ISO 22000

ISO 22000 is an international food safety standard developed by the International Organization for Standardization. It is a framework for a Food Safety Management System (FSMS) incorporating Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Point (HACCP) principles and ISO 9001:2000 elements.

Because food product markets are increasingly global, producers must assure consumers world wide that what they buy is safe no matter where the products come from.

The ISO 22000 standard offers product reliability across international borders. It sets general food safety requirements that can be applied to all organizations from farm to fork.

Whether producing food products for local, national or international markets, implementing ISO 22000 shows producers are committed to food quality and safety standards.


ISO 22000 standards

ISO 22000

Combines recognized key elements to ensure food safety along the food chain including:

  • interactive communication
  • system management
  • food safety hazard control using prerequisite programs and HACCP
  • continual improvement and food safety management system updates

ISO 22004

Provides guidance on implementing ISO 22000.

ISO/TS 22003

Defines the rules to certify and audit a FSMS, to ensure it complies with ISO 22000 standards (or other set of specified FSMS requirements). It reassures customers about the way certification of the supplier has been granted.

ISO 22005

Establishes the principles and requirements for the design and implementation of a feed and food traceability system. This helps verify the history or location of a product or its components.

Benefits of ISO 22000

Benefits of implementing ISO 22000 include:

  • international recognition
  • auditable global standard
  • enhanced business liability protection
  • improved audit and inspection readiness
  • enhanced regulatory compliance
  • interactive communication within the business, with outside agencies, customers and suppliers
  • compatibility with established Quality Management Systems, such as ISO 9001
  • all the benefits of HACCP

Integration with an existing HACCP Program

Once you have a functioning GMP and HACCP program in place, you will likely meet the ISO 22000 requirements for food safety - specifically, Clause 7, Planning and realization of safe products.

The other clauses for ISO 22000 require Quality Management System elements (consistent with ISO 9001:2000) and include:

  • communication plan
  • a process for management review
  • a procedure for continual improvement
  • a procedure for document and record control

For example, you will need to implement effective arrangements for communicating across the food chain. It is important there is a two-way flow of information between all who influence or are affected by your FSMS. This includes suppliers, contractors, customers, consumers, statutory and regulatory authorities and company staff.

Also, top management must be involved in regular, documented reviews of the FSMS to ensure its continued effectiveness and improvement.

Costs of implementing ISO 22000

Implementation and certification of ISO 22000 or any other food safety system usually requires additional cost and labour. Total commitment throughout the organization and awareness of the costs are essential. Included in the costs to implement any food safety system are:

Development and implementation costs

  • initial purchase of the standards
  • salaries for staff assigned to develop the ISO 22000 standard
  • possible consultant fees
  • possible investment in equipment and facility upgrades or new purchase
  • training of employees

Certification costs

  • certification pre-audit/audit fees
  • surveillance audit fees
  • ongoing recertification fees

Operational costs

  • written program and record maintenance
  • monitoring and verification operations

Certification process

Typical steps in the certification process are:

  • make an application to an accredited ISO certification body
  • defining the certification scope
  • initial assessment to verify that the basic structure of the management system is implemented
  • certification audit (certificate issued)
  • surveillance audits - these include verification of continuous improvement, closure of non-conformities from previous audits, conformance to the standards, etc.
  • recertification after three years

Related links

 

For more information, email the Food Safety and Inspection Branch or call 204-795-8418 in Winnipeg.