ISO 22000 Certification – Food Safety
Food safety is a responsibility that can be met through the combined efforts of all players involved in the agro-food supply chain. As human health hazards deriving from food consumption may exist at any level of the supply chain, careful monitoring is necessary at every stage.
The “ISO 22000 Food Safety Management Systems – Requirements for any organization in the food chain” international regulation defines requirements for the design and implementation of a food safety management system in each organization involved in the agro-food supply chain, with the objective to globally harmonize the different voluntary standards developed nationally for the improvement and management of food safety through the HACCP scheme.
In addition, the regulation introduces the basic concept of interactive communication between the different players upstream and downstream of production, a crucial element in ensuring that all risks associated to food safety are identified and adequately controlled at every step of the process.
Lastly, the regulation supports the principles of the Codex Alimentarius for the development of the HACCP scheme and bridges the gap between quality management systems implemented in compliance to ISO 9001 and the so-called “Hygiene package”.
The regulation applies to any organization either directly or indirectly involved in the agro-food supply chain: feed producers, primary producers, primary and secondary processing companies, transport and logistics operators, distributors, manufacturers of equipment and systems for the food industry, manufacturers of packaging materials, manufacturers of cleaning and sanitizing products, etc.