Food safety is a critical issue that affects everyone. According to the World Health Organisation, unsafe food is a public health hazard responsible for the death of 200,000 people every year. These numbers are staggering, and they underscore the importance of having a food safety management system in place.

That's where ISO 22000 comes in. This international standard helps organizations ensure that their food products are safe for consumers to eat. It provides a framework for creating a food safety management system that can be tailored to meet the specific needs of your organization.

What is ISO 22000 and what does it stand for?

ISO 22000 is an international standard for food safety management systems. It was developed by the International Organization for Standardization (ISO), and it was first published in 2005. The most recent version of the standard was published in 2018.

The standard is designed to be used by organizations of all sizes, from small businesses to large multinational corporations. It can be adapted to any type of food business, including restaurants, grocery stores, farms, and food manufacturers.

The components of an ISO 22000 Food Safety Management System

An ISO 22000 Food Safety Management System (FSMS) must include the following components:

1. Food safety policy:

The food safety policy is a high-level document that outlines the commitment of the organization to food safety. It should be reviewed and updated on a regular basis.

2. Hazard analysis and risk assessment:

Hazard analysis is a process used to identify potential food safety hazards. Risk assessment is a process used to evaluate the risks associated with those hazards.

3. Prerequisite programs:

Prerequisite programs are procedures and practices that must be in place in order to address the identified hazards. They include Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), and HACCP (Hazard Analysis and Critical Control Point).

4. Food safety team:

The food safety team is responsible for implementing and maintaining the FSMS. The team should include representatives from all departments within the organization.

5. Training:

All employees must be trained on the procedures and practices outlined in the FSMS. Training should be provided on a regular basis, and it should be tailored to the needs of each individual employee.

6. Documentation:

The FSMS must be documented in a manner that is clear, concise, and easy to understand. Documentation should include the food safety policy, hazard analysis, risk assessment, prerequisite programs, and training records.

7. Internal audits:

Internal audits are used to assess the effectiveness of the FSMS. They should be conducted on a regular basis by qualified personnel who are independent of the food safety team.

8. Corrective actions:

Corrective actions are taken when non-conformities are found during an internal audit. The corrective actions should be designed to prevent the non-conformity from occurring again in the future.

9. Management review:

The management review is a meeting of the food safety team and other interested parties. It is used to assess the performance of the FSMS and to make necessary changes.

The history of food safety and how ISO 22000 came to be

Food safety is a relatively new concept. It wasn't until the early 20th century that scientists began to understand the role of microbes in food spoilage and human illness. This led to the development of food preservation techniques, such as canning and refrigeration, which helped to prevent the spread of foodborne diseases.

In the years following World War II, there was a dramatic increase in international trade. This globalization of the food supply made it more difficult to ensure that food products were safe. In response to this challenge, several international organizations, including the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO), developed food safety standards.

These standards were designed to protect consumers from harmful substances, such as pesticides and antibiotics, and to ensure that food products were safe to eat. In the late 20th century, these standards were updated to include new requirements for food safety, such as the Hazard Analysis and Critical Control Point (HACCP) system.

In 2000, the International Organization for Standardization (ISO) published ISO 22000, a comprehensive food safety management system that incorporates HACCP principles. ISO 22000 is based on the "farm-to-fork" approach, which means that it takes into account all of the steps involved in the food supply chain, from production to consumption.

The benefits of ISO 22000 certification

ISO 22000 certification can provide numerous benefits for your organization, including:

1. Improved food safety:

By implementing an ISO 22000 FSMS, you can help ensure that your food products are safe for consumers to eat. This can help reduce the risk of foodborne illness and other health problems.

2. Enhanced customer satisfaction:

Consumers who are confident in the safety of your food products are more likely to be satisfied with your brand. This can lead to increased sales and a loyal customer base.

3. Greater market access:

Many countries have adopted ISO 22000 as the basis for their national food safety standards. By being certified to ISO 22000, you can demonstrate that your organization meets these standards and gain access to new markets.

4. Improved efficiency:

An effective FSMS can help you to streamline your operations and improve your overall efficiency. This can lead to cost savings and competitive advantage.

5. Enhanced reputation:

ISO 22000 certification can help to build your organization's reputation as a provider of safe and high-quality food products. This can make it easier to attract new customers and business partners.

How to get started with ISO 22000

If you're interested in implementing an ISO 22000 FSMS, there are a few things you need to do:

1. Understand the requirements:

The first step is to familiarize yourself with the requirements of ISO 22000.

2. Write a food safety policy:

The next step is to write a food safety policy that outlines your commitment to food safety. This policy should be approved by management and made available to all employees.

3. Conduct a hazard analysis:

The third step is to conduct a hazard analysis to identify potential food safety hazards. This will help you to develop appropriate controls to mitigate these hazards.

4. Develop a food safety plan:

After you've conducted a hazard analysis, you can develop a food safety plan that details how you will control the identified hazards. This plan should be reviewed and updated on a regular basis.

5. Implement your FSMS:

Once you've developed your food safety plan, you can begin implementing your FSMS. This will involve training employees and putting procedures in place to ensure that your food products are safe.

6. Get certified:

If you want to demonstrate your commitment to food safety, you can get your organization certified to ISO 22000. This process involves having your FSMS audited by a third-party certification body.

By following these steps, you can help ensure that your food products are safe and meet the requirements of ISO 22000.

FAQs about ISO 22000

Here are the answers to some frequently asked questions about ISO 22000 and food safety management.

How does ISO 22000 differ from other standards?

Unlike other standards, ISO 22000 is not sector-specific. It can be applied to any organization in the food supply chain, from primary producers to food service providers.

How much does ISO 22000 certification cost?

The cost of ISO 22000 certification will vary depending on the size and complexity of your organization. Certification bodies will also charge different fees. You should get quotes from several certification bodies before making a decision.

I'm already certified in ISO 9001 or HACCP. Do I need to be certified to ISO 22000 as well?

There is no requirement to be certified to both ISO 9001 and ISO 22000. However, if you are already certified to ISO 9001, the transition to ISO 22000 should be relatively straightforward. Many of the requirements of the two standards are similar.

How long does it take to become certified?

The time taken to achieve certification will depend on the size and complexity of your organization. Certification bodies will also have different timelines.

How often do I need to be recertified?

Recertification is required every three years.

Bottomline:

ISO 22000 certification is a way to demonstrate your commitment to food safety and meet the requirements of this standard. By following the steps outlined in this article, you can help ensure that your food products are safe and compliant with ISO 22000.