ISO 22000
ISO22000 food management standards provides organisation a higher standard of food safety management system. The concern for hygiene food is much concerned factor in all over the world. ISO22000 help organisations to identify and control food safety hazards throughout the whole food chain from farm to table. The requirement of ISO22000 may apply to all types of organisations within the food chain raising from food producer. Primary producer, food manufacturer transport and storage operator subcontractor to retail and food service outlets, together with interrelated organisations such as procedures of equipments, packing material cleaning additives and ingredients related with food industry.
ISO 22000 can be adapted by large food industry to small restaurants. The standard requires hygiene and safer food management.
ISO 22000 food management system involves the following elements
- Interactive communication
- System management
- Prerequisite programs
- HACCP principles
Benefits of ISO 22000
- Hygiene and safe work atmosphere
- increase in production
- increase in reputation of the organisation
- quality products and cost effective
- reduction wastage
- welfare of employee
- increase in new customer
List of ISO 22000 series standards are :
- ISO 22000 – Food safety management system
- ISO 22001 - Guideline on the application of ISO 9001:2000 for food and drinks industry
- ISO 22005 - Traceability in the food and chain
- ISO 22006 - Quality management system guidance on the application of ISO9002:2000
For production
- ISO 22000 - Is also used in food safety certification
- ISO/7s 22002 - Prerequisite programme food safety part in food manufacturing
- ISO 7s 220003 - Food safety management system for bodies providing and certification of
food safety management system
- ISO 7s 22004 - Food safety management system guideline on the application of
ISO22000:2005
