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ISO 22000 Food Safety Management System
ISO 22000 Food Safety Management System
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ISO 22000:2005 is a new standard issued to provide safe food supply throuhout the world.
The satndard identifies the issues that could create danger for food safety and stipulates these obligations:
The obligations are meant to be shared from the farmer in the field to the transporting and warehousing operators and finally to the retailers and restaurants to their suppliers.
It has a generic characteristic as the standard has a broad range without regarding organization size and complexity.
The organizations who want to adapt this standard to their systems should first make up a HACCP standard whose principles are determined by Codex Alimentarius and identify all the risks for processes. These should also be supported with good manufacturing practises, if existent legal requirements and a documentated management system (like ISO:9001). For ISO 22000 a ISO/TS 22004 Guide Standard was also set.
Benefits of ISO 22000:
The satndard identifies the issues that could create danger for food safety and stipulates these obligations:
- Forming a HACCP system compatible with Codex Alimentarius principles.
- Building-up a new management system
- Good manufacturing Practises (Pre-requisite programmes)
- Interactive communication in the supply chain.
The obligations are meant to be shared from the farmer in the field to the transporting and warehousing operators and finally to the retailers and restaurants to their suppliers.
It has a generic characteristic as the standard has a broad range without regarding organization size and complexity.
The organizations who want to adapt this standard to their systems should first make up a HACCP standard whose principles are determined by Codex Alimentarius and identify all the risks for processes. These should also be supported with good manufacturing practises, if existent legal requirements and a documentated management system (like ISO:9001). For ISO 22000 a ISO/TS 22004 Guide Standard was also set.
Benefits of ISO 22000:
- Measurable improvement in product and service quality
- Decrease in returns as a result of decrease in nonstandard production and image protection.
- Increase of confidence in the market
- Ä°ncrease in international affairs
- Gaining competition power
- Forming discipline in production and transactions
- Increasing management efficiency
- Providing the first requiremet for entrance into international markets
- Gaining quality culture and development
- Data collecting and control to form a better decision mechanism
- Effective time management
- Decrease in unit of harmed product
- Bringing concsiousness to the consumer
- Effective stock control and data providing
- Effective customer service
- Having a good place in the supply chain/forming confidence
What are the fundamental requirements that an organization must meet during the certification process of the ISO 22000:2018 standard for a food safety management system?
To meet the requirements of the ISO 22000:2018 standard, organizations need to establish an effective food safety management system, perform hazard analyses, implement prerequisite programs, and ensure the system's effectiveness through continuous monitoring. Additionally, processes such as internal communication and management review must also be executed as specified in the standard.
What are the steps an organization must follow to obtain ISO 22000:2018 certification?
An organization wishing to obtain ISO 22000:2018 certification should first develop and implement a food safety management system. Next, it should conduct hazard analyses to identify critical control points and monitor these points. It should regularly review and improve the system through internal and external audits. Once all these processes are completed, the organization can apply to an accredited certification body to initiate the certification process.
Why are prerequisite programs (PRPs) important in the context of the ISO 22000:2018 standard?
Prerequisite programs (PRPs) are fundamental components of the food safety management system outlined in the ISO 22000:2018 standard. PRPs cover essential hygiene and operational conditions necessary to prevent or control potential hazards in the production process. They play a crucial role in achieving food safety objectives by establishing the basic requirements needed to create a suitable environment for safe food production.
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