ISO Food Safety Standards
ISO is a network of the national standards institutes of 159 countries, one member per country, with a Central Secretariat in Geneva, Switzerland, that coordinates the system.
ISO is a non-governmental organization that forms a bridge between the public and private sectors. On the one hand, many of its member institutes are part of the governmental structure of their countries, or are mandated by their government. On the other hand, other members have their roots uniquely in the private sector, having been set up by national partnerships of industry associations.
ISO 22000:2005 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 programmes;
- HACCP principles.
ISO 22000:2005 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 programmes (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 22000:2005 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 it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
ISO 22000:2005 Quality Manual
ISO quality manuals are available for downloading. We have published the ISO 22000:2005 Standards Manual. The manual describes how manufacturers will comply with the requirements of the ISO and HACCP (Hazard Analysis and Critical Control Point). The manual also includes: Codes of Practice; Protocols; Recommended Systems. Our manual covers all the Standards aspects with references to the individual quality manuals.
For ISO 22000:2005 quality manual click here ISO 22000:2005 Quality Manuals
The ISO 22000:2005 Quality Manual has been extended of individual quality manuals. The pack includes:
ISO 2200:2005 Quality Manual and individual manuals.
For ISO 22000:2005 quality manual pack click here ISO 22000:2005 Quality Manual Pack
ISO 9001:2008 Standard promotes the adoption of a process approach when developing, implementing and improving the effectiveness of a quality management system, to enhance customer satisfaction by meeting customer requirements.
For an organization to function effectively, it has to identify and manage numerous linked activities. An activity using resources, and managed in order to enable the transformation of inputs into outputs, can be considered as a process. Often the output from one process directly forms the input to the next.
The application of a system of processes within an organization, together with the identification and interactions of these processes, and their management, can be referred to as the “process approach”.
An advantage of the process approach is the ongoing control that it provides over the linkage between the individual processes within the system of processes, as well as over their combination and interaction.
ISO 9001:2008 Quality Manual
ISO quality manuals are available for downloading. We have published the ISO 9001:2008 Standards Manual. The manual describes how manufacturers will comply with the requirements of the ISO and HACCP (Hazard Analysis and Critical Control Point). The manual also includes: Codes of Practice; Protocols; Recommended Systems. Our manual covers all the Standards aspects with references to the individual quality manuals.
For ISO 9001:2008 quality manual click here ISO 9001:2008 Quality Manuals