PN-EN ISO 22000:2018-08 is an international standard specifying requirements for food safety management. It combines the requirements of the HACCP system and Good Practices (Production, Hygiene, Catering, Distribution, etc.) and has a structure similar to other management system standards, facilitating system integration with quality and environmental management systems. As part of building a food safety system, the standard requires each organization to define the scope, identify, assess, and control hazards, and inform stakeholders within the food chain about matters that may impact the safety of the product being manufactured.
Description
Following a positive outcome of the certification audit, a certificate is issued. It is valid for three years, provided annual surveillance audits are conducted to ensure the continued effectiveness of the management system.
Key elements of the ISO 22000 system:
• responsibility of top management,
• analysis of preliminary and core processes,
• development of a safety policy,
• development of appropriate forms, instructions, and procedures,
• employee training: familiarization with new requirements,
• hazard control,
• continuous improvement.
The standard's requirements can be implemented by companies of any type, size, or product supplied, indirectly related to the food chain, and engaged in:
• food transport and distribution,
• food storage,
• production of packaging and materials in contact with food,
• production of machinery and equipment,
• production of cleaning and disinfection agents.
Benefits of maintaining a certified system:
• Providing consumer-safe products,
• Implementing effective communication with all links in the food chain,
• Reducing operating costs by systematizing organizational processes,
• Increased customer satisfaction resulting from minimizing risks in the food production process,
• Demonstrating compliance with applicable food safety laws,
• Meeting legal requirements for the food industry.
Key elements of the ISO 22000 system:
• responsibility of top management,
• analysis of preliminary and core processes,
• development of a safety policy,
• development of appropriate forms, instructions, and procedures,
• employee training: familiarization with new requirements,
• hazard control,
• continuous improvement.
The standard's requirements can be implemented by companies of any type, size, or product supplied, indirectly related to the food chain, and engaged in:
• food transport and distribution,
• food storage,
• production of packaging and materials in contact with food,
• production of machinery and equipment,
• production of cleaning and disinfection agents.
Benefits of maintaining a certified system:
• Providing consumer-safe products,
• Implementing effective communication with all links in the food chain,
• Reducing operating costs by systematizing organizational processes,
• Increased customer satisfaction resulting from minimizing risks in the food production process,
• Demonstrating compliance with applicable food safety laws,
• Meeting legal requirements for the food industry.
Prestation
PN-EN ISO 22000:2018 Food safety management system
Ref : POL035
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