What is ISO 22000?

ISO 22000 for food safety management systems requires organizations to adopt a risk-based approach to food safety.

Based on the same higher-level structure followed by all ISO management system standards, ISO 22000 combines the principles of ISO 9001 for quality management systems and Risk Analysis and Critical Control Points (HACCP) with internationally recognized industry mandatory programs.

ISO 22000 defines food safety requirements for organizations in the food and beverage production chain to address and subsequently implement a food safety management system by identifying, evaluating and controlling potential food safety hazards.

For more information on ISO 22000 and to submit an application for certification, you can visit our website www.tqcsi.com

Requirements for the food safety management system

The Food Safety Management System (FSMS) requires organizations to:

  • understand external and internal issues and stakeholders related to food safety
  • Develop a Food safety Policy - usually a one-page document declaring commitment to food safety
  • appoint a food safety team
  • develop a hazard control plan
  • develop a SMBPP or Management Manual that briefly discusses the sections of ISO 22000.
  • implement food safety practices products for the implementation of the corresponding mandatory program.
  • develop procedures, in particular, for each of the critical control points and preliminary operational programs.
  • implement accounting for monitoring critical control points and preliminary operational programs
  • develop and monitor food safety goals and objectives take into
  • account the risks and opportunities associated with food safety, and take into account the need for a Food Protection Plan and a Food Fraud Protection Plan to
  • monitor food safety indicators
  • plan responses to food safety emergencies
  • ensure that staff are competent and understand their responsibilities in the field of food safety
  • monitor food safety nonconformities and take measures to eliminate significant or recurring nonconformities
  • ensure internal and external communication on food safety issues
  • implement evaluation and monitoring of external suppliers
  • implement verification of the Management Plan hazards and mandatory programs
  • conduct internal audits
  • of the food safety management system to ensure that top management strategically analyzes the food safety management system.
Documentation requirements:
  • Food Safety Policy
  • Hazard control plan
  • SMBPP or Management Manual
  • Procedures
  • Food Safety Improvement Plan (monitoring of food safety goals and objectives)
  • Emergency plan
  • Records for monitoring critical control points and pre-operational programs
  • Registers of nonconformities and corrective actions.

Advantages of the food safety management system:
  • demonstration of due diligence
  • compliance with regulatory and consumer requirements
  • increasing the profile and reputation of the company, as well as the confidence of stakeholders
  • greater marketing opportunities leading to higher profits
  • increased food safety in the supply chain
  • minimizing risks and incidents related to food safety
  • improved food safety indicators
  • increased protection against false accusations of food poisoning
  • implemented food safety culture and employees are empowered
  • easily integrates with other control systems.

TQCSI Certification Process:
  • Contact your TQCSI office and request pricing or apply online (or fill out the application form below) - TQCSI needs to know what your business is doing and how many employees (full-time equivalent)
  • to avoid delays, do not wait until your food safety management system is fully implemented.
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