Food Safety Magazine, August/September 2008

Region

Africa/West Asia

Australia/New Zealand Central/South America

North America

Far East

Europe

Total

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 audit.

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 objectives.

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, ⁶chair 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
161
44
32
22
232
661
1,152

% of certificates
14.0
3. 8
2. 8
1.9
20.1
57. 4
100.0

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

ISO 22000:2005

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.