ISO22000 certification

With the development of economic globalization and the improvement of social civilization, people are paying more and more attention to food safety issues; organizations that produce, operate and supply food are required to prove their ability to control food safety hazards and those factors that affect food safety. Customer expectations and social responsibilities have gradually made food production, operation and supply organizations realize that there should be standards to guide operations, guarantee, and evaluate food safety management. This call for standards has prompted the ISO22000:2005 food safety management system Generation of requirements standards.

The ISO 22000:2005 standard is both a guideline for use describing the requirements of a food safety management system and a basis for certification and registration of organizations that produce, operate and supply food.

ISO 22000:2005 expresses general requirements in food safety management, rather than specific requirements for any type of organization in the food chain. The standard applies to all organisations in the food chain wishing to establish a system to ensure food safety, regardless of their size, type and the products they offer. It is suitable for agricultural product manufacturers, animal feed manufacturers, food manufacturers, wholesalers and retailers. It also applies to food-related equipment suppliers, logistics suppliers, packaging material suppliers, agricultural chemicals and food additive suppliers, service providers and restaurants involving food.

ISO22000:2005 adopts the ISO9000 standard system structure, and applies the HACCP (Hazard Analysis and Critical Control Point) principle as a method to the entire system; it clarifies that hazard analysis is the core of safe food implementation planning, and integrates international Product characteristics, intended use, flow diagrams, processing steps and control measures and communications in the preparatory steps developed by the Codex Alimentarius Commission (CAC) as input to the hazard analysis and its update; while incorporating the HACCP plan and its prerequisites - prerequisite program dynamics , a balanced combination. This standard can be integrated with other management standards, such as quality management system standards and environmental management system standards.

The principle of ISO22000 certification

As we all know, from the late 1950s, in order to provide astronauts with safe food, NASA and the food production company PILLSBURY jointly developed HACCP. By the late 20th century, HACCP has been continuously developed. The HACCP system has been expanded from the original three principles (hazard identification, determination of critical control points and control of any hazards, establishment of a monitoring system) into five steps and seven principles, these five steps are: establish a HACCP team, describe the product and its sale characteristics , describe the intended use of the product and product users, draw a process flow chart, and verify the process flow chart; the seven principles are: analyze hazards, determine critical control points (CCPs), establish critical limits, and establish monitoring systems for critical control points. When the monitoring system shows that a critical control point is out of control, the corrective actions that should be taken are established, and the verification procedure is established to confirm the effectiveness of the HACCP system operation, and a documented system is established.

prospect

In the 21st century, consumers all over the world demand safe and healthy food, so food processing companies have to implement a food safety management system to ensure the production and sale of safe food. In order to help these food processing companies meet market demands, and at the same time, to verify that these companies have established and implemented food safety management systems, and thus have the ability to provide safe food, there is a strong need to develop a standard that can be used for auditing. In addition, due to the internationalization and globalization of trade, the development of an international standard based on the HACCP principle has also become a strong demand for the food industry in various countries.

ISO/CD22000: The basic framework of 200X

The development of the ISO22000:200X standard is mainly to achieve the following goals:

- Comply with the HACCP principle of CAC;

- Harmonization of voluntary international standards;

- provide a standard for review;

- The framework is consistent with ISO9001:2000 and ISO14001:1996;

- To provide an international exchange platform on the HACCP concept.

Therefore, ISO22000:200X is not just a general sense of food processing rules and regulations, but seeks a more centralized, consistent and integrated food safety system to provide a framework for building a food safety management system and to integrate it with Integration with other management activities, such as quality management system and environmental management system.

ISO22000:200X is built in accordance with the framework of ISO9001:2000. At the same time, it also covers all the requirements of CAC on HACCP and defines the definition of "Supporting Security Measures" (SSM) for the concept of "prerequisites". ISO22000:200X defines SSM as "specific control measures", rather than "critical control measures" that affect food safety, which achieve control purposes by preventing, eliminating and reducing the possibility of hazards. Depending on the type of business and the stage of the food chain, SSM can be replaced by activities such as: Good Manufacturing Practice (GMP), Prerequisites, Good Agricultural Practice (GAP), Good Hygiene Practice (GHP), Good Distribution Practice (GDP) and Good Veterinary Practice (GVP). ISO 22000:200X will require food establishments to establish, maintain, monitor and audit the effectiveness of SSM.

benefit

(1) Organized and targeted communication with trading partners;

(2) Optimizing resource utilization within the organization and in the food chain;

(3) Improve the management of literature resources;

(4) Strengthen planning and reduce post-process inspection;

(5) More effective and dynamic control of food safety risks;

(6) All control measures will be subject to risk analysis;

(7) Systematically manage the necessary programs;

(8) Due to the focus on the final result, the standard is widely applicable;

(9) It can be used as an effective basis for decision-making;

(10) Fully improve diligence;

(11) focus on the control of necessary issues;

(12) Conserve resources by reducing redundant system audits.