ABOUT THE STANDARD
Food safety management system is a solution to unify all standards for ensuring food safety that are currently recognized. ISO 22000 includes all the requirements of the HACCP (Hazard, Analysis, Critical, Control, Point) system according to the Codex Alimentarius, as well as the rules of good business and good hygiene practice, monitoring and labeling of food. The standard is used in all links of the food chain and requires that all risks that can be expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, be identified and assessed.
Recognizing the role of organization and its position within the food chain is essential to ensure effective interactive communication within the chain, in order for the end consumer receive a safe food product. Communicating with customers and suppliers about identified hazards and control measures is of great help in clarifying customer and supplier requirements. This provides the means to identify and document the reasons why some identified hazards need to be controlled by a particular organization and why others do not need to.
Hazard analysis is the key to an effective food safety management system, because conducting a risk analysis helps to organize the knowledge needed to establish an effective mix of control measures. During the risk analysis, organization determines the strategy to be used to ensure hazard control by combining the necessary programs and HACCP plan.
International standard ISO 22000 defines requirements for the food safety management system, which includes:
- interactive communication
- management system
- required programs
- HACCP principles.
BENEFITS OF CERTIFICATION
The most effective food safety systems are established, operated and updated within a structured management system and they are incorporated into overall management activities of the organization. This provides maximum benefit for the organization and interested parties:
- control of health safe food production;
- the best assurance on food safety is provided;
- improvement of internal processes;
- increased consumer confidence;
- process control;
- competitive advantage over competition;
- delegation of responsibilities to direct executors;
- increased potential of employees through continuous training and learning;
- greater responsibility and awareness of employees about quality;
- development of employees awareness of hygiene;
- increased customer satisfaction and greater trust in institution;
- verification of your good business and hygiene practice;
- product traceability;
- clear identification of responsibilities for unhealthy product in the manufacturer-retail-customer chain;
- protection and improvement of products and original brands;
- compliance with legal and market requirements.