What is the ISO 22000 Standard?
ISO 22000 is a global standard that helps companies in the food industry manage food safety. It was created by the International Organization for Standardization (ISO), and it serves as a guide for setting up a Food Safety Management System (FSMS). This system makes sure that food is safe for people to eat from the time it is produced to the time it reaches the consumer.
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The Full Meaning of ISO 22000
"ISO" stands for the International Organization for Standardization, a group that creates rules to help businesses operate smoothly and safely across the world.
The number "22000" is the specific code for the standard that deals with food safety management systems.
ISO 22000 combines two important systems:
ISO 9001: This system focuses on quality management. It helps companies make sure their products and services meet customer needs and follow the law.
HACCP (Hazard Analysis and Critical Control Points): HACCP is a system used to find and control dangers in food production. It helps companies identify points in the process where things could go wrong and sets up controls to prevent problems.
By bringing these two systems together, ISO 22000 helps companies manage food safety and keep their overall operations running smoothly.
What ISO 22000 Does
ISO 22000 lays out the rules and steps that any company involved in food production, processing, packaging, or distribution should follow. These rules help businesses identify and manage any risks that could make food unsafe.
By following this standard, companies can create a safer food production environment, reducing the chances of foodborne illnesses.
What is the ISO 22000 Principle?
The main idea behind ISO 22000 is to combine the HACCP system with a broader management approach. This means the standard helps companies not just find and fix food safety problems but also manage their whole process in a way that prevents problems from happening in the first place.
What Does ISO 22000 Cover?
ISO 22000 covers a wide range of activities related to food safety. It includes everything from the way food is grown, processed, and handled, to how it is packaged, stored, and delivered. The standard also emphasizes the importance of communication throughout the food supply chain. This means that everyone involved, from farmers to retailers, needs to understand their role in keeping food safe.
The History of ISO 22000
The creation of ISO 22000 started in the early 2000s when there was a clear need for a worldwide food safety standard. Before ISO 22000, different countries had their own rules, and many companies used the Hazard Analysis and Critical Control Points (HACCP) system. However, this system was mostly recognized in the United States and Europe.
As the food industry became more global, it was clear that a single set of guidelines was needed to confirm safe food production and handling practices everywhere across the world. This led to the development of ISO 22000, which was first published in 2005.
The standard combined the principles of HACCP with the structure of ISO 9001, a well-known quality management system. In 2018, ISO 22000 was updated to make it easier to work with other management systems like ISO 9001 (for quality) and ISO 14001 (for the environment
Why You Should Care About ISO 22000
Following ISO 22000 helps companies not just to follow the law, but also to protect public health and build trust with their customers. It shows that the company is serious about food safety.
Certification under ISO 22000 is one of the best ways to tell everyone globally that the company’s products are safe and that it has taken all the necessary steps to confirm this.
Steps to Implement ISO 22000
To follow ISO 22000, a company needs to set up a food safety management system with several key steps:
Food Safety Policy: The company must create a policy that explains its commitment to keeping food safe.
Identifying Hazards: The company needs to look at its processes to find any potential hazards that could make food unsafe.
Establish Prerequisite Programs.
Develop and Implement the Food Safety Management System (FSMS).
Monitoring: The company should regularly check how well the food safety system is working, including audits and performance reviews.
Focus on Continuous Improvement.
Documentation: All findings, actions, and procedures must be written down and communicated clearly within the company and to partners.
These specific practices include terms that may be new to you:
Setting Up a Food Safety Management System (FSMS): This system helps the company manage all the processes that affect food safety.
Prerequisite Programs (PRPs): These are basic conditions and activities that are needed to maintain a safe environment for food production, like cleaning schedules and pest control.
Continuous Improvement: Companies must regularly review their practices and make improvements as needed to ensure they are always producing safe food.
Here's a short guide to cover each of the steps you need to take:
1. Set Up a Food Safety Policy
The first step is for your company to create a clear food safety policy. This policy is a promise from the company’s leadership to keep food safety at the forefront of all operations. The policy should outline the goals and objectives for food safety and explain how the company plans to manage any risks. It’s important that this policy is shared with everyone in the company so that all employees know their role in keeping food safe.
2. Identify and Evaluate Hazards
After the policy is in place, the next step is to carefully examine your processes to find any possible hazards that could affect food safety. This is where Hazard Analysis and Critical Control Points (HACCP) come in. Your company needs to evaluate each step of food production, from handling raw materials to packaging the final product, to identify where risks might occur. This process helps determine Critical Control Points (CCPs), which are specific stages where controls can be applied to prevent or reduce food safety hazards.
