ISO 22000 Food Safety Management System Standard, the international Codex Alimentarius Commission, which aims to ensure food safety throughout the food chain, to establish and implement a regular management system and cooperation among all management activities of the organization, to analyze all processes, update and make continuous improvement when necessary ( It is a standard developed by CAC) based on HACCP Implementation stages and principles.
ISO 22000:2005 is an international standard and defines the requirements for a Food Safety Management System that covers all organizations in the "farm to fork" food chain, including food, beverage serving (catering) and packaging companies.
ISO 22000 is a standard published by the International Standards Organization to eliminate the complexity of the management system standard experienced in organizations in the food chain.
ARTICLE TITLES OF ISO 22000:2005 STANDARD
3.Terms and definitions
4.food safety management system
7.Safe product planning and realization
8.Validation, verification and improvement of the food safety management system
4 Key Elements of ISO 22000
An organization that wishes to obtain a certificate according to the ISO 22000 Food Safety Management System Standard first signs a contract with the certification body authorized to issue this certificate, and establishes the quality system in the organization in accordance with the requirements of the ISO 22000 Food Safety Management System Standard.
After the necessary preparations are completed, an audit is requested from the certification body. As a result of the inspection carried out by expert auditors, companies that are registered to meet the minimum requirements of the ISO 22000 standard are certified.
ISO 22000 Certificate is valid for 3 years. During this period, it is ensured that the organization carries out its activities in accordance with the standard conditions by conducting an interim audit every year, and at the end of 3 years, a certificate renewal examination is carried out.
Benefits of ISO 22000 Food Safety Management System
Applicable at every stage of the food chain, meeting all the demands of consumers regarding food safety, ease of export due to being an internationally recognized system, increasing the work efficiency and satisfaction of the employees, raising awareness of the employees about hygiene and food safety, taking responsibility, improving the working environment, improving the process control. documentation, reducing the risks of food poisoning and death, minimizing food waste (food spoilage, etc.) and the costs arising from this waste, reducing the risk of product losses and product recalls, ensuring customer confidence and satisfaction, identifying potential hazards and taking corrective action. instead of providing the use of preventive methods, providing food businesses with reliability in meeting legal obligations to produce safe food