ISO 22000

ISO 22000 is the first international standard for management of food safety (Food safety management systems) issued by the International Standardization Organization (ISO). According to ISO 22000, food safety is a priority for all organizations that produce, process, handle or deliver food.

ISO 22000 is the first standard that can be used by all the members of the food supply chain. This includes suppliers of non-food products and services, such as equipment and packaging manufacturers, as well as providers of logistics services. ISO 22000 is suitable for organizations of all sizes, and just like it is suited for a bakery with 10 employees, it is also suitable for international food manufacturers or supermarkets that employ thousands of workers.

Organizations involved in one or more steps in the production of safe food:

  • food manufacturers;
  • primary producers;
  • secondary producers;
  • fodder producers;
  • food-related wholesale;
  • food-related retail;
  • companies for transport and storage of food;
  • machinery and equipment manufacturers;
  • manufacturers of packaging materials;
  • manufacturers of hygiene products;
  • producers of disinfectants;
  • manufacturers of additives and ingredients.

ISO 22000 is based on the requirements of HACCP system (Codex Alimentarius) ISO 9000 (Quality management system), and other requirements from the ISO 22000 family of standards:

  • ISO/TS 22004: Food safety management system – Guidelines for the application of ISO 22000 with emphasis on medium and small enterprises,
  • ISO/DIS 22005: Traceability in food and food chain – General principles and guidelines for the design and development of a food safety management system,
  • ISO/TS 22003: Requirements for certification bodies.

Advantages of introducing ISO 22000:

  • Improvin food safety,
  • Strengthening the protection and trust of consumers,
  • Interactive communication,
  • Improving product quality,
  • Increasing cost efficiency in the chain of food production and distribution,
  • The implementation of so-called prerequisite programs (prerequisite programs, PRP) as the basis for a functional HACCP.