Summary: The standard ISO 22000 defines the requirements for food safety management systems. It specifies minimum requirements for a company-related risk management and combines the principles of the system of Hazard Analysis and Critical Control Points (HACCP) with the application steps developed by the Codex-Alimentarius-Comission. On the basis of auditable requirements the HACCP-plan and the prerequisite programs (PRPs) are combined. Important elements of the standard are the integration of the responsibility for food safety into the quality management as a general management task and the provision of communication measures to communicate with suppliers, customers, consumers and authorities; and this not only for emergency cases.

Target: Harmonization of requirements of the food safety management system for companies being part of the food chain. The application of the standard is especially intended for companies seeking a more targeted, coherent and integrated management system for food safety than legally required.

For whom?: All organizations which directly or indirectly act in the food chain on one or more levels. Directly acting organizations are for example feed producers, harvesting and agricultural companies, Producers of ingredients, food manufacturers, retailers, canteens, restaurant businesses and companies from the sectors cleaning, disinfection, transport, storage and sales. Indirectly acting organizations are suppliers of machineries, cleaning and disinfection agents, packaging materials and other materials, which might come into contact with food.

Benefits:

• Coverage of many requirements of different food standards
• Control of risks for food safety by prerequisite programs
• Integration of up-to-date procedures of risk analysis and prerequisite programs regarding food safety
• Integral analysis of the company as well as secure and efficient processes regarding hygiene and health protection
• Higher product security and reduced risk of product liability
• Improvement of confidence between customers, suppliers and surveillance authorities
• Continual improvement and updating of the management system for food safety.