ISO 22000 CertificateCertification of an organization's ISO 22000:2018 food safety management system (FSMS) is one of the tools to ensure that the organization has implemented a system for food safety management that is consistent with its policy.
The requirements of ISO 22000:2018 FSMS may arise from several sources. It has been prepared to help certify a FSMS that meets the requirements of ISO 22000. ISO 22000:2018 Food Safety Management System content can also be used to support the certification of FSMS based on other parts of specific FSMS requirements.
Certification activities include the audit of an organization's FSMS. The form certifying that an organization's FSMS complies with a specific FSMS standard (e.g. ISO 22000 Certification) or other specific requirements is normally a certification document or a certificate.
ISO 22000 Certificate, the certified organization must develop its own management system (e.g. a FSMS compliant with ISO 22000, other parts of specific FSMS requirements, quality management systems, environmental management systems or occupational health and safety management systems) and take decisions to regulate their various components, except where relevant legislation provides otherwise. The degree of complementarity between various management system components varies from organization to organization.
The production and supply of healthy and safe foods is the most basic and indispensable element of healthy nutrition. For this purpose, various control methods and approaches have been developed by various groups including producers, processors, carriers, wholesale and retail sales organizations, academics and official authorities. It is seen that in old approaches, the measures taken to ensure safe food production were generally evaluated on the basis of controls in the final product. Control practices carried out on final products show the errors and dangers present in the final product.
Today, for safe food production, the necessity of an approach that keeps the selection and evaluation of suppliers, acceptance into operation, production stages, including final storage and shipment, has emerged, starting from the production of raw materials, additives, other auxiliary substances and packaging materials. HACCP (Hazard Analysis and Critical Control Points) System is one of these approaches. Relevant official bodies and national standards organizations of various countries have made important regulations and published standards for the HACCP System. Although the emergence of the HACCP concept has a history of more than 30 years and the concept has international validity, a common and comprehensive standard that will be accepted worldwide has not been established for the HACCP System during this time.
In international markets, the fact that almost every country has a food safety standard and the difficulty and reluctance of other countries to adapt to each other has revealed the need to prepare and publish an international standard on this subject. For this purpose, ISO 22000 Standard started to be prepared by TC 34, one of the working groups within the International Standards Organization (ISO), and the relevant standard was published on September 1, 2005 as an international standard under the name "ISO 22000:2005 Food Safety Management Systems - Requirements for All Organizations in the Food Chain".
Although ISO 22000:2018 is the standard that defines and certifies the conditions that must be applied during the establishment of the Food Safety Management System, there are also published guide standards and all of them are called ISO 22000 series. Although there are many standards in the ISO 22000 series, ISO/TS 22004 is the application guide of ISO 22000. The ISO 22000 Standard is not a standard that conveys the applications of ISO 9001 for the food industry, as stated by some people. In addition, it is ideal for establishing an integrated system, compatible with ISO 22000, ISO 9001 and ISO 14001, and is a food safety standard that fully covers the HACCP concept.
The basic approach of the ISO 22000:2018 Standard is the implementation of a preventive system in organizations, developed to prevent the consumer from being exposed to foodborne diseases, and keeping all processes within the food chain under control, together with all their influences such as infrastructure, personnel and equipment. Food Safety Management System applications in organizations include production control, product control, equipment control; maintenance and general hygiene practices; staff and visitor hygiene; transportation, storage, product information; training, supplier selection and evaluation; It covers education, communication and similar issues.
The main goal is a system that determines the focus of intolerable risks that may arise from process errors in the product and ensures product quality and consumer health. Food safety inspections in product, design, production and quality control play a role in determining and resolving potential danger. Essentially, ISO 22000 plays a role in ensuring not only food safety but also the increase in sensory and nutritional quality, and constitutes a fundamental and indispensable part of quality assurance in industrial production, service and service applications. In the Food Safety Management System, everyone is given responsibility during and after production, and good motivation is provided with greater participation. In addition, resources are used more effectively, losses are reduced, productivity is increased and the business can move towards a total quality system.
In the food industry, each unit must realize conditions that will ensure food safety while under its own control. Prerequisite Programs (PRPs) are programs that ensure that the Food Safety Management System is established on solid foundations. These conditions and their applications, traditionally carried out within the framework of GMP, GHP, GLP, GAP and other similar concepts, are now considered a prerequisite for the preparation and implementation of effective HACCP plans and safe food production. Prerequisite programs ensure that the basic environmental and production conditions in safe food production are taken under control. Some commonly used prerequisite programs can be listed as GMP, GHP, GAP.
In conclusion;
Food safety relates to the presence and levels of hazards arising from food at the point of consumption. Since food safety hazards can occur at any stage of the food chain, adequate control in the food chain is essential. Therefore, food safety is the common responsibility of all parties in the food chain.
Errors in food supply can lead to violations, bad reputation, malnutrition, poor quality produce, reduced profits, human suffering, death.
ISO 22000:2018 eliminates weak links in the food chain, minimizes food-borne hazards and ensures the integrity of the safety of the food chain.
ISO 22000:2018 makes scientific sense for those involved in food processing, production, storage, distribution of food and food products where the system is adopted and implemented.
The aim of ISO 22000 for Food Safety Management System is to ensure food safety and security.
ISO 22000 can be applied on its own or in combination with other management system standards such as ISO 9001.
What are the Benefits of ISO 22000 Food Safety Management System?
Provides more effective and dynamic food safety hazard control.
It helps reduce foodborne diseases.
It increases customer loyalty and satisfaction.
Provides systematic management and control of prerequisite programs.
It reduces the costs of poor quality by preventing issues such as product returns.
It provides support and organization of communication between all links of the food industry chain.
It provides resource optimization and increases in personnel proficiency.
It contributes to the improvement of the working environment.
It facilitates the improvement and monitoring of documentation.
It allows for better planning.
It ensures that the problems encountered in official inspections are minimized.
Ensures compliance with laws.
It contributes to proving the attention paid to food safety to customers and increasing market share.
As a supplier, it ensures harmony with other organizations in foreign markets and more effective marketing in the foreign market.
The potential for economic growth and development increases.
Who Can Use/Apply the ISO 22000 Standard?
ISO 22000 Food Safety Management System Standard; It can be used by all organizations directly or indirectly involved in the food chain, including:
Farms, fishermen and dairy farms,
Meat, fish and food businesses,
Bread, cereal, soft drink, canned and frozen food manufacturers,
Restaurants, fast food kiosks, fast food chains, hospitals, hotels and mobile food vendors,
Food preservation and distribution companies, companies that provide food processing equipment, food additives, food raw materials, packaging materials and sterilization facilities.
In summary, every institution and organization that is involved in the food industry or has close or distant contact with this industry; It must partially or completely implement the demands of the ISO 22000 Standard.
Türkçe
English