ISO 22000 2005

ISO 22000 2005 is an international food safety management standard.

Use it to establish and certify your food safety management system (FSMS).

This page presents a preview of ISO 22000. It doesn't present the entire standard.

ISO 22000 2005 defines a set of food safety requirements. These requirements are

listed in sections 4 to 8. Therefore, the following material starts with section 4.

4. Food Safety System Requirements

4.1

Establish a food

safety management

system (FSMS) • Develop an effective food safety management system.

• Document your food safety management system.

• Implement your food safety management system.

• Maintain your food safety management system.

• Evaluate your food safety management system.

• Update your food safety management system.

4.2

Document your food

safety management

system (FSMS) • 4.2.1 Develop your food safety management documents.

• Develop a food safety policy document.

• Develop the procedures required by this standard.

• Develop the records required by this standard.

• 4.2.2 Control your food safety management documents.

• Develop a procedure to control your FSMS documents.

• Document your FSMS document control procedure.

• 4.2.3 Control your food safety records.

• Establish a set of records for your FSMS.

• Develop a procedure to control your FSMS records.

• Document your FSMS record control procedure.

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5. Food Safety Management Requirements

5.1

Demonstrate a

commitment to

food safety • Make sure that your organization's top managers demonstrate a commitment to their food safety management system (FSMS).

• Make sure that top managers support the establishment of a FSMS.

• Make sure that top managers can prove that they support their FSMS.

5.2

Establish your

food safety policy • Make sure that your top managers establish a food safety policy.

• Make sure that your top managers communicate their support for your organization's food safety policy.

• Make sure that your top managers ensure that your food safety policy is implemented throughout your organization.

5.3

Plan your

food safety

management

system (FSMS) • Make sure that top managers plan the development of your FSMS.

• Make sure that top managers plan the documentation of your FSMS.

• Make sure that top managers plan the implementation of your FSMS.

• Make sure that top managers plan the maintenance of your FSMS.

• Make sure that top managers plan the evaluation of your FSMS.

• Make sure that top managers plan the modification of your FSMS.

5.4

Clarify your FSMS

responsibilities

and authorities • Make sure that your top managers define your organization's FSMS responsibilities and authorities.

• Make sure that your top managers communicate about FSMS responsibilities and authorities.

• Make sure that all personnel are responsible for reporting your organization's FSMS problems.

• Make sure that designated personnel are given the responsibility and authority to solve FSMS problems.

5.5

Appoint a food

safety team leader • Give your team leader the job of managing your FSMS.

• Give your team leader the authority to establish your FSMS.

• Give your team leader the responsibility to report on your FSMS.

5.6

Establish your

communications • 5.6.1 Establish external communication arrangements.

• Allocate the responsibility and authority to communicate externally about food safety.

• Establish effective external communication arrangements to address food safety issues.

• Implement effective external communication arrangements to address food safety issues.

• Maintain effective external communication arrangements to address food safety issues.

• 5.6.2 Establish internal communication arrangements.

• Establish effective internal communication arrangements.

• Implement effective internal communication arrangements.

• Maintain effective internal communication arrangements.

5.7

Develop emergency

response procedures • Establish procedures to manage food safety emergencies and accidents.

• Implement procedures to manage food safety emergencies and accidents.

• Maintain procedures to manage food safety emergencies and accidents.

5.8

Carry out FSMS

management

reviews • 5.8.1 Review your organization's food safety management system.

• Carry out regular food safety management system reviews.

• Keep a record of your food safety management reviews.

• 5.8.2 Examine management review inputs.

• Review information (inputs) about your FSMS.

• Ensure that review inputs allow top managers to see whether stated FSMS objectives are being achieved.

• 5.8.3 Generate management review outputs.

• Generate decisions and actions (outputs) that assure the safety of the food products that fall within your FSMS.

• Generate decisions and actions (outputs) to improve the effectiveness of your organization’s FSMS.

• Generate decisions and actions (outputs) to update your organization’s food safety policy.

• Generate decisions and actions (outputs) to revise your organization’s food safety objectives.

• Generate decisions and actions (outputs) to address FSMS resource needs.

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6. Food Safety Resource Requirements

6.1

Provide adequate

FSMS resources • Provide resources needed to establish your organization's FSMS.

• Provide resources needed to implement your organization's FSMS.

• Provide resources needed to maintain your organization's FSMS.

• Provide resources needed to update your organization's FSMS.

6.2

Provide adequate

human resources • 6.2.1 Provide competent food safety personnel.

• Make sure that food safety personnel are competent.

• Maintain a record of the contracts and agreements you have with external food safety management system (FSMS) experts.

• 6.2.2 Provide training and awareness programs.

• Identify the competencies that personnel who influence food safety must have.

• Deliver training to ensure that personnel have the competencies they need.

• Make personnel aware of how their individual job performance influences food safety.

• Evaluate the effectiveness of FSMS training and awareness activities.

• Maintain a record of FSMS training.

6.3

Provide adequate

infrastructure • Establish the infrastructure needed to comply with ISO 22000.

• Maintain the infrastructure needed to comply with ISO 22000.

6.4

Provide adequate

work environment • Establish the work environment needed to comply with ISO 22000.

• Manage the work environment needed to comply with ISO 22000.

• Maintain the work environment needed to comply with ISO 22000.

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7. Food Safety Realization Requirements

7.1

Manage the

realization of

safe products • Plan the processes needed to realize safe products.

• Develop the processes needed to realize safe products.

• Implement the processes needed to realize safe products.

• Operate the processes needed to realize safe products.

7.2

Establish your

prerequisite

programs (PRPs) • 7.2.1 Implement prerequisite programs (PRPs).

• Establish PRPs for your organization.

• Implement your organization's PRPs.

• Maintain your organization's PRPS.

• 7.2.2 Make sure that your PRPs are suitable.

• Make sure that your PRPs meet your organization’s unique food safety needs.

• Make sure that your PRPs reflect and respect the nature of your organization and how it operates.

• Make sure that your PRPs meet legal requirements.

• Make sure that your food safety team formally approves your PRPs before they are implemented.

• 7.2.3 Make sure that your PRPs are effective.

• Consider appropriate information from external sources and use it to establish your organization’s PRPs.

• Consider your organization’s circumstances and structure as you establish your particular PRPs.

• Consider your organization’s service providers and suppliers as you establish your particular PRPs.

• Consider how you’re going to ensure that your organization’s PRPs are implemented and effective.

7.3

Get ready to do

a hazard analysis • 7.3.1 Gather preliminary information.

• Collect the information you will need in order to conduct your hazard analysis.

• Document all relevant information before you carry out your hazard analysis.

• 7.3.2

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