Introduction to ISO 22000

ISO 22000 is an international standard for food safety management systems that provides a systematic approach to ensuring food safety and protecting consumer health.
The standard aims to manage food safety hazards throughout the entire food chain -- including agriculture, manufacturing, distribution, retail, and food services -- by integrating the principles of HACCP (Hazard Analysis and Critical Control Points) with the ISO 9001 Quality Management System.
Recognized by the Global Food Safety Initiative (GFSI), ISO 22000 is one of the major internationally accepted food safety standards and is operated based on HACCP principles.

Benefits of ISO 22000

Organizations can expect the following benefits from implementing ISO 22000:

Assurance of Food Safety and Consumer Trust
● Effectively manages food safety hazards to ensure a safe food supply
● Establishes a globally recognized food safety management system

Compliance with Legal and Regulatory Requirements
● Facilitates adherence to national food safety laws and international regulations
● Reduces legal risks and enhances corporate credibility

Systematic Hazard Management Based on HACCP
● Prevents potential hazards in food production and supply processes
● Establishes hygienic and safe food handling procedures

Strengthened Supply Chain Management
● Ensures food safety from raw material sourcing to end consumer delivery
● Builds trust-based relationships with suppliers and partners

Enhanced Global Market Competitiveness
● Strengthens competitiveness in global markets through ISO 22000 certification
● Fulfills essential export requirements

Prevention and Effective Response to Food Risks
● Provides effective crisis response processes
● Enables prompt action in the event of product recalls or quality issues

Scope of Application for ISO 22000

ISO 22000 can be applied across the entire food supply chain, including:
● Food manufacturers (e.g., processed foods, beverages)
● Food distribution and logistics providers (e.g., wholesalers, retailers, logistics centers)
● Agricultural and raw material producers (e.g., farms, fisheries, livestock operations)
● Food service industries (e.g., restaurants, catering services, hotels)
● Manufacturers of food packaging and containers
● Producers of food-related equipment and sanitation products

Summary of Key Features of ISO 22000

● A food safety management system combining HACCP principles with international standards
● A comprehensive approach applicable across the entire food supply chain
● Ensures compliance with legal and international regulatory requirements
● Systematic identification and prevention of food safety hazards
● Builds consumer trust and strengthens competitiveness in the global market

Table of Requirements- ISO 22000

4. Context of the Organization

4.1 Understanding the organization and its context

4.2 Understanding the needs and expectations of interested parties

4.3 Determining the scope of the Food Safety Management System (FSMS)

4.4 Food Safety Management System (FSMS)

5. Leadership

5.1 Leadership and commitment

5.2 Establishing the food safety policy

5.3 Organizational roles, responsibilities, and authorities

6. Planning

6.1 Actions to address risks and opportunities

6.2 Food safety objectives and planning to achieve them

6.3 Change management

7. Support

7.1 Resource management

7.2 Development and maintenance of competence

7.3 Awareness

7.4 Communication

7.5 문서Control of documented information

8. Operation

8.1 Operational planning and control

8.2 Prerequisite Programs (PRPs)

8.3 Hazard analysis

8.4 Determination of Critical Control Points (CCPs) and Operational Prerequisite Programs (OPRPs)

8.5 Establishing the food safety control plan

8.6 Traceability system management

8.7 Emergency preparedness and response

8.8 Monitoring and verification of hazards

8.9 Control of nonconforming products

9. Performance Evaluation

9.1 Monitoring, measurement, analysis, and evaluation

9.2 Internal audit

9.3 Management review

10. Improvement

10.1 Nonconformity and corrective action

10.2 Continual improvement

Conclusion

ISO 22000 is an essential standard for ensuring food safety, supporting systematic hazard management across the entire food industry through the integration of HACCP principles and a Food Safety Management System (FSMS).
By implementing this standard, organizations can secure the safety and quality of food, enhance consumer trust, comply with international food regulations, and strengthen their competitiveness in the global market.