Fruits & Vegetables ISO 22000:2005 The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codes Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards. ISO 22000 is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service out-lets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients. ISO 22000-2005, Food Safety Management Systems - Requirements for any organization in the food Chain was published on 1 st Sept 2005. It is first in family of food safety management systems standards. This International Standard specified the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption. Interactive management System management Pre-requisite programmes HACCP principles A major resulting benefit is that ISO 22000 will make it easier for organizations world wide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized manner, which does not vary with the country or food product concerned. |
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