Consultancy for ISO 22000: 2018
ISO 22000: 2018 specifies requirements for a system of food safety management. It is used when an organization, part of the food chain, needs to reflect its ability, to control risks related with the food, by making it safe at the time of use by the customer. This system is applicable for all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement a system that ensures safe food.
Through the implementation of ISO 22000: 2018 an organization can:
- Plan, implement, operate, maintain and update the system of food safety management.
- Demonstrate the compliance with legal and regulatory requirements for food safety.
- Evaluate consumer demand and demonstrates the conformity that exists between consumer demand and food security thereby increasing consumer satisfaction.
- Communicate effectively on issues relating with the food safety among all actors who participate in the food chain.
- Ensure that the company works in conformity with its policy of food security.
Recognition of the organization’s role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer. The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. ISO 22000 can be applied independently from other management system standards or integrated with existing management system requirements. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes. Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.