3. Establish Prerequisite Programs (PRPs)
Prerequisite Programs (PRPs) are the basic activities and conditions that keep the food production environment safe and clean. These include things like regular cleaning schedules, pest control, equipment maintenance, and staff hygiene practices. PRPs create a strong foundation for the FSMS and support the controls you put in place at Critical Control Points. Without strong PRPs, the entire system could be at risk.
4. Develop and Implement the FSMS
With your policy, hazard analysis, and PRPs in place, the next step is to build and implement your Food Safety Management System (FSMS). This system ties together all the elements of food safety. It should include detailed procedures and processes that explain how food safety will be managed, monitored, and improved over time. The FSMS should be flexible, allowing for changes as new hazards are discovered or new technologies are introduced.
5. Monitor and Review the System
It’s important to regularly monitor and review your FSMS to make sure it’s working properly. This means conducting internal audits, performance reviews, and inspections to check if the system is effective. If any problems are found, they need to be fixed right away. Regular reviews also help identify areas for improvement and make sure that the FSMS keeps up with changes in regulations or industry practices.
6. Focus on Continuous Improvement
ISO 22000 emphasizes the need for continuous improvement. The FSMS should be seen as a living system that grows and evolves over time. This means always looking for ways to improve processes, reduce risks, and enhance the safety of your food products. This could involve upgrading technology, improving staff training, or updating procedures to reflect new knowledge or insights.
7. Document, Keep Records, and Communicate Clearly
Keeping accurate records is a crucial part of the ISO 22000 framework. All actions, findings, and procedures must be documented clearly and shared with everyone in the company and with relevant stakeholders. Proper documentation establishes that everyone is informed and that there is a clear record of how food safety is being managed. This also helps build transparency and accountability within the organization.
Is ISO 22000 Better than HACCP?
When it comes to food safety standards, ISO 22000 and HACCP (Hazard Analysis and Critical Control Points) are two of the most widely recognized frameworks. Both aim to make food production and handling secure, but they approach this goal in different ways.
Understanding these differences can help determine which standard is best suited for your organization.
HACCP: Targeted and Specific
HACCP is a system designed to prevent food safety hazards. It was originally created in the 1960s for NASA to verify that food for astronauts was safe. Over time, HACCP has become a widely adopted tool across the food industry.
The main focus of HACCP is to identify potential hazards in the food production process and control them at critical points, known as Critical Control Points (CCPs). HACCP is very focused—it targets specific stages of food production and implements controls where they are most needed.
This system is especially effective for companies that need to manage particular hazards, such as those involved in meat processing, seafood handling, or dairy production. HACCP is also widely recognized by regulators and is often a legal requirement in many countries. However, HACCP’s focus is narrower than ISO 22000; it primarily addresses the safety of the product rather than the management practices that support overall food safety.
ISO 22000: A Broader Perspective
ISO 22000 incorporates the principles of HACCP but goes further by focusing on management processes that deal with food safety across the entire supply chain.
ISO 22000 requires organizations to not only control specific hazards, as HACCP does, but also to adopt a broader management approach.
This includes establishing a Food Safety Management System (FSMS) that covers leadership commitment, employee training, and continuous improvement processes. ISO 22000 also underlines the importance of communication across the entire food chain, requiring you to check that everyone involved in your food handling processes works together to keep food safe.
Key Differences Between HACCP and ISO 22000
Scope: HACCP focuses narrowly on specific hazards within the production process. In contrast, ISO 22000 covers the entire food safety management system, including leadership, communication, and continuous improvement.
Application: HACCP is typically applied to specific processes within food production, making it ideal for companies with targeted safety needs. ISO 22000, however, is suitable for organizations that want a comprehensive approach to food safety, covering all aspects of the supply chain.
Certification: HACCP certification may be required by law in some industries, while ISO 22000 certification is generally voluntary but offers broader recognition and can provide a competitive advantage in global markets.
Management Focus: ISO 22000 includes general management principles like customer focus and leadership, which are not part of HACCP. This makes ISO 22000 more about building a food safety culture within the organization, rather than just controlling specific hazards.
Which One Is Better?
Choosing between ISO 22000 and HACCP depends on your organization’s needs. If your main focus is on controlling specific hazards in your production process, HACCP might be sufficient. However, if you are looking for a more across-the-board system that adds food safety into every part of your business, ISO 22000 might be the better choice.
Pro-Tip: For companies involved in international trade, ISO 22000 offers additional benefits by aligning with other management standards like ISO 9001 and being recognized globally.
Who Needs the ISO 22000 Certification?
