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    ISO 22000


ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.

Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.


ISO 22000 combines generally recognized key elements to ensure food safety along the food chain, including:
Interactive communication
System management
Control of food safety hazards through pre-requisite programmes and HACCP plans
Continual improvement and updating of the food safety management system

ISO 22000:2005 specifies requirements to enable an organization:
To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
To demonstrate compliance with applicable statutory and regulatory food safety requirements
To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction
To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
To ensure that the organization conforms to its stated food safety policy
To demonstrate such conformity to relevant interested parties
To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005
The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

Why have this standard?

ISO 22000 provides the organization with:
  System approach, rather than product approach
  Resource optimization – internally and along the food chain
  All control measures are subjected to hazard analysis

  Better planning - less post process verification
  Improved documentation

  Systematic management of prerequisite programmes
  Increased due diligence
  Dynamic communication on food safety issues with suppliers, customers, regulators and other interested     parties

  A systematic and proactive approach to identification of food safety hazards and development and     implementation of control measures

Who do the standards apply to?

ISO 22000 is a truly international standard suitable for any business in the entire food chain, including inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.

ISO 22000:2005 is also for companies seeking to integrate their quality management system, for example ISO 9001:2000, and their food safety management system.

It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products.

Who do the standards apply to?

The standards apply to all types and sizes of organizations and are designed to encompass diverse geographical, cultural and social conditions. For ISO14001, except for committing to continual improvement and compliance with applicable legislation and regulations, the standard does not establish absolute requirements for environmental performance. Many organizations, engaged in similar activities, may have widely different environmental management systems and performance, and may all comply with ISO14001.

ISO Certification - How does it work?

Recognition of the organization's role and position within the food chain is undertaken to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer.

Food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties.

ISO 22000 can be applied independently of other management system standards or integrated with existing management system requirements.

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes.

Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. ISO 22000 requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.

During hazard analysis, the organization determines the strategy to be used to ensure hazard control by combining the prerequisite programmes and the HACCP plan.

ISO is developing additional standards that are related to ISO 22000. These standards will be known as the ISO 22000 family of standards.

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