ISO 22000 is a standard that specifies requirements for a food safety management system that can be used by any organization in the food chain, from food producers to retailers. The standard consists of several components or elements that are required for a complete food safety management system. The four major elements of ISO 22000 are:
Food safety management system (FSMS): The FSMS is the overall framework of policies, procedures, and processes that an organization uses to manage food safety. This includes establishing and maintaining a hazard analysis and critical control points (HACCP) program, establishing and maintaining a food safety management plan and continually improving the FSMS.
Interactive communication: This element refers to the communication processes within and between organizations in the food chain. This includes communication with suppliers, customers, and regulatory agencies, as well as internal communication within the organization.
Prerequisite programs (PRPs): PRPs are the basic conditions and activities necessary to maintain a hygienic environment throughout the food chain. This includes maintaining the cleanliness of facilities, equipment, and personnel, and implementing procedures for sanitation, pest control, and waste management.
Hazard analysis and critical control points (HACCP): HACCP is a systematic approach to identifying and controlling food safety hazards. It involves identifying potential hazards at each stage of the food chain, determining critical control points (CCPs) where control measures can be applied, and implementing monitoring, verification, and corrective action procedures.
Germany
Greek
Spanish
France
Turkish
Italian
Russian
Portuguese (Brazil)
Dutch