ISO 22000: 2005

This international standard covers “Food Safety Management Systems – Requirements for any Organization in the Food Chain.”

The purpose of the standard is to ensure that any organization working within the food chain establishes management systems that ensure food is safe.

Whilst many of the clauses of the standard draw on those of ISO 9001 regarding the control of the system, the controls relate to the management system concerning food safety, not food quality.

The operational control clauses of the standard reference well established techniques such as:

- Prerequisite programmes
- HACCP principles.

ISO 22000 is the first international standard that addresses a standard for food safety that has been accepted by the international community.

The certification process for ISO 22000 is similar to other certification schemes offered by the ROS group. The steps for certification are:

- Step 1 – Quotation.
- Step 2 – Client accepts quotation.
- Step 3 – Perform a document review (whilst this can be done off-site, it is preferred to be performed on-site with the client). A formal report is produced and an on-site formal audit programme and date is agreed.
- Step 4 – Perform a formal on-site audit. Once any points raised from the audit are satisfactorily closed, the certificate of registration is processed.
- Step 5 – Conduct agreed surveillance visits for the “life” of the certificate – this includes the re-certification visit – year three.