ISO 22000 is a set of rules that apply to anyone who works with food - from farmers and makers to sellers. It helps make sure that food is safe to eat by setting rules for all stages of making and selling food, from getting the ingredients to people eating it.
ISO 27000 Types
ISO/TS 22002
It is a Technical Specification for Food Prodution Process
ISO/TS 22002 is a technical specification that provides guidelines for implementing prerequisite programs (PRPs) specifically for food manufacturers. PRPs are the basic conditions and activities necessary to maintain a hygienic environment throughout the food production process.
It helps organizations in the food industry to identify and control food safety hazards, maintain a clean and hygienic environment, and comply with food safety regulations. PRPs are :
- Facility Design
- Cleaning & Sanitation
- Employee Hygiene
- Pest Control
It can be applicable to following categories of food producers:
- Farming
- Catering
- Manufacturing of Food
- Transport logics and Storage for Food
- Animal Food Production
ISO/TS 22003
It is a Technical Specification for Auditing and Certification of Food Safety Management Systems
ISO/TS 22003 helps to ensure consistency and transparency in the auditing and certification process for ISO 22000-based FSMS, which can ultimately help to improve food safety throughout the food supply chain.
- Conducting Audits
- Qualifications and Competence of Auditors
- Content of Audit Reports
ISO/TS 22004
It is a Technical Specification for Implementing and Maintaining of Food Safety Management Systems
ISO/TS 22004 can be used by organizations of any size or type that are involved in the food supply chain to establish, implement, and maintain an effective FSMS. By following the guidelines provided in the standard, organizations can improve their food safety performance and comply with food safety regulations.
- Conducting a Hazard Analysis
- Identifying Control Measures
- Establishing Monitoring and Verification Procedures
- Maintaining Records.
ISO/TS 22005
It is a Technical Specification for Traceability in the Food and Feed Chain.
Traceability is the ability to track and trace the movement of a food through all stages of production, processing, and distribution. ISO/TS 22005 outlines the requirements for establishing and maintaining traceability systems, including the identification of critical control points, the use of identification and labeling systems, and the recording and communication of information. It also provides guidance on how to use traceability information to effectively manage food safety risks and respond to food safety incidents.
ISO/TS 22006
It is a Technical Specification for Implementing and Maintaining of Food Safety Management Systems
ISO/TS 22006 is a set of guidelines for the feed sector that explains how to produce safe and high-quality feed. It covers important aspects such as keeping facilities clean and well-maintained, making sure equipment is working properly, training personnel on how to handle feed safely, and keeping good records. The guidelines also provide tips for identifying potential problems and taking steps to prevent them, as well as how to handle products that don't meet the required standards. The guidelines help ensure that feed manufacturers follow good manufacturing practices, which ultimately helps protect the health of animals and the people who consume animal products.
- Conducting a Hazard Analysis
- Identifying Control Measures
- Establishing Monitoring and Verification Procedures
- Maintaining Records.
