP step 6 and principle 1 |
Identify the hazards associated with the food | Subclauses 8.5.2.1 and 8.5.2.2 | HACCP step 6 and principle 1 |
Conduct a hazard assessment | Subclause 8.5.2.3 | HACCP step 6 and principle 1 |
List and select control measure(s) or combination(s) of control measures | Subclause 8.5.2.4 | HACCP step 6 and principle 1 |
Categorize, manage, monitor and document the control measures | Subclauses 8.5.2.4 and 8.5.4 (from 8.5.4.1 to 8.5.4.3) | HACCP principles 2 and 3, HACCP steps 6, 7, 8, 9 and 12) |
Validate the control measure(s) or combination(s) of control measures | Subclause 8.5.3 | HACCP step 7 and principle 2, step 6 and principle 3, step 11 and principle 6 |
Establish and apply corrections and corrective actions | Subclauses 8.5.4.1, 8.5.4.4 and 8.9 | HACCP principle 5, HACCP steps 10 and 11 |
Control monitoring and measuring (operational processes) | Subclause 8.7 | |
Conduct a verification related to the PRPs and hazard control plan | Subclause 8.8 | |
Update the preliminary information | Subclause 8.6 | HACCP steps 5 and 7 |
A study explains the importance of ISO 22000 Food Safety Management System (FSMS), Critical Control Points Hazard Analysis (HACCP) and the Prerequisite Programs (PRPs) as the foundation of HACCP, in preventing foodborne outbreaks.[11] In addition, another study for HACCP effectiveness between ISO 22000 certified and non-certified dairy companies identified that by implementing the HACCP Food Safety System (FSS) and by being ISO 22000 certified, the level of the achievement of the HACCP objectives is improved significantly.[12]
ISO 22000 family of standards
ISO published additional standards that are related to ISO 22000. These standards are known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards:
- ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
- ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001 Withdrawn).
- ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing; Part 2: Catering; Part 3: Farming; Part 4: Food packaging manufacturing; Part 5: Transport and storage; Part 6: Feed and animal food production
- ISO/TS 22003 – Food safety — Part 1: Requirements for bodies providing audit and certification of food safety management systems; Part 2: Requirements for bodies providing evaluation and certification of products, processes and services, including an audit of the food safety system
- ISO/TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
- ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
- ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.
ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme
ISO 9001 vs ISO 22000
In the early 1990s, the application of ISO 9000:1987 series of standards were embraced by the food industry in the
In comparison with a Quality Management System
ISO general management principles
- customer focus
- leadership
- engagement of people
- process approach
- improvement
- evidence-based decision making
- relationship management
Apart from that, ISO 22000 is an industrial-specific
Potential justification
ISO Management System Standards (MSS) are designed to be integrated for any sector or industry and size, this is further explained in ISO and Small & Medium Enterprises. In 2004, the
Food organizations which seek the standard certification are evolving towards integrated management systems, typically integrating Environmental (
ISO 22000 is well positioned for future growth due to the ISO 2030 Strategy around inclusiveness
History
year | Description |
---|---|
2005 | ISO 22000 (1st Edition) |
2018 | ISO 22000 (2nd Edition) |
See also
- Annex SL
- Codex Alimentarius
- Foodborne illness
- Food engineering
- Food packaging
- Food safety
- Food system
- Global Food Safety Initiative
- International Organization for Standardization
- International Standard
- ISO 9000
- List of ISO standards
- Management system
- PDCA
- Process manufacturing
- Standardization
- Technical standard
References
- ISBN 978-92-67-11250-3.
- ^ Assuring food safety and quality (PDF). FAO/WHO Publication. p. 3. Retrieved 15 September 2021.
- ISBN 978-92-67-10986-2.
- ^ "Principles for the Development of International Standards, Guides and Recommendations". wto.org. World Trade Organization. Retrieved 17 September 2021.
