ISO 22000 (Food safety)
Strengthen food safety with ISO 22000 certification. The international standard ISO 22000 sets out the criteria for food safety management systems. By obtaining this certification, producers, retailers and catering companies demonstrate their adherence to the most rigorous standards in the field of hygiene and safety. Regardless of the size of their organization or the type of products involved, food manufacturers are obliged to guarantee the safety of their products and the health of consumers. The ISO 22000 standard was designed to assist them in this process.
Why obtain ISO 22000 certification?
Certification of your food safety management system attests to your commitment to controlling food safety risks and managing your products accordingly. This approach is based on continuous improvement and customer satisfaction. This provision makes a significant contribution to establishing lasting commercial efficiency.
ISO 22000 sets out specific requirements for food safety management systems. These will enable you to improve your ability to distribute products and services that meet consumer expectations, as well as legal and regulatory requirements.
What is ISO 22000?
ISO 22000 is intended for all entities directly or indirectly involved in the agri-food value chain. This includes manufacturers of packaging and cleaning products, as well as hygiene, pest control and industrial laundry service providers. It authorizes the assessment and demonstration of food safety compliance and the control of associated hazards. The standard ensures this safety from field to plate, based on universally accepted parameters:
- - Two-way communication: an innovative and vital element in risk management. Structuring data flows across all departments, both internally and externally. It ensures effective hazard management;
- - HACCP principles (Hazard Assessment and Critical Control Point): this is the basic methodology for designing safe production procedures tailored to each structure, without superfluous paperwork;
- - System management: monitoring the interaction between system components ensures the productivity and performance of the system;
- - Pre-established programs: good production, cleanliness and agricultural practices, including infrastructure and equipment maintenance programs and processes, as well as pest management programs, are the pillars on which an HACCP system is based.
Benefits of certification
The ISO 22000 standard, corresponding to the management of food safety by an autonomous external body, authenticates the capacity of the FSMA (Food Safety Modernization Act) within the agri-food value chain.
Here’s what your organization can achieve with ISO 22000:
- - Implementation and operation of a food safety management system within a well-defined environment that conforms to your company's needs and objectives.
- - Better understanding of the real risks for both your customers and your organization.
- - Provision of a tool to reinforce results and the means to observe and evaluate food safety results.
- - Compliance with legal food safety requirements and corporate objectives.