ISO 22000 Food Safety Management

ISO 22000
THE GUIDE

raising standards worldwide™

 INTRODUCTION TO FOOD SAFETY
Food safety is a global concern. Pressure from consumers,
retailers, environment and ecological groups and
legislative bodies affects the whole food chain from
farm to fork.

While much of our food supply is safe, consumer. This approach includes
several recent high profile cases around contingency plans for potential crises,
the world underline the potential danger such as product recall and withdrawal.
of food borne illness to consumers, All these issues need to be considered
employees and brand value. For these when developing a food safety system.
reasons, global retailers, distributors, Various food safety schemes have been
food manufacturers and food service developed at regional and national
companies are now, more than ever, levels, by trade associations, food
concerned about the safety of their retailers and processors. This has led to
food supply chain. duplication of audits, resulting in a time
Organizations in the food sector need and cost burden on food producers and
to manage risks, demonstrate corporate processors.
responsibility and meet legal and Also, with the globalization of the food
customer requirements if they are to industry, there is a greater need for the
remain competitive, protect their whole industry, in all parts of the food
reputation and enhance their brand. chain, to use the same standards for
Today, food safety systems need to take food safety.
into account not only food regulations ISO 22000 has been developed to
and basic hygienic conditions for food meet this global requirement.
preparation, but also a systematic
approach to controlling food safety
hazards so that food is safe for the

2 BSI Management Systems ISO 22000 Food Safety Management

INTRODUCTION TO ISO 22000

ISO 22000 is an international standard

and defines the requirements of a food HACCP-based Food
safety management system covering
all organizations in the food chain.
Safety Management
ISO 22000 has been developed to aid
HACCP (Hazard Analysis and
harmonization of approaches to
Critical Control Points) is widely
managing food safety, not for just one
accepted as an essential tool for
part of the food chain, but for all
managing food safety,
organizations in the food chain. It is also
particularly when combined with
applicable for organizations supplying
an auditable management
materials, equipment and services to the
system, such as ISO 22000.
food industry.
The principles of HACCP are
The standard combines recognized key
traceable to the Codex
elements to ensure food safety along the
Alimentarius Commission, which
food chain including: interactive
was created to develop food
communication, system management,
standards, guidelines and codes
control of food safety hazards through
of practice by the Joint
pre-requisite programmes and HACCP
FAO/WHO (Food and Agriculture
plans, continual improvement and
Organization/World Health
updating of the management system.
Organization) Food Standards
ISO 22000 is intended to define food
Programme for the United
safety requirements that allow you to
Nations. The Global Food Safety
exceed your legal, regulatory and
Initiative, made up of global
commercial obligations.
food retailers, has recognized
HACCP as a fundamental element
of food safety systems. HACCP
is a key component of
numerous food safety standards.

BSI Management Systems ISO 22000 Food Safety Management 3

 ISO 22000 MODEL

Verification Monitoring
corrective actions

Improvement Implementation

Establishing
Planning Preliminary HACCP plan
and steps to Validation
Hazard
realization enable of control
analysis
of safe hazard measures
products analysis Establishing
operational
Pre-requisite Plans

4 BSI Management Systems ISO 22000 Food Safety Management

ESTABLISHING A FOOD SAFETY
MANAGEMENT SYSTEM
Establishing a Food Safety Management System, which meets
the requirements of ISO 22000, is an ideal platform for building
effective food safety within the supply chain. Here we describe
some of the key elements for developing that system.

