Food safety is a vital fundamental in the food industry that concerns end consumers as well as companies involved in the supply and production chain. It is due to this reason that certifications and legal standards are significant in quality management in the food industry. Good food quality can only be guaranteed for the end consumers only through transparent and explicit set of rules and monitoring of the entire process. ISO standards and certification ensure that specifications and requirements are observed, documented and controlled.
ISO 22000 Certification is a global standard specifying requirements for food safety management system. Organizations dealing into food businesses has to demonstrate its ability to control food safety hazards to ensure that food is safe at the time of consumption. The ISO 22000 deals with the food safety management systems and is designed to help any size of food chain organization in making sure that they cater to the needs of customers and other stakeholders. Published by ISO, the ISO standards are align with the standard of ISO 9001 and ISO 14001 to enable effective system integration. ISO 2200- standard has been developed to harmonize management of food safety system for food chain organizations as well as the organizations supplying materials and services to the food chain that could impact the food safety.
With food products crossing national boundaries, International Standards are essential to ensure the safety of the food throughout the global supply chain. The ISO 22000 certification has three yeas validity and is controlled by a monitoring audit on a yearly basis. Any organization who wish to get the certification require to follow steps like pre-audit, certification audit after which the certificate is issued. After these steps then there is monitoring audit and re-certification audit. For a successful certification the audits are divided into two parts, in the first audit the controlling body check whether the company is suitable for the norms implementation or not and then documents will be checked on the location and the potential food hazard will be identified with risk analysis or prevention program analysis. This will lead measures for second audit that leads to the implementation of the norm along with the certification.