As part of their standard-based solutions, BSI Group Australia provides assessment and certification services for the ISO 22000 Food Safety Standard to all organisations in the food industry.
Managing food safety risks across the food supply chain, the ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organisations in the food chain from ‘farm to fork’.
The standard combines generally recognised key elements to ensure food safety along the food chain:
- Interactive communication
- System management
- Control of food safety hazards through pre-requisite programmes and HACCP plans
- Continual improvement and updating of the food safety management system
The ISO 22000 standards certification is a truly international standard that is relevant to any business in the entire food chain including producers of equipment, packaging material, cleaning agents, additives and ingredients.
ISO 22000 is also applicable for companies seeking to integrate their quality management system and food safety management system.
Key benefits derived by the organisation from the ISO 22000 certification:
- Globally-recognised international standard
- Provides potential for harmonisation of national standards
- Covers the majority of requirements of current retailer food safety standards
- Complies with the Codex HACCP principles
- Provides communication of HACCP concepts internationally
- Auditable standard with clear requirements that provide a framework for third-party certification
- Suitable for regulators
- Structure aligns with the management system clauses of ISO 9001 and ISO 14001
- Enables communication about hazards with partners in the supply chain
By certifying their food management system against the requirements of ISO 22000, organisations in the food industry can gain significantly from resource optimisation, better planning, improved documentation and systematic management of prerequisite programmes.
The ISO 22000 certification will also increase due diligence in processes as well as initiate dynamic communication on food safety issues and control measures with suppliers, customers, regulators and other interested agencies along the food supply chain.