Management responsibility System definition

This section of the standard is designed • Define the scope of your food safety
to enable your top management to management system in terms of
establish and maintain commitment to products, activities and sites
the development and improvement of • Document your food safety
your food safety management system. management system
The need for measurable objectives is • Develop internal and external
intended to inform top management communication on food safety issues
about the performance of your food with relevant interested parties
safety management system. It therefore • Establish a food safety management
helps you to identify any improvements system that enables all food safety
and updating that may be required to hazards to be identified and controlled
enable the ongoing production of safe
• Develop procedures to manage
food.
potential emergency situations that
Food safety policy can impact food safety.
Establish a policy that is appropriate to Responsibilities
the role of your organization in your
The responsibilities and authorities need
food chain, ensuring it conforms to both
to be defined and communicated,
statutory and regulatory requirements
including the appointment of a food
and agreed food safety requirements of
safety team leader and establishment
your customers.
of a food safety team.
Objectives
Management review
Determine measurable objectives relating
Review the continued suitability,
to food safety in support of your food
adequacy and effectiveness of your food
safety policy.
safety management system at planned
intervals and identify opportunities for
improvement and updating of the system.

BSI Management Systems ISO 22000 Food Safety Management 5

 Resource management Validation, verification and
Adequate and appropriate resources improvement of the food safety
need to be identified to establish, management system
implement, maintain and update your • Before implementation of control
organization’s food safety management measures, your food safety team
system. The necessary competencies for must plan and implement the
processes needed for validation of
these resources will need to be
these measures. This will allow them
determined and suitable training to test that they will work in practice.
provided to the relevant personnel. They will also need to verify the
effectiveness of the system following
implementation.
Planning and realization of safe • Internal audits are to be conducted
products at planned intervals to determine
To ensure the realization of safe whether your food safety system
products, an organization needs to: conforms to planned arrangements
and is effectively implemented and
• Collect, maintain, update and
updated.
document all relevant information
needed to conduct the hazard analysis. • Your food safety team will evaluate
the individual results of planned
• Conduct a hazard analysis to deter
verification and analyze the results,
mine which hazards need to be
which are then formally reviewed by
controlled.
top management.
• Establish and manage a combination
of control measures through
prerequisite programmes and/or by
HACCP plans.
• Implement traceability systems to
enable the identification of product
lots/batches back through to raw
materials and delivery records in the
event that recall or withdrawal is
warranted.
• Ensure that procedures are in place to
handle potentially unsafe products,
withdrawals, and disposal.

6 BSI Management Systems ISO 22000 Food Safety Management

WHO IS ISO 22000 RELEVANT TO?
Direct food chain Indirect food chain
• Farmers • Producers of chemicals to be used in
• Growers the food industry

• Feed producers • Producers of equipment used in the

food industry
• Food manufacturers and processors
• Producers of cleaning and sanitizing
• Food ingredient producers
equipment
• Food storage, distribution and
• Producers of packaging materials
transport organizations
• Service providers
• Caterers
• Retailers
• Food service operators such as
restarants and fast food outlets

BSI Management Systems ISO 22000 Food Safety Management 7

 THE BSI ROUTE TO ISO 22000 CERTIFICATION
There are eight steps to achieving and maintaining your
ISO 22000 certificate.

1
STEP

Establish your food safety management system that complies

with ISO 22000 requirements.

2
STEP

Upon contacting us, we will provide an estimate of costs and

timescales for formal assessment.

3
STEP

Submit a formal application to BSI.

A pre-assessment visit can be a very useful preparation for the

4
STEP

initial assessment. Our assessor will be able to review your

progress and highlight areas where your system meets the
requirements of the standard.

5
STEP

We will undertake an on-site stage 1 assessment to review your

policy, scope, objectives, and that pre-requisite programmes and
HACCP plans have been developed and are in place.

We will undertake an on-site stage 2 assessment to determine

6
STEP

that your organization adheres to its own scope, policies,

objectives, plans, processes and procedures and that your food
safety management system conforms to ISO 22000.

On successful completion of the assessment, and following an

7
STEP

independent review of the completed report, your certificate of

registration is issued which identifies the scope of your food safety
management system.

8
STEP

Your certificate is valid for 3 years subject to demonstration at

regular continuing assessment visits of your compliance to
ISO 22000.

8 BSI Management Systems ISO 22000 Food Safety Management

THE BENEFITS OF ISO 22000 CERTIFICATION
Certifying your food safety management system to
ISO 22000 is the clearest demonstration of your
commitment to food safety.

