ISO 22000


Food Safety Management System

General

ISO 22000 is a quality control system and system of hygienic irreproachable of foodstuffs based on prevention. It provides for systematic methods for analysis of production agricultural and foodstuff processes, identification of all possible danger, risk analysis, determination of critical check points necessary to secure the quality and irreproachability of foodstuff products and a profound control and a checking of these critical items.

ISO 22000 principles developed by the Codex Alimentarius of the World Health Organisation demand that effective food safety systems are established through the application of systematic approach to hazard and risk analysis.

ITC provides an extensive and challenging ISO 22000 assessment and certification service.

ISO 22000 system

Increasingly companies within the food chain must be able to demonstrate an effective ISO 22000 system, depending on varying local and national requirements. Meeting local food hygiene regulations and applying hazard analysis techniques, such as ISO 22000, add to what may already seem to be a complex and daunting process for those in the food chain.

However, taking a formalised approach to assuring food safety helps a company to demonstrate commitment by meeting the demands of legislation and customers and may support a due diligence defence.

ISO 22000 assessments are designed for companies to demonstrate the effectiveness of the product safety and the hygiene critical elements of their operations. We also offer an alternative ISO 22000 assessment service to existing clients that do not require accredited certification, but that still want to benefit from an ITC assessment of their systems for ensuring food safety. These assessments use the ISO 22000 principles detailed in Codex Alimentarius as reference criteria.

Background to ISO 22000

The principles of a ISO 22000 system are:

• description of products
• description of processes
• hazard analysis: identifying the potential hazards (ie. biological, chemical and physical)
• risk analysis: defining ‘critical control points' (CCP) and other ‘points of attention' (POA)
• control of the critical control points
• control of any points of attention, by general measures

The benefits of a ISO22000 system are:

• A single, globally-accepted standard
• Uniform food safety procedures worldwide
• Improved communication with your trading partners
• Better understanding and implementation of HACCP principles
• A driver for continuous improvement
• Improved food safety hazard control
• A uniformly auditable standard

The operations of a ISO22000 system are:

• Primary and Secondary Food Production
• Crop production
• Feed production
• Primary food processing
• Secondary food processing
• Wholesaling and distribution
• Food retailing related operations
• Pesticide, fertilizer, and veterinary pharmaceutical production
• Ingredients and additives production
• Transportation and storage
• Equipment production
• Cleaner/sanitizer production
• Packaging materials production
• Service providers