How can one standard transform the global food industry? In the search for the answer, ISO 22000 has emerged as the protagonist on the food safety stage.
Aimed at companies of all sizes within the food chain, this is an international standard focused on food risk management and consumer safety.
In this article, we will explain what ISO 22000 is, what its requirements are, how to implement it, and other relevant information about the food safety standard. Check it out!
What is ISO 22000?
ISO 22000 is an international standard that establishes requirements for food safety management systems. It seeks to ensure that food is safe for consumption throughout the entire chain, from production to the consumer’s table.
Organizations of any size or complexity can adopt it to demonstrate their ability to control contamination risks. The standard provides a systematic and procedural approach and integrates principles from the Hazard Analysis and Critical Control Point (HACCP) system, which is a preventive protocol system focused on food safety, which complies with all the requirements of international organizations such as the FSI or Global Food Safety Initiative.
What is the difference between ISO 22000 and FSSC 22000?
ISO 22000 is a food safety management system standard applicable to any organization in the food chain.
FSSC 22000, on the other hand, includes all the requirements of 22000 and specifically adds Prerequisite Programs (PRPs) and other requirements of the Global Food Safety Initiative (GFSI).
The FSSC 22000 is recognized by the GFSI and is considered more rigorous, i.e. it aims for greater confidence in food safety through a more complete and detailed approach.
What is the difference between ISO 9001 and ISO 22000?
ISO 9001 is a quality management system standard applicable to any type of company. It focuses on customer satisfaction and the continuous improvement of business processes. Because its focus is on documents, it is a good support for the implementation of any other standard since it has the basis of all the document processes that an organization must have in order to guarantee a robust management system.
ISO 22000, on the other hand, as we have seen, is specific to food safety management and applies to the food industry. It focuses on ensuring that food products are safe for consumption.
Both standards can be integrated, as they share common quality management principles, but have different approaches depending on the specific quality and safety objectives.
ISO 22000 requirements
To meet the requirements of ISO 22000, organizations need to establish, implement and maintain an effective food safety management system. This includes the following:
- Definition of a food safety policy.
- Planning and the implementation of prerequisite programs.
- Carrying out risk analyses and establishing control plans based on the HACCP system.
- Monitoring and measuring processes and products to ensure food safety.
- Conducting internal checks and continuous improvement of the food safety management system.
- Effective management of resources, including infrastructure and a suitable working environment for the production of safe food.
- Effective communication processes, both internally and throughout the food supply chain.
- Preparing, updating and maintaining relevant documentation, such as records of the food safety management system.
- Senior management’s evaluation and critical analysis of the system’s performance.
- Encouraging communication between all those involved in the food chain in order to identify and manage risks effectively.
- Hazard Analysis and Critical Control Points (HACCP). This is the heart of the standard. It involves identifying hazards that can affect food safety, determining critical control points (CCPs) where preventive measures can be applied and establishing critical limits for each CCP.
Implementing these requirements contributes to ongoing compliance with applicable regulations, while also meeting customer expectations regarding food safety.
The importance of ISO 22000 for the food industry
ISO 22000 is of fundamental importance as it helps organizations to identify and control food safety hazards, ensuring that food reaches the consumer without health risks.
By implementing ISO 22000, food industries are able to increase the confidence of consumers, suppliers and other stakeholders in the quality and safety of the food they produce.
This management system offers a rigorous structure that facilitates compliance with legal and customer regulations, which can reduce the risk of process failures and costs associated with food contamination.
Certification also gives companies a competitive edge in the global market, allows them to access new markets and establish business partnerships that value high food safety standards.
Moreover, the standard promotes effective communication throughout the food supply chain, and this brings about continuous improvement and transparency in practices. This not only improves quality control, but also optimizes the management of resources and processes, contributing to the sustainability and efficiency of the food industry as a whole.
Finally, ISO 22000 promotes a culture of continuous improvement, encouraging companies to identify and control hazards, prevent problems and optimize their processes. It can be integrated with other management standards, such as ISO 9001 (quality) and ISO 14001 (environment), allowing for even more efficient and effective company management.
How to implement ISO 22000
Implementing this standard in an organization involves several detailed steps that will ensure that the food safety management system is effective and complies with ISO 22000.
Initially, the company needs to commit to food safety at the highest management level and make a commitment to the company’s leadership. The commitment of top management is fundamental, since implementing the project will require the allocation of important resources, whether they are human, financial, and often the adaptation of the infrastructure to properly execute the project.
Next, the organization must conduct a gap analysis to identify the gaps between existing practices and the requirements of the ISO 22000 standard. Based on this analysis, a project plan is drawn up to address these gaps.
The organization must then establish a document structure, which includes the food safety policy, objectives, procedures and the necessary records.
It is essential to carry out a hazard analysis and critical control points (HACCP) to identify potential food hazards and define preventive measures – an action that should be complemented by the development of Prerequisite Programs (PRPs) that take care of basic hygiene conditions.
After establishing the processes and procedures, the company must train employees to ensure their competence and awareness of the standard’s requirements.
The food safety management system must then be implemented and its performance constantly monitored. Monitoring involves carrying out internal audits and management reviews to check the effectiveness of the system and identify opportunities for improvement.
After establishing and reviewing the system, an external audit by an accredited certifier can be requested in order to obtain ISO 22000 certification, which attests to the organization’s compliance with the standard, and reinforces its commitment to food safety.
Which companies should be ISO 22000 certified
ISO 22000 certification is suitable for any company that operates within the food supply chain and wishes to demonstrate its commitment to food safety.
Therefore, within this scenario, we have the primary producers (such as farms and fisheries), food manufacturers, processors and packaging companies, as well as distributors and logistics service providers for food products.
In addition, service providers in the food industry, such as suppliers of equipment, cleaning agents, additives and ingredients can also benefit from this certification.
How much does certification cost?
The biggest costs involved are consulting, training, adapting processes and infrastructure, audits and maintaining certification. The amounts can vary according to the size of the company and the amount of resources needed for proper implementation.
However, many companies choose to create solid programs based on the HACCP system and at the same time, by aligning internal procedures with the requirements of ISO 22000, companies can implement effective food safety processes without necessarily incurring the costs and bureaucracy of full certification. This approach allows organizations to maintain high food safety standards, guaranteeing quality and compliance, even without formal certification.
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