ISO 22000 Certification is an international standard that specifies requirements for a food safety management system (FSMS) to help an organization assure control of those hazards in the food chain as well as along the food supply chain as much as possible, to ensure final product safety during operation.
ISO 22000 Certification is the combination of basic elements of Hazard Analysis Critical Control Points and ISO’s principles of quality management systems where companies develop a systematic and protective approach to food safety risks throughout the supply chain.
Food safety plays a big role in the food industry. ISO 22000 Certification allows any organization to realize potential food safety hazards and make possible actions to control such risks for the benefit of consumers.
For companies that aim to enter new overseas market opportunities, ISO 22000 is also one of their requirements because a lot of countries and regions demand some organizations to comply with international food safety standards, and ISO 22000 Certification ensures conformance.
There are several requirements that an organization must meet when trying to receive ISO 22000 Certification. These have included the implementation of a food safety management system, hazard analysis, and compliance with regulatory demands.
The ISO 22000 Certificate entails many advantages, but organizations still face some challenges in obtaining the certification. These challenges may include resources limitations, lack of expertise, and complex documentation requirements.
The ISO 22000 standard defines several key ingredients essential in implementing an effective food safety management system. These are:
Food Safety Policy : Organization’s stipulation of the food safety policy.
Hazard Analysis: Food safety hazards that can be identified and corresponding control measures to be adhered to.
Prerequisite program: Overall conditions and activities necessary for a clean environment throughout the chain.
Operational PRPs: Specific actions to be undertaken to ensure no contamination through the food chain.
HACCP Principles: HACCP principles to be applied in identifying critical points of production along the process.
Communication: The organization and supply chain should have knowledge and communication of food safety requirements.
Continual Improvement: The food safety management system is periodically reviewed and updated for continuous improvement.
ISO 22000 Certification requires a number of steps that companies are obligated to undergo as a guarantee in compliance with the requirements of the standard.
Basic gap analysis: A preliminary gap analysis between the current food safety practices and that which is needed in ISO 22000.
FSMS Implementation: Development and implementation of a food safety management system that covers all the requirements of ISO 22000, including HACCP principles, prerequisite programmers, and others.
Internal audits: Conducting internal audits at fixed intervals to ensure how effective the FSMS is, pointing out flaws or worse practices for improvement.
Certification Audit: Appointment of an external third-party certification body that undertakes an audit to verify that the organization complies with the ISO 22000 standards.
Certification Issuance: After satisfactory completion of the audit, the certification body issues the ISO 22000 certification, valid for three years, based on surveillance audits at regular annual periods.
To sustain ISO 22000, one needs to be dedicated and watch the food safety management system. Organizations need to do internal audits and participate in surveillance audits by the certification body and continually improve food safety practices.
Key maintenance activities include regular review of the functionality of the food safety management system and updating processes accordingly.
All staff members are trained on food safety requirements and updated on the latest prevailing standards. Correct, current documentation on all matters of food safety management should be maintained properly.
