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BS EN ISO 22000:2005
Food safety management systems.
Requirements for any organization in the food chain

Published by British Standards Institution

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BS EN ISO 22000 specifies the requirements for a food safety management system in the food chain where an organization needs to demonstrate its ability to control food safety hazards in order to provide consistently safe end-products that meet both the requirements agreed with the customer and those applicable to food safety regulations. The standard combines generally recognized key elements to ensure food safety along the food chain, including interactive communication, system management, control of food safety hazards through pre-requisite programmes and HACCP plans, and continual improvement and updating of the management system. The standard further clarifies the concept of prerequisite programmes.

Who should use the standard?

As food safety hazards may be introduced at any stage of the food chain, BS EN ISO 22000 applies to:

  • Primary food producers through to food manufacturers, including food processors
  • Retail and food service outlets
  • Feed producers
  • Transport operators and storage operators
  • Producers of equipment and packaging material
  • Producers of cleaning agents, additives and ingredients.

This standard can be applied on its own or in combination with other management system standards such as BS EN ISO 9001:2000, with or without independent (third-party) certification of conformity.

Benefits to users

Among the many benefits for organizations implementing BS EN ISO 22000 are:

  • Resource optimization - internally and along the food chain
  • More efficient and dynamic food safety hazard control
  • Better planning, less post process verification
  • Improved documentation
  • Systematic management of prerequisite programmes
  • Control focused on what is necessary
  • Increased due diligence
  • Provides a framework for third party certification
  • Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties
  • A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures.

Loose leaf 32 pages

ISBN 0 580 46684 1

 
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