Food Safety ISO 22000 Standard 

ISO 22000 is an international standard developed by the International Organization for Standardization (ISO) that is used to manage food safety in organizations in the food chain. This standard sets out the requirements for a food safety management system covering primary production through to the point of sale, including manufacturing, processing, storage, transportation and distribution of food. 

ISO 22000 is applicable to a wide range of organizations in the food industry, regardless of their size or geographic location. It is designed to be flexible and adaptable to various operations and activities related to food production and handling. Below are examples of organizations within the food industry that can implement ISO 22000: 

• Food and beverage companies, this includes food processing companies, food product manufacturers, beverage producers, food packaging companies, among others. 
• Restaurants and Catering Services. 
• Distribution and Logistics Companies. 

• Agricultural and Agro-industrial Companies: Agricultural producers, farms, agricultural cooperatives and agro-industrial companies that are involved in primary food production can also implement the standard to ensure the safety of their products. 
• Food Service Companies: This includes companies that provide food services to collectivities, such as schools, hospitals, nursing homes and industrial canteens. 
• Food Ingredient Supply: Manufacturers and suppliers of food ingredients and additives can also implement ISO 22000. 

Implementing ISO 22000 offers numerous benefits for organizations involved in the food and beverage industry. Some of the most prominent benefits include: 

The general requirements of ISO 22000 are applicable to all organizations seeking food safety certification. However, the way in which these requirements are applied may vary depending on the nature and size of the company, as well as the type of products and operations they carry out. The standard is flexible enough to accommodate a wide range of organizations in the food industry. 

Importantly, ISO 22000 is a food safety management system standard that provides a general framework for ensuring food safety at all stages of the supply chain. Specific requirements may vary and be tailored to the individual circumstances of each organization. 

Therefore, while the basic principles of the standard are the same for all companies (e.g., establish food safety policies, identify hazards, establish critical control points, carry out corrective actions, etc.), the way these requirements are implemented and documented may differ from company to company. Adaptation and customization of ISO 22000 requirements are essential for the standard to be effective and tailored to each organization’s specific operations. 

The following is a summary of the main requirements for ISO 22000 certification along with their normative references: 

 

ISO 22000 Main Requirements: 

Food Safety Policy: The organization must establish and document a food safety policy. 

Management System Planning: This includes identifying risks, establishing food safety objectives and management processes. 

Food Safety Program Prerequisites: Establish and maintain prerequisite programs (PPRs) to ensure hygienic and safe conditions in food production. 

Hazard Analysis and Critical Control Point (HACCP): Identify, evaluate and control food hazards. 

Establishment of Critical Control Points (CCP): Identify points in the production chain where critical controls must be applied to avoid risks. 

Establishment of Critical Limits: Define acceptable limits for each CCP. 

CCP Monitoring: Establish procedures to monitor and record CCPs. 

Corrective and Preventive Actions: Develop plans to correct deviations and prevent future problems. 

Verification and Validation: Regularly verify and validate the management system and HACCP plan. 

Record Control: Maintain adequate records and documentation to demonstrate compliance with requirements.