International Organization for Standardization (ISO)
has published ISO 22000:2005 - Food Safety Management
Systems – Requirements for any Organization in the
Food Chain, with a view to provide framework for
internationally harmonized requirements for
systematically managing safety in food supply chains.
This standard integrates the principles of Hazard
Analysis and Critical Control Point (HACCP) system
developed by Codex Alimentarius Commission and
combines the HACCP plan with Prerequisite Programmes (PRPs)
and is fully compatible with Quality Management
Systems (QMS) as per ISO 9001: 2000.
Food Safety is related to the presence of food borne
hazards in food at the point of consumption. Food
reaches to consumers via supply chains that may link
many different types of organizations. One weak link
can result in unsafe food that is dangerous to health.
As food safety hazards can occur the food chain at any
stage, adequate control throughout the supply chain is
essential. Therefore food safety is a joint
responsibility of all organizations with in the food
chain including, producers, manufactures, transport &
storage operators, sub contractors, retail and food
service outlets and service providers.
WHO SHOULD USE ISO 22000
Since ISO 22000 is a generic food
safety management standard, it can be used by any
organization directly or indirectly involved in the
food chain. It applies to all organizations in the
food chain. It doesn’t matter how complex the
organization is or what size it is, ISO 22000 can help
ensure the safety of its food products.
The food chain consists of the entire sequence of
stages and operations involved in the creation and
consumption of food products. This includes every step
from initial production to final consumption. More
precisely, it includes the production, processing,
distribution, storage, and handling of all food and