ISO 22000 certification is important for any business involved in the food industry. This includes everyone from farmers who grow crops to large food producers with many manufacturing locations. Let’s look at who needs this certification and the benefits it offers.
Target Audience: Businesses in the Food Chain
ISO 22000 is for any business that works with food. This includes:
Farmers and Producers: Farmers who grow crops or raise animals need ISO 22000 to certify their food products are safe from the start. This certification helps them follow good practices that reduce risks to food safety.
Food Manufacturers and Processors: Companies that turn raw ingredients into products, like ready-made foods or dairy items, should get ISO 22000 certification. It helps them control every step of the process to prevent food from getting contaminated.
Food Packaging Companies: Packaging companies also need ISO 22000. They must make sure that the materials they use to pack food are safe and don’t introduce any hazards.
Distributors and Transporters: Companies that store and transport food should follow ISO 22000 to keep food safe during delivery. This prevents spoilage or contamination while food is being moved from one place to another.
Retailers and Food Service Providers: Supermarkets, restaurants, and other places that sell or serve food also benefit from ISO 22000 certification. It helps them make sure the food they offer is safe to eat.
Benefits: Standing Out in Global Markets
ISO 22000 certification provides several benefits that can help a business succeed, especially if they want to sell their products worldwide:
International Recognition: ISO 22000 is known around the world. Having this certification shows that a company meets high standards for food safety. This is important for businesses that want to export their products because many countries require it.
Customer Trust: People are more likely to trust companies that have ISO 22000 certification. It shows that the company cares about producing safe food. This trust can lead to more customers and higher sales.
Meeting Regulations: ISO 22000 helps companies follow food safety laws in different countries. This makes it easier for businesses to operate in various regions without facing legal issues.
Better Risk Management: With ISO 22000, companies can manage food safety risks more effectively. This reduces the chances of problems like foodborne illnesses or recalls, which can harm the company’s reputation.
Operational Efficiency: Getting ISO 22000 certified often leads to smoother operations. Companies can improve their processes, cut down on waste, and work more efficiently.
What are the 10 Clauses of ISO 22000?
ISO 22000 has 10 main parts, called clauses. These clauses guide companies on how to set up a system that keeps food safe. Each clause focuses on a different part of the food safety management process. Let’s look at what each clause covers.
1. Scope
This clause explains what ISO 22000 is for. It applies to all businesses in the food chain, no matter their size or role. The aim is to make sure food is safe to eat from the time it’s produced to when it’s consumed.
2. Normative References
This part lists other important documents that are needed to fully understand and use ISO 22000. These include other standards that work with ISO 22000, like ISO 9001, which deals with quality management.
3. Terms and Definitions
Here, key words used in ISO 22000 are defined. This helps everyone understand the exact meaning of important terms used in the standard.
4. Context of the Organization
This clause asks the company to look at both internal and external factors that might affect their ability to keep food safe. It also requires identifying the needs of different groups involved, like customers, suppliers, and regulators.
5. Leadership
The Leadership clause focuses on the role of top management in setting up and running the Food Safety Management System (FSMS). Management needs to make sure that food safety policies are clear and that everyone in the company knows and follows them. They also need to assign roles and responsibilities to make sure the system works well.
6. Planning
In this step, companies need to identify risks and opportunities that could affect food safety. They should set goals for food safety and plan how to meet them. This clause also involves planning for any changes and considering how those changes might impact food safety.
7. Support
Support covers the resources needed to keep the FSMS running. This includes having the right people, equipment, and environment. It also involves training staff, making sure they understand their roles, and keeping clear records of all processes.
8. Operation
This clause outlines the actual steps needed to make food safe. It includes controlling the production process, managing risks, and making sure safety measures are in place throughout the entire process. This is where companies apply principles like Hazard Analysis and Critical Control Points (HACCP) and Prerequisite Programs (PRPs).
9. Performance Evaluation
Companies need to regularly check if their FSMS is working well. This clause involves monitoring, measuring, and reviewing the system’s performance. Internal audits and management reviews are key activities here, helping companies find and fix any problems.
10. Improvement
The last clause focuses on making the FSMS better over time. Companies need to find ways to improve their food safety practices, fix any issues, and stay updated on new food safety developments. This ongoing improvement helps keep the system effective.
Key Clauses: Leadership and Performance Evaluation
Leadership: This clause is about making sure the people at the top of the company are actively involved in food safety. They need to create a strong culture of food safety, make sure everyone knows their role, and provide the resources needed to maintain the FSMS.
