ISO 22000 is a food safety management standard.
The ISO 2200 standard is a quality management standard just like ISO 9001, but if ISO 9001 is aimed at managing quality management systems and is common to a wide range of industries, then 22000 is aimed at food safety and is narrower in application because it is aimed at the food chain, from farming to processing.
The requirements are based on the ISO 9001 system, and are very similar to each other, however, ISO 22000 still pays more attention to food safety and suitability, rather than quality.
ISO 2200 includes HACCP, which allows you to analyze all possible risks and monitor control points, because the calculation of risks is part of improving food safety, and knowing effective risk control measures is the key to ensuring food safety.Where does the standard apply?
The ISO 22000 standard is intended for the certification of food safety management systems of organizations participating in the food chain, processing or producing:
Who needs a standard?
- products with a short and long shelf life,
- food Ingredients,
- animal products,
- food packaging,
Often, the standard is needed by those who are “scorched” and urgently, no matter how sad it may sound, you can warn yourself against unnecessary turmoil, for example, if:
· You do not have confidence that you have analyzed all the factors and all the risks of production and marketing of products
Benefits of ISO 22000?
- There is no certainty in all additives, components of raw materials
- You can not say exactly how optimal the accepted recipes are
- Claims from the customer / client are coming in more and more
- Does the product enter the international market?
- The amounts of insurance in the concluded contracts for the supply of products to customers are several times higher than the amounts that are usually accepted if similar enterprises have certificates of compliance with the safety management system, for example, in the HACCP system;
Based on the above, the advantages are visible to the naked eye:
- The standard is based on a systematic approach that affects all key parameters of food safety at each stage of the technological process;
- Control of all aspects affecting the safety of the original product.
- Distribution of responsibility for ensuring safety measures for the production and storage of food products.
- Concentration of the main efforts and resources of the enterprise on the identified critical and control points.
- Timely use of preventive measures.
- Increasing consumer confidence in products.
- Expansion of sales markets.
- Increasing the competitiveness of the enterprise and products.
- Growth of investment attractiveness.
- Building a strong reputation for producing quality and safe food
- Accurately finding control points and obtaining the necessary timely level of control over them.