ISO 22000 – Food safety management
The ISO 22000 family of International Standards addresses food safety management.
The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.
The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.
- ISO 22000:2005 contains the overall guidelines for food safety management.
- ISO 22004:2014 provides generic advice on the application of ISO 22000
- ISO 22005:2007 focuses on traceability in the feed and food chain
- ISO/TS 22002-1:2009 contains specific prerequisites for food manufacturing
- ISO/TS 22002-2:2013 contains specific prerequisites for catering
- ISO/TS 22002-3:2011 contains specific prerequisites for farming
- ISO/TS 22002-4:2013 contains specific prerequisites for food packaging manufacturing
- ISO/TS 22003:2013 provides guidelines for audit and certification bodies
ISO 22000 :2005
ISO 22000:2005 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.
More information on ISO 22000
The standards in the ISO 22000 family are developed by the technical committee TC 34/SC 17. More information on ISO 22000 can be found on the TC 34/SC 17 homepage.
ISO Standards in Action
More information about ISO Standards and the food sector can be found on ISO Standards in Action: Food.