Food Safety Management Systems

ISO 22000:2005 Food Safety Management System

Iternational Organization for Standardization (ISO) published the ISO 22000:2005 standard - Food safety management systems - Requirements for any organization in the food chain - in 2005. This standard is expected to become a universally accepted food safety standard replacing all currently internationally recognised food standards.

ISO 22000:2005 combines the HACCP principles of Codex Alimentarius with those of good business practices and the requirements for traceability and labelling. It is applicable in all segments of the food chain.

Organizations already holding one of the ISO management system certificates (ISO 9001, ISO 14001...) or even a HACCP system certificate can acquire an ISO 22000:2005 certificate will less strain.

The importance of a HACCP system

There is an increasing awareness in the world that food safety is important for people's health. Anyone operating in the food sector is therefore obliged to ensure that their products or services cause no harm to the user/consumer.

The HACCP (Hazard Analysis and Critical Control Points) system, based on the principles of the international document Codex Alimentarius (CAC/RCP 1-1969, ver.4-2003, issued by FAO/WHO), and generally accepted by legislators, enforcement officers and food professionals, is currently seen as the most effective way of managing and controlling food safety hazards in the entire food supply chain, from "farm to fork".

In Slovenia and other EU countries, the HACCP system is a legal requirement. This means that all companies which produce, handle, supply or deliver food products must establish, document and maintain this HACCP system by law.

Demonstrating compliance with the HACCP system

Organisations demonstrate that their products and services meet the requirements of the HACCP system with a certificate or statement of conformity, awarded by an authorised independent body.

The certificate or statement of conformity provides evidence that the production process of the organisation, i.e., the holder of the certificate, has been reviewed by a team of competent auditors, and that it still meets the requirements of the HACCP system and is regularly monitored by the independent body that issued the certificate or statement of conformity.

An organisation that has been awarded a certificate or statement of conformity is more trusted in the eyes of the public, which gives it a competitive advantage, and increases its chances of succeeding when applying for tenders. The certificate or statement of conformity can also be seen as a motivation for an organisation to continually improve its system in compliance with the statutory requirements and the international document Codex Alimentarius.

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