ISO 22000:2005 Food Safety Management System
The following points describe some of the major requirements and call to adherence for the ISO 22000:2005 standard.
Management Function
- Under the management function, the system requires:
- Commitment from the top management to implement the system.
- Further from there communication, are also focused under the operation.
- Standard also required the operation to include emergency preparedness & response to the situation where it will cause a halt in the entire production.
Human Resource Function
- Under the human resource function, the standard involved:
- How to ensure the staffs is selected with the right criteria.
- To create competence check in their job scope, which helps to maintain the safety of the food operation.
- To create infrastructure & suitable work environment for the operations.
Planning & Realization Function
- Under the planning & realization function, the standard involved:
- Creating safe product which involve the entire HACCP program (Hazard Analysis Critical Control Points) with assessing the risk, hazard & significant level of the individual operating steps.
- Maintain an up to date product description with validated shelf-life report.
- Maintaining a complete effective traceability system when any recall happen.
- Also control of non-conformity when unsafe product is involved etc.
Other Requirements
Besides that, the entire system needs to be verified & validated for its effectiveness in implementation. This will involve the verification on the usability of monitoring equipments & all functioning equipments & also evaluate for further improvement in the system ensuring a safer food & effective operating procedure.