What is ISO 22000?
The International Standard ISO 22000 is a Food Safety Management System and is the most widely used food safety and quality control standard applicable to all categories of food businesses. Like all ISO, ISO 22000 is a set of documented procedures, forms and work instructions that frame the business processes. Its implementation allows the company to continuously control and confirm the necessary hygiene conditions during production and the required quality of the final product.
Steps to Organize the HACCP System
- Hazard Analysis and setting of the necessary preventive measures for their control.
- Identification of Critical Control Points, of the production process.
- Establish critical limits for each Critical Control Point (absolute acceptance limits for each critical point).
- Defining Prerequisite Programs and Operational Prerequisites
- A monitoring system for each critical control point.
- Establish the corrective actions to be applied for each Critical Control Point CCP.
- Establish verification and validation procedures for HACCP.
- Establish the HACCP system documentation.
Steps of developing and installing the Quality Assurance System (ISOF) by ISO 22000
- Talk about your organization’s requirements and the implementation timetable.
- Collecting information about the organization/business.
- Organizing meetings with the company and collecting information by the administration
- Recording Procedures
- Preparation of Forms / Quality Files
- Recording Work Guidelines
- Training of the coordinator and food safety team
- Training of staff in the System
- Initial implementation of the System by the Organization / Enterprise
- Monitoring the system’s functionality
- Optimization of the system, if necessary
- Certification of the System.
- Support of the System after its Certification
Advantages and benefits of implementing the ISO 22000 system
- The business operates in accordance with the law
- Improves the image of the business and constitutes an important marketing tool
- The company may take part in various competitions
- The business acquires a competitive advantage over competition
- Internal business operations are improved and the workplace is upgraded
- Defective (non-compliant) products are reduced
- Increases market penetration
- Achieves the optimal allocation of resources within the enterprise and the food chain resulting in economic benefits, reducing defective products and eliminating consumer harm
- It generates employee satisfaction for the outcome of their work
- Provides a sense of work safety
- Contributes to the changing of the culture of employees and creating a climate of organization
- Making the most of the human potential
- Creates confidence in consumers and other interested parties about the food safety available for consumption
- Makes value to the customer