Summary: The standard ISO 22000 defines the requirements for food safety management systems. It specifies minimum requirements for a company-related risk management and combines the principles of the system of Hazard Analysis and Critical Control Points (HACCP) with the application steps developed by the Codex-Alimentarius-Comission. On the basis of auditable requirements the HACCP-plan and the prerequisite programs (PRPs) are combined. Important elements of the standard are the integration of the responsibility for food safety into the quality management as a general management task and the provision of communication measures to communicate with suppliers, customers, consumers and authorities; and this not only for emergency cases.

Target: Harmonization of requirements of the food safety management system for companies being part of the food chain. The application of the standard is especially intended for companies seeking a more targeted, coherent and integrated management system for food safety than legally required.

For whom?: All organizations which directly or indirectly act in the food chain on one or more levels. Directly acting organizations are for example feed producers, harvesting and agricultural companies, Producers of ingredients, food manufacturers, retailers, canteens, restaurant businesses and companies from the sectors cleaning, disinfection, transport, storage and sales. Indirectly acting organizations are suppliers of machineries, cleaning and disinfection agents, packaging materials and other materials, which might come into contact with food.

Benefits:

• Coverage of many requirements of different food standards
• Control of risks for food safety by prerequisite programs
• Integration of up-to-date procedures of risk analysis and prerequisite programs regarding food safety
• Integral analysis of the company as well as secure and efficient processes regarding hygiene and health protection
• Higher product security and reduced risk of product liability
• Improvement of confidence between customers, suppliers and surveillance authorities
• Continual improvement and updating of the management system for food safety.

FSSC 22000 is a logical evolution of the previous food standards PAS 223 and ISO 22000 and was supported by the nonprofit, independent Dutch Foundation for Food Safety Certification (FSSC Foundation for Food Safety Certification) developed. The method has been approved by the GFSI and is supported by the FoodDrinkEurope (European organization of food and beverage manufacturers), GMA (U.S. organization in the food and beverage producers), and many other international trading companies.

For whom?: organizations in the food supply chain that process or manufacture

• perishable animal products (i.e. meat, poultry, eggs, dairy and fish products)
• perishable vegetal products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables)
• products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt)
• (bio)chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids
• food packaging material manufacturing

Target: is to improve food security and the establishment of trust from consumers in integrity of food supply.

Benefits:

• ISO-based supply chain approach
• GFSI approval
• linking existing, independent and international standards ISO 22000, ISO 22003 and technical specifications for industry-specific requirement programs (PRPs Pre-Requisite Programs)
• comprehensives in terms of food production (including slaughter and pet food industry)
• approval and involvement of stakeholders (industry, retail, NGOs)
• comprehensive and strict food safety audits
• independent process management
• transparency
• approval by the EA (European Cooperation for Accreditation)

Summary: HACCP (Hazard Analysis Critical Control Point) is a working method based on self-control which all operators in the food production sector must implement in order to estimate, prevent and minimize risks related to safety and hygiene in the preparation of food and beverages. HACCP makes it possible to avoid any problems concerning individual production phases since it does not focus checks exclusively on the finished product.

HACCP certification is obligatory in many countries and offers companies effective instruments for:

• Instilling trust in their consumers
• Limiting waste
• Hence implementing an effective system which allows them to cut management costs and times
• Prove their commitment to complying with the main legal requirements.