ISO 22000 Food Safety Management System (FSMS)

ISO 22000 is a sector specific quality system standard for food safety. It is based on ISO 9000 theme and uses principles of the Hazard Analysis and Critical Control Point (HACCP) system. 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 programs and the HACCP plan.

ISO 22000 Principles It is a HACCP (full form) based system Prevention oriented Identifies hazards and risks at early stages to prevent adversely affecting safety of food items Ensures continual improvement Covers entire supply chain Controls quality and delivery of supplier

ISO 22000 Requirements Perform a Hazard and risk Assessment Identify Critical Control Points Establish Critical Limits Establish Monitoring Procedures Detail Corrective Actions Determine Effective Record Keeping Systems Establish a Verification System Provide sanitation, cleanliness and hygiene training to all employees