ISO 22000

ISO 22000 is one of the most important and universal standards in the food industry, aimed at ensuring food safety and quality based on hazard analysis and critical control points throughout the supply chain. It defines requirements for a food safety management system at all stages of production, from raw material suppliers to the final consumer. This standard establishes general requirements for food safety management systems that can be used by any organization in the food chain. ISO 22000 also extends to dietary supplements.

Implementing ISO 22000 involves establishing a food safety management system within an organization. This includes the following steps:

Context Understanding: Understanding the internal and external environment of the organization, its needs, and the expectations of interested parties.

Scope Definition and Quality Objectives: Defining the scope of the food safety management system and setting objectives accordingly.

Hazard Analysis and Critical Control Points (HACCP): Identifying potential hazards to food safety and establishing critical control points where these hazards can be effectively controlled.

Planning and Development: Developing and implementing a HACCP program, including monitoring procedures, corrective actions, and documentation.

Implementation: Executing the planned procedures and control mechanisms to ensure product safety, including HACCP.

Verification and Evaluation: Periodically checking the effectiveness of the management system and HACCP program, and making necessary adjustments to improve performance.

Continuous Improvement: Continuously improving the system based on data and analysis results, including the HACCP program.

ISO 22000 helps to set up processes for food production and delivery, identify critical points, and develop measures to reduce risks and ensure consumers receive quality products.