Why ISO 22000

ISO 22000: 2005 "Management Systems in the field of food safety and food products - Requirements for any organization in the supply chain," it was published by the International Organization for Standardization ISO in 2005. This is the first international standard on the basis of which it is possible to introduce and certify the safety management system of food production. In it addressed issues of information, control and monitoring of risks for food security.
Standard united principles on which the system of hazard analysis and the establishment of critical control points HACCP, and measures for the use of the systems developed by the Commission, "Codex Alimentarius".
The development of ISO 22000 made it possible to reconcile the requirements of the HACCP system to the requirements of international management system standards, eg in the field of quality management system standard ISO 9001.

Purpose of the standard:
The international standard ISO 22000 specifies requirements for the safety management system of food.

• The ISO 22000 certification for food safety management systems of the organizations involved in the food chain, producing or processing:
• products with low and long shelf life,
• food ingredients,
• animal products,
• packaging for food products,
• Equipment,
• cleansers.

The necessary requirements for the food industry, which are set out in the ISO 22000 standard, are as follows:

• use only specialized equipment, machinery and equipment for the production of products;
• the safety of buildings and facilities; Timely verification of the equipment and its maintenance;
• timely and adequate supply of water, steam and air;
• correct use of raw materials used in production;
• proper handling of semi-finished and finished food products;
• conduct of measures to prevent contamination of surfaces and equipment;
• control over the appearance of pests;
• hygienic measures;
• hygiene and health personnel working in the company.

List of ISO 22000 series of standards

ISO 22000 series of standards include:

• ISO 22000: 2005 "Food safety management systems produktov.Trebovaniya to any organization in the food chain".
• ISO 22001, "Guidelines for the application of ISO 9001: 2000 for the production of food and beverages".
• ISO / TS 22002, "Necessary conditions for food safety programs - Part 1: Food manufacturing».
• ISO 22003: 2007 "Food safety management. Requirements for bodies providing audit and certification of food safety management systems ".
• ISO 22004: 2005 "Food safety management. Guiding instructions for use ISO 22000: 2005 ".
• ISO 22005: 2007 "Traceability in the chain of suppliers of the food industry. General principles and basic requirements for system design and implementation ".
• ISO 22006, "Quality Management Systems - Guidelines for the application of ISO 9002: 2000 for agricultural production".