ISO 22000 can be used by any organization within the food supply chain. The standard integrates the principles of a Hazard Analysis and Critical Control Point (HACCP) system.
ISO 22000 certification is intended for organizations seeking to establish a more focused, coherent and integrated FSMS than is normally required by law. The standard requires meeting any applicable food safety related statutory and regulatory criteria into its food safety system.
This standard facilitates the development and implementation of a food safety management system. It incorporates a wide array of standards, including 22002 for food manufacturing and 22001 for food and drink. This standard is widely used by food manufacturers, restaurants, and food transportation services. So far more than 30,000 certificates have been issued.
Pre ISO 22000 Certification
Before approaching an ISO 22000 certification body, you’ll need to understand the requirements of the standard and implement the requirements.
It can often too difficult to interpret the clauses of that standard, so many organizations turn to ISO 20000 consultants for help. ISO Consultants offer many different services including gap analysis, drafting documentation, training and conducting internal audits.
The ISO 22000 Certification Process
Our food safety experts have the knowledge and experience to guide you successfully through the entire certification process. We also offer ongoing support through follow-up audits and certification renewal. Our expert food safety auditors can work with you to guarantee your products are produced, prepared, packaged, distributed and certified to the highest standards of food safety.
ISO 22000 is an internationally recognized standard that combines the ISO9001 approach to food safety management and HACCP for the assurance of food safety at all levels. The standard maps out how an organization can demonstrate its ability to control safety hazards to ensure that food is safe.
ISO 22000 describes requirements for a food safety management system and sets out what requirements an organization must meet to demonstrate it can control food safety hazards. … It is designed to ensure fair competition and provide for communication within and between organizations along the food chain.
HACCP (Hazard Analysis and Critical Control Points) and ISO certifications serve different purposes, but are also complementary. HACCP focuses on the sanitation of facilities, equipment and products, all of which must meet government and municipal standards. ISO is a quality control method. Both standards can be implemented either individually or simultaneously. In our opinion, HACCP certification is more of a priority for companies in the food industry.
While HACCP focuses primarily on control within the production processes, ISO is broader in nature and takes into account all of the supporting processes as well. Both systems require formal documented processes.
ISO 22000 certification is applicable to any organization within the food chain, regardless of size, from feed producers, primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food outlets.
The standard may be applied to inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. It may be applied to service providers.
In summary, part or all of the ISO 22000 certification requirements will apply to any products that contact the food industry or the food chain.
