As food being one of the basic needs of everyone, food research and innovations blasted the market in the past decades worldwide; from flat bread baked directly under the sun, to pizzas with a wide variety of flavors; from food in pots, to food in cans with extended shelf life. The increasing demand of consumers for an affordable yet wholesome and palatable food drives the different organization in the food chain to further develop existing procedures and practices in the food industry. Along with these, challenges to produce safe food are prevalent. Food safety failures throughout the world intensified the interest of different organizations in the food chain to search systematic prevention at every stage of the food supply chain.
Thus, ISO 22000 (also known as Food Safety Management System Standard) was introduced in 2005 in response to the lack of system’s uniformity in the food industry throughout the world. It synchronizes the different requirements for good and legal food safety practices globally. The standard adopts the principles of the Codex HACCP (Hazard Analysis Critical Control Point) and unites it with the management system principles expressed in ISO 9001:2000.
ISO 22000 provides a framework for food organizations to implement the Codex HACCP system for food safety and hygiene in a harmonized way. Below are some of the benefits of implementing an effective FSMS:
ISO 22000 is applicable to any organization in the food chain regardless of its size and complexity, whether directly or indirectly involved in one or more steps of the food chain. This includes, but are not limited to, farmers, feed producers, producers of ingredients, food manufacturers, retailers, food services, catering services, organizations providing cleaning and sanitation services, transportation, storage and distribution services, suppliers of equipment, cleaning and sanitizing agents, packaging materials, and other food contact materials.