OBJECT
The ISO 22000:2005 specifies the requirements which a system of food safety management must present when an organization :
- must show its hazard control related to the safety of food in order to offer sure products which satisfy the requirements of its customers and the regulation (principle of the HACCP).
- also seek a continuous improvement (principle of the ISO 9001:2000).
MAJOR PRINCIPLES
The ISO 22000 comprises several major principles :
- communication : that it's in-house or into external, the ISO 22000 stresses the importance of the communication between the organization and its customers, suppliers, employed, with for optics the hazard identification and control related to the safety of food.
- system management : this principle corresponds primarily to the requirements of the ISO 9001:2000. It allows the planning and the update of the system. It is guaranteeing continuous improvement. The ISO 22000 will be thus completely compatible with the standards of the series ISO 9000 and 14000.
- hazard control : the ISO 22000 applies the principles of the HACCP in order to carry out the hazard analysis, by combining HACCP plan and prerequisite programs (PRP)* for the hazard control.
Thus, by its principles, the ISO 22000 is an hybrid of the standard ISO 9001:2000 and system HACCP, with like binders, an interactive communication and prerequisite programs.
* prerequisite programs (PRP) : procedures and instructions gathered in programs of infrastructure, of operational maintenance and programs (correspond primarily to good manufacturing practice and the good hygienic practices).