- ^ Klaas Wenztel, Richard Jackson of Zimbabwe. "ISO 22000: Requirements for Food Safety Management Systems". Archived from the original on 25 July 2011. Retrieved 28 February 2008.
- ^ Hiroshi, Ogawa. "Sterilization and sanitation technologies in the latest food manufacture processes, Total food safety management by ISO 22000 "food safety management system"". Archived from the original on 21 December 2010. Retrieved 28 February 2008.
- ^ Mijanović Markuš, Marina (May 2006). "ISOC 22000:2005 and HACCP" (PDF). Festival kvaliteta 2006. Asocijacija za kvalitet i standardizaciju Srbije. Retrieved 17 October 2010.
- ^ Prati, R; Deborah A. McIntyre (2004). "The new ISO 22000 (final proposal) norm on food safety management". Ingredienti Alimentari. 3 (4). Chiriotti Editori Spa: 19–21.
- ^ "General Principles of Food Hygiene, CXC 1-1969" (PDF). fao.org. Codex Alimentarius. Retrieved 15 September 2021.
- ^ "Guidelines for the validation of food safety control measures, CXG 69-2008" (PDF). fao.org. Codex Alimentarius. Retrieved 15 September 2021.
- PMID 34574279.
- . Retrieved 23 June 2021.
- ISBN 978-92-67-10518-5.
- JSTOR 26659453.
- .
- ^ Surak, John G. "Comparison of ISO 9001 and ISO 22000" (PDF). Retrieved 28 February 2008.
- ^ Faergemand, Jacob; Dorte Jespersen. "ISO 22000 to ensure integrity of food supply chain" (PDF). Retrieved 28 February 2008.
- ^ Frost, Roger. "ISO 22000 is first in family of food safety management system standards" (PDF). Retrieved 28 February 2008.
- ^ Goichiro, Yukawa. "The points of ISO 22000". Archived from the original on 12 November 2013. Retrieved 28 February 2008.
- . Retrieved 23 June 2021.
- ^ SILVA, Maria Manuela; FONSECA, Luis Miguel; SOUSA, Sérgio Dinis (2016). "The Impact of ISO 9001:2015 on ISO 22000 and Food Safety Management Systems (FSMS)". QUALITY Access to Success. 17 (152): 81–85.
- ^ European Office of Crafts, Trades and Small and Medium-sized Enterprises for Standardisation (2004). "Normapme Food Group Position on TC 34 draft standard ISO 22000" (PDF). Retrieved 28 February 2008.
- ^ NORMAPME (2007). "Promoting craft and SMEs in the area of European standardisation" (PDF). Retrieved 28 February 2008.
- ^ Dias Report (2003). "Life Cycle Assessment in the Agri-food sector" (PDF). Retrieved 29 February 2008.
- ^ URS/PK Project Report (2007). "Training Courses on International Standards and Regulations for the Food Industry" (PDF). Archived from the original (PDF) on 3 October 2011. Retrieved 29 February 2008.
- ^ "ISO STRATEGY 2030". iso.org. International Organization for Standardization.
- ^ "Draft WHO Global Strategy for Food Safety 2022-2030". who.int. World Health Organization.
- ISBN 978-92-5-109793-9.
Further reading
- Surak, John G. "A Recipe for Safe Food: ISO 22000 and HACCP". Quality Progress. October 2007. pp. 21–27.
- McKinley, Kevin;Chambers, Albert Overview of the ISO 22000 Family of Standards, Joint UNCTAD/WTO Informal Information Session, 25 June 2007
- Ghizzoni,L; Surak,J; An introduction to ISO 22000 - food safety management systems, International Trade Centre, BULLETIN No. 85/2008
External links
- Food Safety Handbook A Practical Guide for Building a Robust Food Safety Management System – International Finance Corporation
- ISO 22000 Food safety management systems — Requirements for any organization in the food chain
- ISO and Agriculture
- ISO and Food
- ISO Policy - Examples by Sector - Food Products