ISO 22000 Certification - Food Safety management system

ISO 22000 Certification – Food Safety management systemISO 22000 Certification defines requirements for planning and application of Food Safety management system and it is dedicated to companies involved in the agro-food supply chain. This regulation’s primary objective is to harmonize various specific voluntary standards for food safety through the HACCP method.
Food safety is a responsibility that involves all the players present in the food chain – in fact, supervision is necessary at every single stage; that is why communication at every level must be interactive, not only top-down. This system ensures that all the hazards and risks for food safety can be well identified.
Haccp methodology is of great importance, applied according to FAO/OMS Codex Alimentarius, particularly focuses on hazard analysis, becoming a key tool for company food safety policy;
The regulation applies to any organization either directly or indirectly involved in the agro-food supply chain: feed producers, primary producers, primary and secondary processing companies, transport and logistics operators, distributors, manufacturers of equipment and systems for the food industry, manufacturers of packaging materials, manufacturers of cleaning and sanitizing products, etc.

The benefits of ISO 220001 are:

  • Food safety (not product quality);
  • Integration of HACCP method and principles of Codex Alimentarius within the managing model;
  • Satisfaction of all the parties involved; authorities dedicated to control legal requirements; consumers; intermediaries, other food companies;
  • Evaluation and determination of customer requirements and provision of proof of compliance with such mutually agreed food safety requirements, with the aim of increasing customer satisfaction;
  • Optimizing resources both internally and across the entire supply chain;
  • Effective communication of food quality and safety aspects to suppliers, customers and other players involved in the food supply chain.
  • Special terms access to financial procedures;
  • Reduction of resource misuse;
  • Better ability to adhere to legal requirements;
  • possibility of competing in foreign markets with an objective warranty of organization quality;
  • more likeliness of winning national and international tenders;
  • reduction of bank guarantee in public contracts;
  • more possibility of getting clients;
  • improvement of the company image;
  • monitoring and cost-cutting.

The most important parts of the certification process are:

  • Definition of the purpose of certification;
  • Pre-audit (optional); Gap-analysis and diagnosis of current situation in comparison to standards. The objective is to evaluate the process conformity to the requirements of Quality Assurance. The main phases of Gap analysis include:
    • Purpose definition;
    • Audit;
    • Non-conformity reports and opportunities for improvement;
  • Certification audit divided in two steps:
    • Step 1: Certification preparation revision;
    • Step 2: certification preparation evaluation
  • Certificate issue, valid for three years;
  • Monitoring audit, in order to check the conformity maintenance is kept up to the standards and continuous improvement;
  • Three year validity - when expired, the certificate can be renewed in accordance with the abovementioned procedure.