Explaining Food Safety Management System: ISO 22000:2005
Food safety is about making sure that food products are safe to eat. Put simply, it means taking care with all aspects of food production and preparation to make sure that the final product is safe without any contamination. A preventive approach to food safety ensures that the manufacturer examines every stage of the process, identify the essential procedures and make sure process standards / parameters remain consistent. The way to do this is to establish and maintain a food safety management system.
What is ISO 22000:2005?
ISO 22000: 2005 is the international standard on Food Safety Management Systems—Requirements for any Organization in the Food Chain published by the International Organization for Standardization (ISO) in September 2005. The aim of the standard is to harmonize on a global level the requirements for food safety management of businesses within the food chain.
This standard is applicable to all organizations, regardless of size, involved in any aspect of the food chain. This includes organizations directly or indirectly involved in one or more steps of the food chain, such as Primary producers (Agriculture, Aquaculture, Horticulture, Dairy etc.), Food processors and manufactures, Retailers, storage facilities and transporters, Hospitality sector – Hotels, Restaurants, Catering institutes, Service providers to food establishments – pest control, cleaning etc.
Benefits of ISO 22000:2005-
ISO22000 provides a number of advantages to food industry wanting to improve their FSMS. The standard ensures that the FSMS uses a “continual improvement†and “system approach.†Typical benefits include:
1) Reduced cost of sales, since ISO 22000 compliance immediately establishes credibility and commitment to food safety. Demonstrating the effectiveness of an FSMS is straightforward and takes less time to earn customer trust.
2) Lower risk of liability, since by implementing ISO22000, the food industry take responsibility for consumer safety and lower the risk of insurance payments and legal costs.
3) Improved overall performance, since a lean management system promotes continuous improvement in food products and processes, creating fewer errors, returns, and customer complaints. This generates improved relationships with customers and suppliers, providing a competitive advantage in the marketplace.
An ISO 22000:2005 FSMS looks for hazards, or anything that could go wrong regarding product safety and implements control subsequently to ensure that the product will not cause harm to the consumer. Food Safety system mainly focuses on identifying and preventing hazards that may lead product to deteriorate. Food Safety system permits more efficient and effective government oversight and places responsibility for ensuring safe food to consumers from the food manufacturer. It helps food companies compete more effectively in the world market by reducing barriers to international trade.
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