ISO 22000:2005 – Food Safety Management System

ISO 22000 describes the requirements for operating an effective food safety management system integrating the use of the Hazard Analysis and Critical Control Point (HACCP) techniques and defined prerequisites for the safe production of food.

The ISO 22000 model is a systematic approach to developing, planning, validating, establishing, implementing, monitoring, verifying and improving the food safety management system. Implementation is split down into several distinct stages including:

Management responsibility
This section of the standard is designed to enable top management to establish and maintain commitment to the development and improvement of a food safety management system.

The need for measurable objectives is intended to support top management understanding how the food safety management system is performing and therefore what improvements and updating may be required to enable the ongoing production of safe food.

• Food Safety Policy: Establish a policy that is appropriate to the role of the organization in the food chain ensuring it conforms to both statutory and regulatory requirements and agreed food safety requirements of customers.
• Objectives: Establish measurable objectives relating to food safety in support of the food safety policy.
• System definition:
• Define the scope of the food safety management system in terms of products, activities and sites.
• Documented food safety management system.
• Development of internal and external communication on food safety issues with relevant interested parties.
• Development of a food safety management system that enables all food safety hazards to be identified and controlled.
• Establish procedures to manage potential emergency situations that can impact food safety.
• Responsibilities: Responsibilities and authorities defined and communicated. Appointment of a food safety team leader and establish a food safety team.