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A management system designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption.

ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork".

ISO 22000  uses HACCP. HACCP stands for Hazard Analysis and Critical Control Point. It was developed by the Codex Alimentarius Commission.

ISO 22000 shows organizations how to combine the HACCP plan with prerequisite programs (or programmes) and operational prerequisite programs into a single integrated food safety management strategy.

ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

Since ISO 22000 is a generic food safety management standard, it can be used by any organization directly or indirectly involved in the food chain. It applies to all organizations in the food chain.

Food Safety
Food Safety Management System: ISO 22000

Assurance that food will not cause harm to the consumer when it is  prepared and/or eaten according to its intended use.

Food safety is a global concern. Not only because of the continuing importance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs.

Food Safety Hazard

Assurance that food will not cause harm to the consumer when it is  prepared and/or eaten according to its intended use.

ISO 22000
ISO 22000 can be used by:
Benefits
HACCP BRC ISO 22000 FSSC 22000 ISO 9001 ISO 29001 ISO 10002 ISO 14001 OHSAS 18001 ISO 17025 GMP Sustainability Report
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