ISO 22000 Certification
DAS is the representative of SMG Inc Canada under an agency agreement to provide 3rd party certification services for multiple standards as per Schedule of Accreditation, SMG is holding Accreditation form International Accreditations Services -IAS (USA Accreditation Body) and IAS is the member of International Accreditation Forum (IAF)
ISO 22000 is also used as a basis for the Food Safety Systems Certification (FSSC) Scheme FSSC 22000. FSSC 22000 is a Global Food Safety Initiative (GFSI) approved scheme.
ISO has published additional standards that are related to ISO 22000. These standards are known as the ISO 22000 family of standards. Understanding these standards is also very important and useful while developing and implanting ISO 22000 standard in any specific food business. At the present time, the following standards will make up the ISO 22000 family of standards:
ISO 22000 – Food safety management systems – Requirements for any organization in the food chain.
ISO 22001 – Guidelines on the application of ISO 9001:2000 for the food and drink industry (replaces: ISO 15161:2001 Withdrawn).
ISO/TS 22002- Prerequisite programmes on food safety—Part 1: Food manufacturing;
Part 2: Catering
Part 3: Farming
Part 4: Food packaging manufacturing
Part 5: Transport and storage
Part 6: Feed and animal food production
ISO/TS 22003 – Food safety — Part 1: Requirements for bodies providing audit and certification of food safety management systems; Part 2: Requirements for bodies providing evaluation and certification of products, processes and services, including an audit of the food safety system
ISO/TS 22004 – Food safety management systems – Guidance on the application of ISO 22000:2005.
ISO 22005 – Traceability in the feed and food chain – General principles and basic requirements for system design and implementation.
ISO 22006 – Quality management systems – Guidance on the application of ISO 9002:2000 for crop production.
ISO 22000:2018 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from (farm to fork). The standard combines generally recognized key elements to ensure food safety along the food chain, including:
Interactive communication Systems management Control of food safety hazards through pre-requisite programmed and HACCP plans Continual improvement and updating of the food safety management system
ISO 22000:2018 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000:2018 is also for companies seeking to integrate their quality management system, for example, ISO 9001:2015 and their food safety management system.
Certifying your food management system against the requirements of ISO 22000:2018 will bring the following benefits to your organization:
Applicable to all organizations in the global food supply chain A truly global international standard
Provides potential for harmonization of national standards Covers the majority of the requirements of the current retailer food safety standards
Complies with the Codex HACCP principles Provides communication of HACCP concepts internationally An auditable standard with clear requirements which provides a framework for third-party certification Suitable for regulators.
The structure aligns with the management system clauses of ISO 9001:2015, and ISO 14001:2015
Enables communication about hazards with partners in the supply chain
Resource optimization, internally and along the food chain All control measures are subjected to hazard analysis
Better planning – less post process verification Improved
“Better planning – less post process verification, Improved documentation Systematic management of prerequisite programmed, Increased due diligence, Dynamic communication on food safety issues with suppliers, customers, regulators and other interested parties. A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures.