Knowledge Axis
Introduction
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Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain.
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This International Standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption
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Interactive communication
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System management
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Prerequisite programmers
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HACCP principles.
Scope
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This International Standard specifies requirements to enable an organization
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a) to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
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b) to demonstrate compliance with applicable statutory and regulatory food safety requirements
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c) to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
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d) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
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e) to ensure that the organization conforms to its stated food safety policy
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f) to demonstrate such conformity to relevant interested parties, and
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g) to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to this International Standard
Food safety management systems -- Requirements for any organization in the food chain
ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption
ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order
to enhance customer satisfaction to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
to ensure that the organization conforms to its stated food safety policy
to demonstrate such conformity to relevant interested parties, and
to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005
to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order
to enhance customer satisfaction to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
to ensure that the organization conforms to its stated food safety policy
to demonstrate such conformity to relevant interested parties, and
to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005
Quality & ISO Consultancy Services, Quality Bureau