Table 2: Certificates by Major Regions3
Most of these checklists are highly prescriptive and tell the auditor exactly
what to look for and clearly elucidate
what is expected in each section of the
ISO 22000 does not follow this
strategy. ISO 22000 was written as a
management standard. Thus, the standard addresses the following management issues include:
1. Management Commitment – The
standard demands that top management provide evidence of its support for the FSMS by incorporating
it as part of how they do business
and effectively communicating the
program throughout the organization.
2. Food Safety Policy – Organizations
must establish a food safety policy
and communicate this policy
throughout the operation. The policy must incorporate both regulatory
and food safety requirements of
their customers. Also, the policy
must be supported by food safety
33. Planning – Management must facilitate planning and organization of
the FSMS to ensure that policies
and goals are achieved.
4. Responsibilities and Authorities –
Management must clearly define
who within the organization is
responsible for managing, maintaining and monitoring the FSMS.
Dr. Jacob Faergamand,
6 chair of the
international working group that wrote
ISO 22000, emphasized the importance of these elements by stating, “The
most effective food safety systems are
designed, operated and updated within the
framework of a structured management system and incorporated into the overall management activities of the organization.”
ISO 22000 defines what is expected
to ensure the production of safe food.
It is up to the company that imple-
# of certificates
% of certificates
ments the system to define the prerequisite programs and the HACCP plan.
ISO 22000 mandates that organizations establish, implement and maintain prerequisite programs (PRPs) to
minimize the potential of introducing
hazards into the processing environment, control potential food hazards
and reduce the potential of biological,
chemical and physical hazards being
introduced into the food or beverage.
The processor must verify that the
PRPs are effective as part of the FSMS
Guarantee Food Safety
from Farm to Fork
The safety of food and beverage is a daily concern to all of us. The consuming
public expects the highest quality and purity of food every time without fail.
If you build your processes around proven food safety principles, you will have
confidence that your products meet or exceed expectations. But how do you as a
company and industry professional prove it?
Certification with DNV provides you with independent verification that your food and
beverage safety management system meets all the requirements of ISO 22000:2005.
Call us toll-free today at 877-368-3530 or visit
DNV Academy Training Courses
Food Safety Management System Foundation
Course (FSMSF) - 1 day
Internal Food Safety Management System
(FSMSIA) Auditor Course - 3 days
For dates & locations:
www.dnvtraining.com or call 800-486-4524