Failures in food supply and their adverse impacts on food safety may lead to illnesses threatening to life. In addition, the losses caused by spoiled foodstuffs and faulty storage reach unimaginable dimensions. Therefore, the ISO Standard EN ISO 22000 “Food Safety Management System Standard” specifies the requirements food safety management systems (FSMS) must meet in order to consistently provide safe end products for the consumer and increase customer satisfaction.
ISO 22000 is the standard for all organizations active throughout the food chain, which is harmonized world-wide. ISO 22000 can be applied by all organizations in the foodchain, including feed producers and agriculture, worldwide. ISO 22000 combines recognized key elements offood safety, such as interactive communication, systemmanagement, process control and HACCP principles, with the so-called “prerequisite programmes” (PRPs).
Communication along the food chain is essential to ensure that all relevant food safety hazards are identified andadequately controlled at each step within the food chain. Designated personnel shall have defined responsibility and authority to communicate externally any information concerning food safety.
- improving food safety
- improving product quality
- enhancing consumer protection and confidence
- increasing cost efficiency within the food chain
- interactive communication
- system management and process control
- creating a useful tool for ensuring compliance with legal and customer requirements
- organizations throughout the food chain (agricultural producers, animal feed and food manufacturers, manufacturers of additives and auxiliary materials, subsuppliers, retailers, catering, trade, service providers, logistics companies and food packaging manufacturer)
- extra-European organizations that do not have to evidence compliance with European standards
ISO 22000 is mainly designed for organizations that strive for a management system for food safety that is well-aimed and more conclusive and integrated than systems that are usually prescribed legally. ISO 22000 requires an organization to meet all the applicable and legal requirements relating to food safety in its management system for food safety.
There are two types of preventive/prerequisite programmes. First the prerequisite programmes (PRP) as basic requirementsand activities necessary for maintaining a hygienic environment in the food chain. These programmes are not chosen to control certain identified risks and hazards but to maintain hygienic production. Such programmes include personnel hygiene, cleaning, disinfection and pest control. Second operational PRP (OPRP), which serve to adequately control identified risks and hazards but cannot be used as critical control points (CCP’s). The HACCP Plan with the critical control points (CCP’s) serves as the third measure for controlling identified risks and hazards. Control of the risks and hazards is guaranteed by acombination of the prerequisite programme, the operational prerequisite programme and the HACCP Plan.
ISO 22000 considers the principles of the Codex Alimentarius. Annex C of ISO 22000 gives Codex references providing examples of control measures, including prerequisite programmes and guidance for their selection and use. A management system for food safety can be integrated in a management system acc. to ISO 9001 very easily. ISO 22000 gets due to the amendment of ISO/TS 22002-1 respectively ISO/TS 22002-4 (“Prerequisite programmeson food safety for food manufacturing” respectively “for food packaging manufacturing”) current acceptanceas GFSI approved standard. The developed certification process is FSSC 22000.
ISO 9001, CAC/RCP 1-1969 (Rev. 4 – 2003), IFS Food, BRC Food, IFS Logistic, EN ISO 22005, ISO/TS 22003, ISO/TS 22004, ISO/TS 22002-1/-4 Prerequisite Programmeson Food Safety – Food Manufacturing/Food Packaging Manufacturing, FSSC, BRC/IOP for packaging, IFS HPC (Household and Personal Care)
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