BS EN ISO 22000 is the international standard for food safety management systems. It outlines regulatory requirements for all organisations involved in the food supply chain. BS EN ISO 22000 highlights and combines the key food safety actions that organisations must demonstrate and fulfil. These include hazard analysis and critical control points (HACCP), improved communication across the supply chain and more effective management systems. Food safety is the responsibility of all parties involved, to prevent food contamination and ensure the quality of the end product.
How does it work?BS EN ISO 22000 bridges the gap between BS EN ISO 9001 and HACCP. It gives you the confidence to identify and prevent food safety hazards throughout the supply chain. The standard outlines ways to improve planning, documentation and controls, as well as streamline processes. Use BS EN ISO 22000 to improve communication with suppliers, customers and regulators, providing a systematic and proactive approach to identifying and preventing food safety hazards. BS EN ISO 22000 can be applied as an individual standard or used in combination with BS EN ISO 9001:2000. It also provides a framework for third party certification.
Who should buy it?- Organisations involved in a food supply chain, including those using BS ISO 9001:2000
- Organisations that produce, manufacture, process or serve food
- Transport or storage operators
- Companies manufacturing food packaging, cleaning agents, additives or ingredients.
Contents of BS EN ISO 22000 include:
- Scope
- Normative references
- Terms and definitions
- Food safety management system
- General requirements
- Documentation requirements
- Management responsibility
- Management commitment
- Food safety policy
- Food safety management system planning
- Responsibility and authority
- Food safety team leader
- Communication
- Emergency preparedness and response
- Management review
- Resource management
- Provision of resources
- Human resources
- Infrastructure
- Work environment
- Planning and realization of safe products
- Prerequisite programmes (PRPs)
- Preliminary steps to enable hazard analysis
- Hazard analysis
- Establishing the operational prerequisite programmes (PRPs)
- Establishing the HACCP plan
- Updating of preliminary information and documents specifying the PRPs and the HACCP plan
- Verification planning
- Traceability system
- Control of nonconformity
- Validation, verification and improvement of the food safety management system
- Validation of control measure combinations
- Control of monitoring and measuring
- Food safety management system verification
- Improvement
- Cross references between ISO 22000:2005 and ISO 9001:2000
- Cross references between HACCP and ISO 22000:2005
- Codex references providing examples of control measures, including prerequisite programmes and guidance for their selection and use
- Bibliography
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