ISO 22000:2005 Food Safety Management System:

ISO Consultants provide ISO 22000:2005 Food Safety Management Systems certification requirements for any organization in the food chain, it is an international standard which defines the requirements of a food safety management system covering all organizations in the food chain, including catering and packaging companies.

Key elements of the standard includes Interactive communication, System management, Control of food safety hazards through pre-requisite programmes and HACCP plans, continual improvement and updating of the management system.

This latest Standard from ISO, specifically developed for Food Safety, addresses all links in the food chain right from food growers, processors, transporters, handlers and warehouses, to even food equipment makers.

The ISO 22000 is intended to ensure that there are no weak links in the entire food supply chain. The ISO 22000 specifies the requirements for a food safety management system in the food chain. It is needed by the Organization to demonstrate its ability to control food safety hazards in order to provide consistently safe end products that meet both the requirements of the customer and complies with applicable food safety regulations. While ISO 22000's main difference from other standards lies in its scope and international applicability, it also differs from standards such as BRC and IFS, in that it does not offer a prescriptive list of requirements for good practice.

Instead, in acknowledgement of the fact that it would be impossible to name all requirements for all types of food businesses, it puts the onus on the food company to define the best practice that is most relevant to it. One of the benefits of running ISO 22000 is that it offers synergies to companies who have already implemented other ISO management systems. For example, ISO 22000 uses the same systematic approach as ISO 9001 and the ISO 14001 Environmental Management System standard, making it easy to incorporate it into an integrated risk-based management system.

The food supply chain for food and beverages is vital for the health of the nation. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards.
The modern HACCP system and guidelines for its application were defined by the Codex Alimentations Commission in the Codex Alimentations Code of Practice.

Benefits of HACCP:

• A preventative approach to food safety
• Can help identify process improvements
• Reduces the need for, and the cost of end product testing
• Is complementary to quality management systems such as ISO 9000
• Provides evidence of due diligence
• Reduces the likelihood of product recall & adverse publicity
• Enhances customer satisfaction / reduces dissatisfaction
• Facilitates better understanding of food packaging safety issues throughout the organization
• Improves staff performance through the promotion of team spirit
• Improves staff morale and motivation through a cleaner working environment