Even large food safety organization fail to adhere to even the basic principles of food safety and therefore their products have the effect of being unsafe. In many cases these violations can have a profound effect on consumer health. In order to identify risks and manage them before they threaten food safety and consumer health, food companies use food safety management systems in accordance with HACCP principles. Food authorities should adhere to the highest standards of personal hygiene to ensure that food is not contaminated by food safety hazards.
ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. It is a general derivative of ISO 9000.
Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
ISO 22000 standard
The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:
Critical reviews of the above elements have been conducted by many scientists. Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements.
Recognition of the organization’s role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer.
The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. ISO 22000 has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.
ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements.
ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
During hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the prerequisite programmes and the HACCP plan.
ISO is developing additional standards that are related to ISO 22000. These standards will be known as the ISO 22000 family of standards. At the present time, the following standards will make up the ISO 22000 family of standards:
ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001).
ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing; Part 2: Catering; Part 3: Farming; Part 4: Food packaging manufacturing; Part 6: Feed and animal food production
ISO TS 22003 – Food safety management systems for bodies providing audit and certification of food safety management systems.
ISO TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.
ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme FSSC 22000. FSSC 22000 is a Global Food Safety Initiative (GFSI) approved scheme.
The following are some types of food hygiene that everyone should consider:
Hands should be washed frequently and effectively with clean soap and water, especially before and after preparing food, before using kitchen utensils, after using the toilet, and after handling raw food, garbage, or chemicals.
Sneezing or coughing on the hands or touching the hair, nose or moon while handling food should be avoided.
In cases where these actions are unavoidable the hands should be washed.
Avoid unclean habits such as eating, drinking, chewing, and smoking while working and eating.
Employees working in food handling facilities should wear appropriate, clean and, where necessary, protective clothing such as hair lockers, gloves, etc.
ISO 22000 aims to provide security by ensuring that there are no weak links in the food supply. At this level, integrated security language is used and system performance is improved, while the risk of serious errors is reduced.
ISO 22000 was published in 2005 and has gained worldwide recognition, for use in top food companies. Unlike the implementation of a mandatory HACCP management plan, the implementation of a food safety management system in accordance with the ISO 22000 Standard is voluntary.
Everyone wants to make sure the food they put on their table is safe and healthy. That’s why an ISO 22000 certificate is a must if you want to make it big in the food industry. It works for all types of organizations, as it clarifies the ISO 22000:2018 requirements of the food safety management system and assists the organization in managing food safety risks.
The ISO 22000 incorporates HACCP principles, all systems that define clean environments, and other elements that make up an effective management system. Consumers are looking for companies with ISO 22000 Certification, because they want insurance that products, ingredients are at the highest level of safety. Organizations that aim to gain greater access to the global market and who know the value of satisfied customers will provide a proven food management system.
Advantages of ISO 22000 Certification
Identify, manage, mitigate and improve food security processes and communication across the supply chain
Giving providers and stakeholders confidence in your risk management
Reduce and eliminate effective food safety practices, including product reminders and cases
Allowing you to measure your progress on the continuous improvement of your company
Creating an effective product image, marketing and putting your product easily among the best
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