Performance Evaluation: This part is about checking if the FSMS is doing its job. Companies need to monitor their processes, conduct regular audits, and review how well the system is working. This helps them spot any weaknesses and make necessary improvements.
What is the Difference Between ISO 22000 and GMP?
When it comes to food safety, two important standards often come up: ISO 22000 and GMP (Good Manufacturing Practices). While both aim to keep food safe, they do so in different ways. Here’s a simple breakdown of what each one does and how they compare.
GMP (Good Manufacturing Practices): Focus on Hygiene and Production
GMPs are guidelines that focus on the basic aspects of food production. They are all about making sure that the environment where food is made is clean and safe. GMP covers things like:
Hygiene: Ensuring that workers, equipment, and the production area are kept clean.
Equipment Maintenance: Making sure that machines and tools are regularly checked and kept in good working order to prevent contamination.
Record Keeping: Documenting all processes to track what happens at every step of production.
Staff Training: Training workers on how to handle food safely and what practices to follow to prevent hazards.
GMPs help prevent contamination, errors, and deviations during the food production process, making them essential for maintaining high standards of food safety and quality.
ISO 22000: A Broader Approach to Food Safety
ISO 22000 is an international standard that goes beyond the basics of GMP. It includes the principles of GMP but also adds a broader framework that covers management systems, documentation, and continuous improvement. Key elements of ISO 22000 include:
Management System: ISO 22000 requires the involvement of top management in setting up and maintaining the Food Safety Management System (FSMS). This system ties all food safety practices together, making sure they are organized and managed effectively.
Hazard Analysis and Critical Control Points (HACCP): ISO 22000 integrates HACCP, which focuses on identifying and controlling potential food safety hazards throughout the production process.
Continuous Improvement: Unlike GMP, ISO 22000 emphasizes ongoing improvement. Companies must regularly review their processes and make updates to keep up with new food safety challenges.
When to Choose ISO 22000 or GMP
The choice between ISO 22000 and GMP depends on your company’s needs:
GMP: If your primary concern is maintaining a clean and safe production environment, GMP might be enough. It’s especially suitable for smaller companies or those that need to meet basic regulatory requirements.
ISO 22000: If your company needs a more comprehensive approach to food safety, ISO 22000 is the better choice. It’s ideal for organizations that want to manage food safety across the entire supply chain, from raw materials to the finished product. ISO 22000 is also more beneficial for companies involved in international trade because it is recognized worldwide.
Why Not Both?
Many companies find it beneficial to integrate both GMP and ISO 22000. GMP certifies that day-to-day operations meet basic safety standards, while ISO 22000 provides a broader framework for managing and improving these practices. Together, they create a strong system that covers both the practical and management aspects of food safety.
How to implement ISO 22000 with Inspectle
Implementing ISO 22000 can be a big job, especially for large food companies. This standard involves managing everything from keeping production areas clean to making sure records are accurate. Inspectle can help make this easier. Try it for free.
How Inspectle Can Help You with ISO 22000
Inspectle is a powerful tool designed to make meeting the ISO 22000 standard super easy:
On-the-Go Inspections: With Inspectle, your team can perform inspections directly from their mobile devices to make sure you are meeting the ISO 22000 standard.
The app makes it easy to carry out inspections anywhere in your facility, from the production floor to storage areas, without the need for paperwork, spreadsheets or storing photos separately on the cloud.
Visual Documentation with Photo Evidence: During inspections, your team can take photos and attach them directly to the inspection reports.
This visual documentation helps in identifying and resolving issues more efficiently by providing clear evidence of any problems.
Compliance Support to Meet Standards Inspectle is designed to help companies meet various food safety standards, including ISO 22000, FSSC 22000, and others.
When you take a photo of a non-conformity, you can tag it with the right clause from the food safety standard that you use (e.g. ISO 22000).
Real-Time Issue Reporting and Instant Alerts: When an issue is found during an inspection, it can be reported instantly within the system.
This allows for quick action and ensures that problems are addressed promptly, reducing the risk of food safety breaches.
Assign and Track Tasks: Once an issue is reported, Inspectle allows you to manage tasks.
The progress of these tasks can be tracked in real-time, making sure that issues are resolved quickly and effectively.
About the Author: Robert Jakobson
Robert Jakobson has worked in the manufacturing industry since 2010. With over a decade of experience in B2B marketing, he specializes in helping companies improve their operations with software and hardware solutions. His deep knowledge of the industry and passion for technology make him a trusted expert. Robert’s experience ranges from product development to marketing, giving him valuable insights into how businesses can use tools like the Inspectle Food Safety Inspection software to stay compliant and improve their processes.