What is ISO 22000?

ISO 22000 is a Food Safety Management System that encompasses all areas of quality and food safety management. This standard does not mention the details of diversity and GMP (Good Manufacturing Practices), but it is particularly referenced as the best method for technical production processes and hygiene requirements of manufacturing, transportation, storage, and control systems. Due to its diversity and complexity, it combines system management and critical control points. In short, this standard includes all tasks in the fields of quality management and food safety management. While it does not mention the details of diversity and GMP, it is particularly referenced for the best practices in technical production processes, manufacturing, transportation, storage, and control systems' hygiene requirements.

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• Ensuring Quality, Safety, and Trust in the Food Industry

• ISO 22000

• HACCP

• Food Packaging

• Processed Foods

• Dairy Products

• Additives, etc.

 

Importance of FSSC 22000

If your business field falls within the scope of food production, you will experience continuously strengthened legal requirements as well as an increasing emphasis on food safety and quality within the distribution network. Currently, many international regulations and standards are in place to manage the production and distribution processes of food. FSSC 22000 not only includes the requirements of HACCP and ISO 22000 but also incorporates prerequisite programs as defined by ISO/TS 22002-1:2009 and BSI-PAS 223:2011, without any additional requirements.

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HACCP(Hazard Analysis and Critical Control Point)

This standard includes long-term requirements for the use of HACCP. It is a hygiene management system that systematically manages all hazardous elements that may occur at each stage from the production of raw materials, manufacturing, processing, preservation, and distribution to the point just before the consumer finally consumes the food, ensuring the safety of food. HACCP is divided into Hazard Analysis (HA) and Critical Control Points (CCP). HA identifies, analyzes, and evaluates potential hazard elements in raw materials and production processes, while CCP focuses on managing critical points to prevent, eliminate, and ensure safety.

This standard includes long-term requirements for the use of HACCP (WHO, Codex). It is a preventive measures system (critical control points) that ensures food and food safety during all processes from production, processing, storage, handling, transportation, and retail distribution to the final customer sale. It focuses on biological, chemical, and physical prevention rather than managing finished products.

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Management System

All these standards require the establishment of consistent quality management procedures for quality control. To ensure the safety of products from manufacturers developing new foods, there is a possibility of using technology to implement internal requirements for product quality.

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System Development and Improvement

The goal is not to rest on the current security policies and status but to enhance and contribute to the technological and social development of the company, where this process is an automatic part of management along with human and resource elements of the company.

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