ISO 22000: 2005


FSMS for Food & Beverage Industry

ISO 22000 FSMS International Standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption:

  • interactive communication;
  • system management;
  • prerequisite programmers;
  • HACCP principles.

ISO 22000 FSMS International Standard 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 programmers (PRPs). 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 FSMS International Standard 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 ISO 22000 FSMS provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.