ISO 22000: 2018 Food Safety Management System

What is ISO 22000 ?

  ISO 22000 is a standard written by the International Standard Organization (ISO) for the food safety system. Food safety is about determining the physical, chemical and biological hazards that the consumer will be exposed to during the consumption phase and preventing these hazards from occurring in the production stages and transporting to the final product. Products produced or served without considering food safety may create undesirable effects and results. Organizations in the food chain can prevent such dangers by applying the ISO 22000 Food Safety Management System standard of ISO (International Standard Organization). Today, many food products cross national borders and are offered for consumption in different countries. With the ISO 22000 standard, it provides guidance to create safe food in the food supply chain.

The ISO 22000 standard includes four main topics:

Interactive communication, System management, Pre-Requirement Programs and HACCP principles

One of the most important features of the standard is that it can be integrated with other management system standards.

  The ISO 22000 standard envisions a system that can meet the minimum requirements for risk management by including the HACCP system according to Codex Alimentarius. Thanks to the HACCP study, the product is secured by determining the biological, chemical and physical hazards that may arise in the product at all process stages and ensuring the necessary controls. In addition to the HACCP requirements, the ISO 22000 Food Safety Management System also includes the management system requirements and ensures the establishment of an appropriate system. In addition, within this system, organizations are required to show full compliance with Good Manufacturing Practices (GMP) and to carry out preventive programs.

  The internationally recognized standard can be applied to all organizations in the food sector regardless of its size and capacity. The standard specifically aims for organizations to establish a coherent and more integrated management system in compliance with the laws.

Relationship with other Standards;

  Today, the necessity of an approach that controls the selection and evaluation of suppliers, their acceptance into the business, production stages, including final preservation and shipment, starting from the production of raw materials, additives, other auxiliary materials and packaging materials for safe food production has emerged. HACCP (Hazard Analysis and Critical Control Points) System is one of these approaches. Relevant official bodies and national standards organizations of various countries have made important arrangements for the HACCP System and published standards. Although the emergence of the HACCP concept has a history of more than 30 years and the concept has international validity, a common and comprehensive standard that will be accepted worldwide for the HACCP System has not been established during this time.

  In international markets, almost every country has a standard for food safety, and the difficulty and unwillingness of other countries to adapt to each other has revealed the need for an international standard to be prepared and published. For this purpose, ISO 22000 Standard has been started to be prepared by TC 34, one of the working groups within the International Standards Organization (ISO), as an international standard with the name of "ISO 22000: 2005 Food Safety Management Systems - Requirements for All Organizations in the Food Chain". Released on September 2005.

  Although ISO 22000 is the standard that defines and certifies the conditions that must be applied during the establishment of the Food Safety Management System, there are also published guiding standards, all of which are called the ISO 22000 series. Although there are many standards in the ISO 22000 series, ISO / TS 22004 is the application guide of ISO 22000. The ISO 22000 Standard, as conveyed by some people, is not a standard that conveys the applications of ISO 9001 for the food industry. However, ISO 22000 is also ideal for establishing an integrated system compliant with ISO 9001 and ISO 14001 and is a food safety standard that fully covers the HACCP concept.

  In the food industry, each unit must fulfill the conditions that will ensure food safety while under its own control. Prerequisite Programs (PRPs) are programs that ensure the Food Safety Management System to be built on solid foundations. These conditions and applications, traditionally performed within the framework of GMP, GHP, GLP, GAP and other similar concepts, are now considered as a prerequisite in the preparation and implementation of effective HACCP plans and in safe food production. Prerequisite programs ensure that the basic environmental and production conditions in safe food production are brought under control. Some commonly used prerequisite programs can be listed as GMP, GHP, GAP.

Establishment with an effective ISO 22000 System;

• It provides quality, safety in terms of health and reliability for the customer.
• Provides compliance with HACCP Rule principles,
• Provides reliability to your company in the international arena,
• Provides system approach instead of product approach in the company,
• Provides more effective and more dynamic food safety hazard control,
• Eliminates confusion between ISO 9001, HACCP, BRC and IFS.
• Provides more efficient use of resources,
• Your Commitment to Produce / Sell Reliable Food,
• Strengthens your brand / corporate image, increases your new market / new customer expectations,
• Better planning provides less post-production verification,
• Provides systematic management of prerequisite programs,
• Provides dynamic communication with suppliers and customers, supervisors and other relevant parties about its elements,
• Provides a systematic and preventive approach for the identification of food safety hazards and the implementation of control measures,
• Provides compliance with legal regulations.

Sectors that can be certified under the ISO 22000 standard;

• Food Manufacturers
• Primary Producer-Farms, Agricultural product producing organizations
• Food Packaging Manufacturer
• Animal Feed Manufacturer
• Pet Food Manufacturer
• Additive Manufacturer
• Storage and Shipping Logistics Companies in the Food Sector
• Suitable Service Providers for Food Sector
• Caterers, Restaurant, Food Serving Hotels
• Machinery and Equipment Manufacturers for Food Factory
• Organizations Trading and Selling Food Products