ISO 22000:2005 Food Safety Management System (FSMS)
Food safety is a global concern. Not only because of the continuing importance for public health, but also because of its impact on international trade. Effective Food Safety Systems shall therefore manage and ensure the safety and suitability of foodstuffs.
ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from "farm to fork".
ISO 22000 is an International Standard 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 can be used by all organisations, in the supply chain - from farmers to food services, to processing, transportation, storage, retail and packaging.
This International Standard 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 demonstrate compliance with applicable statutory and regulatory food safety requirements,
- 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 this International Standard.
This International Standard 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 this International Standard can be accomplished through the use of internal and/or external resources.