Benefits of Certification

• You can demonstrate a • Through enhanced product

commitment to supplying a safety you can minimize
safe quality food product. product liability risks and
• Helps to ensure you are recalls.
meeting your legal and • Complies with Codex HACCP
regulatory obligations. principles.
• Improves your ability to meet • Certification can reduce both
retailer requirements and is internal and external audit
therefore a licence to trade. costs by using one uniform
• Applies to all organizations in standard.
the global food supply chain. • Being certified to ISO 22000
• Covers the majority of the can raise your company’s
requirements of the current reputation, brand and image.
retailer food safety standards. • The certification process
supports continuous
improvement through ongoing
surveillance and corrective
actions.

BSI Management Systems ISO 22000 Food Safety Management 9

 OUR ISO 22000 SERVICES AND TOOLS
Everything you need from one convenient and reputable source.

The standards Implementation and

Before you can begin preparing for the improvement tools
certification process, you will require a Various BSI tools are available to help
copy of the ISO 22000 standard. You you implement and improve your
should read this and make yourself system. They cover subjects such as Risk
familiar with it. Other related standards Assessments, Risk Methodologies, Gap
are also available from BSI. Analysis and Benchmarking.
Purchase standards from: Training
www.bsi-global.com/bsonline
There is a range of ISO 22000 and food
Free guidance documents, safety management related training
publications and software courses to suit various requirements.
There is a wide range of free guidance These include: ISO 22000 Introduction;
documents on our website Implementation; and Internal and Lead
www.bsi-emea.com/foodsafety Auditor courses. Courses can be
You can also purchase support delivered in-company, at public venues
publications and software tools designed or online via e-learning. These courses
to help you understand, implement and are highly regarded and well attended.
become certified to an ISO 22000 based
Food Safety Management System.
These are available from:
www.bsi-global.com/foodmanagement

Implementing an ISO 22000

food safety system can be Training Courses
complex but BSI tools and
services can simplify and FOOD SAFETY COURSES:
www.bsi-emea.com/training
reduce the process cost.

10 BSI Management Systems ISO 22000 Food Safety Management

PARTNER WITH THE GLOBAL ISO 22000 LEADER
Key reasons for choosing BSI as your partner.

We have over 60,000 registered clients, Added value auditing

making BSI one of the largest and most We are one of the few certification
experienced certification bodies in the bodies to employ full-time assessors with
world. This places BSI in an unrivalled food industry expertise. We employs very
position of experience and knowledge strict auditor qualification criteria and
regarding an organization's needs, auditors are regularly assessed. We
irrespective of size and industry sector. carefully match the auditor's industry
experience with an organization’s
Independent accreditation
activities enabling the assessment to add
Our ISO 22000 certification service is
real value with minimum disruption and
accredited by the United Kingdom
cost to your operation.
Accreditation Service (UKAS) and BSI
was one of the first certification bodies Global network of delivery
in the world to achieve ISO 22000 When you choose BSI as your business
accreditation. partner, you are also choosing our
Accreditation is a valuable indicator for international reputation for excellence
you to use to verify that your and delivery. We operates in over 90
certification body is competent to be countries and we have the flexibility and
carrying out assessment services at your capability to provide a first class service
facility. It provides assurances to you that anywhere around the world.
we continue to operate according to To find your nearest office, please visit:
internationally accepted criteria. www.bsi-emea.com/locations

For more information about our food

industry services please visit:
www.bsi-emea.com/foodsafety

BSI Management Systems ISO 22000 Food Safety Management 11

BSI Management Systems

BSI/CM/12/MS/0107/E/CW
389 Chiswick High Road
London
W4 4AL
Tel: +44 (0) 20 8996 6325
Fax: +44 (0) 20 8996 7852
international@bsi-global.com
www.bsi-emea.com

The BSI registered mark can be used on your stationery,

literature and vehicles when you have been assessed and registered.

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