ISO 22000:2005 is the first international management standard that ensures food safety through hazard analysis and critical control points. The standard was issued by the International Standardization Organization (ISO) and has been used since 2005.

ISO 22000:2005 standard has been designed to assist food manufacturers and can be used in all enterprises from the food industry sphere, including restaurants, catering companies and fast food restaurants. The mechanisms for hazard analysis, identification of critical control points and critical lines and their monitoring ensure safe food production and reduce nonconformity production and food safety risk.

In order to ensure that all food safety hazards have been identified, all people in the organization should be committed to meeting food safety requirements. Control on every stage of the food chain as well as effective interactive communication throughout the organization are of vital importance to ensure that all critical points are being monitored and controlled throughout the food chain.

ISO 22000:2005 unifies internationally recognized requirements to identify the specific requirements for food safety management system. Compliance to these requirements is essential in order to ensure food safety throughout the food chain.

These requirements include:

• Interactive information communication throughout the food chain

• Food safety  management system

• Programs which serve as prerequisites (GMP, GFP)

• HACCP principles

 

ISO 22000:2005 benefits:

ISO 22000:2005 is compatible with other international management standards