ISO has launched a new package that contains the ISO 22000 series of standards developed to help operators in the food chain to implement food safety management systems. The CD also includes related standards for conformity assessment professionals involved in the certification of food safety management systems and in the accreditation of bodies carrying out such certification.

ISO has launched a new package that contains the ISO 22000 series of standards developed to help operators in the food chain to implement food safety management systems. The CD also includes related standards for conformity assessment professionals involved in the certification of food safety management systems and in the accreditation of bodies carrying out such certification.

ISO 22000:2005, which gives the requirements for a food safety management system, is implemented by more than 700 organizations in some 60 countries. It and the supporting standards in the series can be used by any type of organization in the food chain, ranging from feed producers, primary producers through food manufacturers, transport and storage operators, including also subcontractors to retail and food service outlets.

The package is designated the ISO Pack on Food Safety Management Systems and it includes the following standards and related documents:

• ISO 22000:2005, Food safety management systems – Requirements for any organization in the food chain and its corrigendum ISO 22000:2005/Cor1:2006 give the basic requirements for a food safety management system to ensure food safety along the food chain, up to the point of final consumption.
• ISO/TS 22004:2005, Food safety management systems – Guidance on the application of ISO 22000:2005 gives guidance on the use of ISO 22000, which is based on the principles of the Hazard Analysis and Critical Control Point (HACCP) system developed by the Codex Alimentarius Commission and is designed to be applied together with relevant standards published by that organization.
• ISO 22005:2007, Traceability in the feed and food chain – General principles and basic requirements for system design and implementation gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system.
• ISO/TS 22003:2007, Food safety management systems – Requirements for bodies providing audit and certification of food safety management systems and
• ISO/IEC 17021:2006, Conformity assessment – Requirements for bodies providing audit and certification of management systems, have been developed for certification bodies and the accreditation bodies that approve them as competent. Certification of a food safety management system to ISO 22000 is not a requirement of the standard, but is one means of providing assurance that an organization has implemented a system for the management of food safety in line with its policy.

The ISO 22000 series was developed in collaboration with other interested organizations, for example, Codex Alimentarius and the ISO Committee on conformity assessment (ISO/CASCO), which is also responsible for ISO/IEC 1702.

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ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintaining prerequisite programmes (PRP) to assist in controlling food safety hazards.

ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, which are involved in the manufacturing step of the food chain and wish to implement PRP in such a way as to address the requirements specified in ISO 22000:2005, Clause 7.

ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supply chain.

Food manufacturing operations are diverse in nature and not all of the requirements specified in ISO/TS 22002-1:2009 apply to an individual establishment or process.

Where exclusions are made or alternative measures implemented, these need to be justified and documented by a hazard analysis, as described in ISO 22000:2005, 7.4. Any exclusions or alternative measures adopted should not affect the ability of the organization to comply with these requirements. Examples of such exclusions include the additional aspects relevant to manufacturing operations listed under 1), 2), 3), 4), and 5) below.

ISO/TS 22002-1:2009 specifies detailed requirements to be specifically considered in relation to ISO 22000:2005, 7.2.3: a) construction and layout of buildings and associated utilities; b) layout of premises, including workspace and employee facilities; c) supplies of air, water, energy, and other utilities; d) supporting services, including waste and sewage disposal; e) suitability of equipment and its accessibility for cleaning, maintenance and preventive maintenance; f) management of purchased materials; g) measures for the prevention of cross-contamination; h) cleaning and sanitizing; i) pest control; j) personnel hygiene.

In addition, ISO/TS 22002-1:2009 adds other aspects which are considered relevant to manufacturing operations: 1) rework; 2) product recall procedures; 3) warehousing; 4) product information and consumer awareness; 5) food defence, biovigilance, and bioterrorism.

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It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

ISO 22000:2005 specifies requirements to enable an organization:

1. to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
2. to demonstrate compliance with applicable statutory and regulatory food safety requirements,
3. to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
4. to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
5. to ensure that the organization conforms to its stated food safety policy,
6. to demonstrate such conformity to relevant interested parties, and
7. to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

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More information about ISO 22000 Standards