Introduction to ISO22000 Certification

  ISO22000 certification was officially released on September 1, 2005. This is a new international standard designed to ensure a safe food supply worldwide.

  The origin and development of ISO22000 certification standard

   (1) Food safety incidents occur frequently. Food safety incidents at home and abroad have occurred one after another, such as 0157: H7 Escherichia coli poisoning, mad cow disease in Europe, and avian influenza raging around the world, which has reduced consumers' trust in food safety. How to ensure food safety and establish a "farm to table" The safety and quality assurance system of the whole process is an important topic of concern to food producers, industry managers and government authorities in various countries;

   (2) With the development of science and technology and the improvement of people's material living standards, consumers are paying more attention to the requirements of food safety and hygiene, while traditional food production quality, hygiene management and monitoring methods have many drawbacks;

   (3) Sampling inspection itself has the risk of misjudgment, and the final food comes from a single perishable organism, and its variability is more prominent than that of industrial products such as hardware, electronics, electromechanical, and chemical products, and the risk of misjudgment is more difficult to predict;

   (4) The inspection cost of a large number of finished products is high, the cycle is long, and the disposal cost of unqualified products is high; the reliability of the detection of hazardous substances is relative, even if the test results meet the regulatory requirements, it cannot eliminate people's doubts about food safety. ;

  What is ISO22000 certification

  ISO22000 Certification: 2005, Food Safety Management System - The introduction of requirements for organizations in the entire food supply chain can be used as a technical standard to guide enterprises to establish an effective food safety management system. This standard can be used alone, for internal audits or contract reviews, or in combination with other management systems such as 9001:2000.

  ISO22000 certification adopts the 9000 standard system structure. In terms of food hazard risk identification, confirmation and system management, reference is made to the relevant HACCP system and application guidelines in the "General Principles of Food Hygiene" promulgated by the Codex Alimentarius Commission.

The scope of use of   ISO22000 certification covers the whole process of the food chain, that is, planting, breeding, primary processing, manufacturing, distribution, all the way to consumer use, including catering. In addition, industries closely related to food production can also use this standard to establish a food safety management system, such as pesticides, veterinary drugs, food additives, storage and transportation, food equipment, food cleaning services, food packaging materials, etc.

ISO22000 certification is a standard suitable for all food processing enterprises. It analyzes the possible hazards (referring to products) that may occur in the production (operation) process of any organization in the food chain, determines the critical control points, and reduces the harm to consumers. acceptable level.

  ISO22000 Certification Implementation Procedure

ISO22000 certification cites 5 initial steps and 7 principles proposed by the Codex Alimentarius Commission, the 5 initial steps are: 1) Establish a HACCP team; 2) Product description; 3) Intended use; 4) Drawing a flow diagram; 5) Site Confirm the flowchart. The 7 principles are: 1) analyze the hazard; 2) determine the critical control point; 3) establish the critical limit; 4) establish the monitoring system of the critical control point; 5) establish when the monitoring system shows that a critical control point is out of control Corrective actions to be taken; 6) Establish verification procedures to confirm the effectiveness of the HACCP system operation; 7) Establish a documented system. 22000 expresses general requirements in food safety management, rather than specific requirements for any type of organization in the food chain.

ISO22000 certification, as a management system standard, requires that organizations should identify users and consumers of various products and/or process types, and should consider susceptible groups in consumer groups, and should identify unexpected but possible occurrences and incorrect products. How to use and operate. On the one hand, by analyzing the whole process of production (operation) in advance, and using the risk assessment method, the identified key control points are effectively managed; Follow-up remedial measures to reduce the adverse impact of food safety incidents on consumers. The standard also requires organizations to communicate effectively with upstream and downstream organizations that may affect the safety of their products, transmit the concept of food safety assurance to all links in the food chain, and systematically reduce the entire food chain through continuous improvement of the system. security risks.

  ISO22000 Certification: The 2005 family of standards includes:

  ISO22000 Certification: The implementation of the 2005 standard will be supplemented by a technical guide (/TS 22004, Food Safety Management System). It was published in November 2005, and the guide gives some guidance on the implementation of the standard, with particular emphasis on the application of small and medium enterprises. This guideline will be deemed appropriate when third parties are employed.

  /TS 22003, Food Safety Management Systems - System Requirements for Auditing and Qualification of Food Safety Management Systems, was published in the first quarter of 2006.

  22005, Traceability of Feed and Food Chains - General Guidelines for System Design and Development.

   Significance of Enterprises Implementing the 22000 Standard

  a) Hazards can be effectively identified and controlled. Identify possible links in the food production process and take appropriate control measures to prevent the occurrence of hazards. By monitoring and controlling every step of the process, the probability of hazards is reduced. b) Can effectively reduce costs. Traditional quality control often focuses on the inspection of the final product, which cannot achieve the purpose of eliminating food-borne hazards. HACCP is a preventive system for controlling hazards. It is a system for protecting food from biological, chemical, and physical hazards. management tools.

  c) can increase consumer trust. It will help improve the competitiveness of food enterprises and promote trade development.

  ISO22000 certification standard application scope, use and characteristics

   (1) Scope of application of ISO22000 certification standards

   This standard applies to all organizations of all sizes and levels of complexity in the food chain, including

   Organization of one or more links.

   Organizations directly involved:

  a) feed producers, harvesters;

  b) crop growers;

  c) Excipient producers, food producers, retailers;

  d) Catering services and operators;

  e) those who provide cleaning and disinfection, transportation, storage and distribution services;

   Indirectly involved organizations include suppliers of equipment, cleaning agents, packaging materials, and other materials that come into contact with food.

   (2) Purpose of ISO22000 certification standard

  a) ISO22000 certification standard is used for food safety management system establishment and first-party audit. Any type of organization can establish a food safety management system in accordance with the 20000 requirements. The food safety management system established by the organization can use 20000 as the internal audit criterion to evaluate the conformity and effectiveness of the system.

  b) ISO22000 certification standard is used as a second-party food safety management system audit. When selecting or evaluating suppliers and purchasing products and services, some organizations conduct food safety management system audits on suppliers according to the requirements of the 20000 standard, so that meeting the requirements of this standard is one of the important conditions for the evaluation of qualified suppliers.

  c) ISO22000 certification standard is used as a third-party food safety management system audit. When a third-party organization audits the food safety management system established by the organization, 20000 is used as one of the audit criteria, and the certificate can only be obtained if it meets the requirements of this standard.

  d) For other purposes, such as being quoted in the purchase contract, it specifies the requirements for the supplier's food safety system; it is cited in regulations as a mandatory requirement.

   (3) Characteristics of ISO22000 certification standards

  a) Based on the voluntary principle, it is suitable for all food chain organizations, with strong generality

  b) Strong compatibility with other standards (eg 9001:2000)

  c) This standard focuses on continuous improvement and prevention of food risks

  d) This standard emphasizes meeting the laws, regulations and other requirements related to food safety

  e) The food safety management system is based on the HACCP plan and operational prerequisite programs