ISO 22000 is a series of international standards for food safety management systems.
Content
ISO 22000: 2005
The first standard of the series ISO 22000, ISO 22000: 2005 “Management systems in the field of food safety and food products - Requirements for any organizations in the supply chain” was published by the International Organization for Standardization ISO in 2005 [1] . This is the first international standard on the basis of which you can implement and certify a food safety management system. It addresses issues of information, system management and risk control for food safety.
The standard combines the principles on which the HACCP analysis system and the establishment of critical control points are based, and the measures for applying this system developed by the Codex Alimentarius Commission.
The development of the ISO 22000 standard made it possible to align the requirements for HACCP systems with the requirements of international standards for management systems (since the requirements of ISO 22000 are harmonized with the requirements of other standards, for example, the ISO 9001 quality management system standard) [2] .
Purpose of the Standard
International Standard ISO 22000 specifies requirements for a food safety management system.
The ISO 22000 standard is intended to certify food safety management systems of organizations involved in the food chain, processing or producing:
- products with a small and long shelf life,
- food ingredients
- livestock products
- food packaging
- equipment,
- cleansers.
Requirements for food industry enterprises, which are specified in the ISO 22000 standard, are the following:
- use only specialized machinery, machines and equipment for the production of products;
- safety of operation of buildings and premises; timely inspection of equipment and its maintenance;
- timely and adequate supply of water, steam and air;
- proper use of raw materials and materials used in the production;
- proper handling of convenience foods and finished foods;
- taking measures to prevent contamination of surfaces and equipment;
- pest control;
- sanitary and hygiene measures;
- hygiene and health of personnel working in the enterprise.
This standard is designed to help organizations participating in the food chain, regardless of their size, uniquely occupy their market segments and successfully increase its boundaries and meet the requirements of interested parties, including the organization’s customers. [3]
ISO 22000 (ISO 22000) | |
Food safety management system. Requirements for all organizations in the chain of production and consumption of food. | |
Publisher | International Organization for Standardization (ISO) |
Site | www.iso.org |
Committee (developer) | TC 34 / SC 17 |
Committee site | [one] |
Approval date | 2005 year |
Effective date | 2005-09-01 |
Last amendment | ISO 22000: 2005 / Cor 1: 2006 |
Stage | 90.93 (2009-09-18) |
ISS (ICS) | 67.020 |
Current edition | ISO 22000: 2005 |
Certification of food safety management systems in Russia
In some countries, for manufacturers of food products, the introduction and application of HACCP principles in an enterprise is mandatory.
The Technical Regulations of the Customs Union TR TS 021/2011 "On food safety" dated November 9, 2011 for all manufacturers of food products on the territory of the Customs Union also made a requirement to implement and maintain procedures based on the principles of HACCP during the production processes (manufacturing) food products [4] .
Certification for food safety systems is not mandatory and is admissible on a voluntary basis.
In Russia, approved and put into effect the national standard under the number GOST R ISO 22000-2007. Its text is identical to the text of the international standard and prepared on the basis of translation. Enterprises in the territory of the Russian Federation have the right to independently choose the option of developing a food safety management system according to any standard that takes into account the principles of HACCP, for example:
- GOST 51705.1-2001 - Food quality management based on the principles of HACCP
- GOST R ISO 22000-2007 - Food safety management systems. Requirements for organizations involved in the food production chain
- ISO 22000: 2005 - Food Safety and Food Safety Management Systems - Requirements for any organizations in the supply chain [5]
- GFSI recognized standards (FSSC 22000, BRC, IFS, etc.) [6]
Motives for implementing ISO 22000: 2005
- There is no certainty that the safety of the final product is fully guaranteed that all factors (microbiological, chemical and physical) and all the risks associated with product sales are analyzed;
- There is no confidence in the safety of raw materials, additives and components;
- It is not known whether the accepted formulations are optimal;
- The sums of insurance in the concluded contracts for the supply of products to customers are several times higher than the sums that are usually accepted if the similar enterprises have certificates of compliance with the safety management system, for example, in the HACCP system;
- Is the possibility of entering affected products on the international market excluded?
- The number of complaints from customers is increasing.
Consistency with other ISO standards
The requirements of ISO 22000 are harmonized with the requirements of other ISO standards. Sections of ISO 22000 include the scope, definitions, principles of the development of the HACCP system, requirements for the food safety management system.
ISO 22000 includes part of the requirements of the international standard in the field of quality management systems ISO 9001 . ISO 22000 lacks the notion of a “quality manual”. This standard does not include the regulation of the process approach (as a principle in the construction of CM-security), to a lesser extent the requirements for preventive actions, procurement, design and development, processes associated with the consumer are described.
Many sections of ISO 9001: 2008 and ISO 22000: 2005 are the same.
Benefits
There are the following number of advantages for the organization from the implementation of the food safety management system according to the requirements of ISO 22000 [7] [8] [9] :
- Internal benefits:
- The standard is based on a systematic approach regarding all parameters of food preservation at each stage of the technological process;
- Control over all parameters 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.
- External benefits.
- Increased consumer confidence in products.
- Expansion of markets.
- Increasing the competitiveness of enterprises and products.
- The growth of investment attractiveness.
- Creating a solid reputation as a manufacturer of high-quality and safe food
- Unmistakable finding of control points and obtaining the necessary timely level of control over them.
ISO 22000 family of standards
ISO develops additional standards that are related to ISO 22000. These standards will be known as the ISO 22000 family of standards. Currently, the following standards constitute the seven ISO 22000 standards: ISO 22000, ISO 22001, ISO / TS 22002, ISO TS 22003, ISO TS 22004 , ISO 22005, ISO 22006.
ISO 22000 is also used in Scheme FS22000. FS22000 Food Safety Systems Certification (FSSC), approved by the Global Food Safety Initiative (GFSI) [10] .
See also
- food security
- HACCP
Notes
- ↑ The ISO 22000 page on the site of the international organization ISO Archived June 30, 2015.
- ↑ HACCP
- ↑ ISO 22000
- ↑ TECHNICAL REGULATIONS TR CU 021/2011 ON SAFETY OF FOOD PRODUCTS
- ↑ Description of ISO 22000 (GOST R ISO 22000)
- ↑ MyGFSI - Global Food Safety Initiative (English) . MyGFSI. The appeal date is April 10, 2018.
- ↑ Certification of the food safety management system (ISO 22000) Our services piqiso.ru
- ↑ HACCP (HACCP) as the basis of any food safety management system
- ↑ Preparation for certification according to international standards: IFS, BRC, FSSC 2200 (GFSI), ISO 9001, ISO 22000, HACCP. - CSEM.ru
- ↑ Strengthening the Food Safety Management System :: Article - Food Quality (inaccessible link)