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ISO 22000 Food Safety Certification

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food safety

ISO 22000- Food Safety Certification

We all know that Food is an essential part of life – without Food survival of Human or any living things are not possible.

So, to be healthy and Safe we must eat Safe Food.

As present life practice, it may not possible to do Farming and processing of all Food items by one person. It has to be done by the entire Food Supply Chain – from Farming to till reach human beings for Eating. Safe Food keeps Humans safe and Long Life.

 So, maintaining Food Safety in the entire Food supply chain can assure us of Safe Food.

 There is a Food Safety Management System standard – developed by ISO – which has been most widely adopted by organizations across the world to maintain Food Safety in the entire Food Supply chain.

 In view to making awareness about the requirement of Food Safety Management- We have provided detailed information on Food Safety Management Practices with its application below – which could help the organization who are in the Food Supply chain to maintain Food Safety and provide Safe Food to Consumers to keep them Safe and Healthy.

ISO 22000 Food Safety Management System (FSMS)

 ISO 22000 Food Safety Management System, the latest standard is ISO 22000:2018.

The Aim of the ISO 22000 Food Safety Management System:  To provide consistent safe Food products & services that meet the customer & applicable statutory & Regulatory requirements such as FSSAI & APEDA Requirements. It enables the organization to address the Food Safety risk associated with its organization & Functional objectives. The organization is able to demonstrate conformity to specified FSMS requirements and communicates food safety information throughout the food chain

How a Food Safety Management System Can help any organization Establish the HACCP (Hazard Analysis Critical Control Points) by considering the HACCP principles, identifying and evaluating the Food Safety hazards by conducting a hazard analysis & determining the critical control point (CCP).

  • Controlling the hazards by establishing critical limits, monitoring procedures & identifying corrective actions,
  • Verify the effectiveness & Maintaining the HACCP plan by establishing procedures for record-keeping & documentation,
  • A Food Safety Management system can ensure compliance with the applicable regulatory & statutory requirements wrt product & services.

How Can the Food become unsafe if food handles make any mistakes – there are a few common mistakes due to which Food become unsafe of food handles makes any mistakes such as purchasing food from an unsafe source, failing to cook food correctly, holding food at incorrect temperatures (not controlling the CCP), using contaminated equipment, practicing poor personnel hygiene.

What is the basic requirements to establish the Food Safety Management System (FSMS) in any organization?

FSMS is established & Maintained considering the FSMS principles such as interactive communication, Safety Management, Prerequisite Programs, Hazard Analysis & Critical Control (HACCP) Principles, customer focus, leadership, engagement of people, process approach, improvements, and evidence-based decision making.

Very important requirements to be considered for ISO 22000 (Food Safety Management System) implementation.

HACCP – Hazard Analysis & Critical control points, this step is which prevents & controls any significant food safety hazards are an acceptable level & against the defined criteria limits & enables to apply correction in case the limits are not controlled.

PRP – Means basic conditions & activities that are necessary to maintain a hygienic environment throughout the food chain suitable for the production, handling & provision of safe end products & safe food for human consumption.

OPRP – OPRP is PRP identified by the HACCP is essential in order to control the likelihood of food safety hazards or the contamination or proliferation of the food safety hazards in the products(s) or in the processing environment.

Unsafe Product/ Service – An ingredient, additive, or end product that does not meet food safety specifications. Ingredients or additives that are discovered nonconforming in production operation and can be brought into a conforming condition as a normal part of the same operation are not considered part of this process.

Recall – Remove a food product from the market because it may cause health problems or possible death. Food manufacturers or distributors typically issue recalls, which may be based on internal or external findings (e.g., consumer complaints)

Acceptable level – Level of a safety hazard considered to present an acceptable risk to the consumer. The acceptable level of the hazard in the end product sometimes referred to as the “target level”, should be stated in the product description and set at or below statutory/regulatory limits. An acceptable level for a hazard at an intermediate step in the product flow diagram may be set higher than that of the final product, provided that the acceptable level in the end product is achieved.

Why ISO 22000 Food Safety Management System is required

An FSMS is a systemic approach to controlling food safety hazards within a food business in order to ensure that food is safe for consumption, all business is required to put in place, implement & Maintain an FSMS based on the principle of the HACCP.

FSMS reduces the cost of foodborne illness to a company, which can result in loss of customers & a reduction in Sales, negative media exposure, loss of reputation, lawsuits & legal fees, increase in insurance premium, staff missing work, lowers staff morale, staff retraining costs, ISO certification gives new identification to any organization in the local/ National & international levels, it opens the new market to any organization, this becomes an essential tool for preventing its existence in the market.

How foodborne disease illness can occur

  1. Biological contaminations are pathogens such as viruses, parasites, bacteria or fungi,
  2. Chemical contaminations can include cleaner, sanitizers & polishes used incorrectly
  3. Physical contaminations are foreign objects that get into food, such as bag toes, dirt, glass, metal shavings & any number of things.

Which organization needs ISO 22000 Food Safety Management

ISO 22000 Food Safety Management System Certification – ISO 22000 Certification is applicable to organization that is directly or indirectly involved in Food Supply Chain for Example – Farming organizations, Food product Manufacturing organizations, food processing organizations, Storages, Warehouses, distributors, packers, packing material manufacturers, marketing organization, Suppliers, Transporters, restaurants, hotels, etc…

Who provides ISO 22000 Certification in India?

There are several ISO certification bodies operating in India, we are one of the leading Accredited ISO Certification Bodies in India providing ISO 22000 Certification Services in India.

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