ISO22000 Food Safety Standard - Plain English Overview

This web page presents a plain English overview
of the ISO22000 Food Safety Management Standard.

NOTE: ISO presents its requirements in
sections 4 to 8 of ISO22000:2005. Therefore,
the following material begins with section 4.

OVERVIEW OF ISO22000 FOOD SAFETY MANAGEMENT STANDARD
	4. Food Safety System Requirements
4.1 Establish a food safety management system (FSMS)	*• Develop* an effective food safety management system. • Document your food safety management system. • Implement your food safety management system. • Maintain your food safety management system. • Evaluate your food safety management system. • Update your food safety management system.**
4.2 Document your food safety management system (FSMS)	4.2.1 Develop your food safety management documents. 4.2.2 Control your food safety management documents. 4.2.3 Control your food safety management records.

OVERVIEW OF ISO22000 FOOD SAFETY MANAGEMENT STANDARD
	5. Food Safety Management Requirements
5.1 Demonstrate a commitment to food safety	• Demonstrate a commitment to your food safety management system. • Support the establishment of a food safety management system. • Show that you support your food safety management system.
5.2 Establish your food safety policy	• Communicate support for your food safety policy. • Implement your organization's food safety policy. • Maintain your organization's food safety policy.
5.3 Plan your food safety management system (FSMS)	*• Plan the development* of your food safety management system. • Plan the documentation of your food safety management system. • Plan the implementation of your food safety management system. • Plan the maintenance of your food safety management system. • Plan the evaluation of your food safety management system. • Plan the modification of your food safety management system.**
5.4 Clarify your FSMS responsibilities and authorities	• Define FSMS responsibilities and authorities. • Communicate your FSMS responsibilities and authorities. • Make personnel responsible for reporting FSMS problems. • Make personnel responsible for solving FSMS problems.
5.5 Appoint a food safety team leader	• Give your team leader the job of managing your FSMS. • Give your team leader the authority to establish your FSMS. • Give your team leader the responsibility to report on your FSMS.
5.6 Establish your communications	*5.6.1 Establish external* communication arrangements. 5.6.2 Establish internal communication arrangements.**
5.7 Develop emergency response procedures	*• Implement* food safety emergency response procedures. • Maintain food safety emergency response procedures.**
5.8 Carry out FSMS management reviews	5.8.1 Review your organization's FSMS. 5.8.2 Examine management review inputs. 5.8.3 Generate management review outputs.

OVERVIEW OF ISO22000 FOOD SAFETY MANAGEMENT STANDARD
	6. Food Safety Resource Requirements
6.1 Provide adequate FSMS resources	*• Provide resources needed to establish* your organization's FSMS. • Provide resources needed to implement your organization's FSMS. • Provide resources needed to maintain your organization's FSMS. • Provide resources needed to update your organization's FSMS.**
6.2 Provide adequate human resources	6.2.1 Provide competent food safety personnel. 6.2.2 Provide training and awareness programs.
6.3 Provide adequate infrastructure	*• Establish* the infrastructure needed to comply with ISO 22000. • Maintain the infrastructure needed to comply with ISO 22000.**
6.4 Provide adequate work environment	*• Establish* the work environment needed to comply with ISO 22000. • Manage the work environment needed to comply with ISO 22000. • Maintain the work environment needed to comply with ISO 22000.**

OVERVIEW OF ISO22000 FOOD SAFETY MANAGEMENT STANDARD
	7. Food Safety Realization Requirements
7.1 Manage the realization of safe products	*• Plan* the processes needed to realize safe products. • Develop the processes needed to realize safe products. • Implement the processes needed to realize safe products. • Operate the processes needed to realize safe products.**
7.2 Establish your prerequisite programs (PRPs)	7.2.1 Implement prerequisite programs (PRPs). 7.2.2 Make sure that your PRPs are suitable. 7.2.3 Make sure that your PRPs are effective.
7.3 Get ready to do a hazard analysis	7.3.1 Gather preliminary information. 7.3.2 Appoint a food safety team. 7.3.3 Describe product characteristics. 7.3.4 Document the intended use of end products. 7.3.5 Prepare flow diagrams and describe controls.
7.4 Perform your organization's hazard analysis	7.4.1 Assess your food safety hazards and controls. 7.4.2 Identify hazards and define acceptable levels. 7.4.3 Assess your organization's food safety hazards. 7.4.4 Select measures to control your hazards.
7.5 Establish your operational prerequisite programs (OPRPs)	• Indicate which hazards will be controlled by each OPRP. • Identify the control measures that will be used by each OPRP. • Define the procedures that will be used to monitor your OPRPs. • Clarify corrections and corrective actions for your OPRPs.
7.6 Establish your HACCP plan	7.6.1 Document your organization's HACCP plan. 7.6.2 Identify your critical control points (CCPs). 7.6.3 Specify critical limits for each CCP. 7.6.4 Monitor your organization's CCPs. 7.6.5 Respond to critical limit violations.
7.7 Update preliminary documents and programs	• Update documents previously used for your hazard analysis. • Update your organization's prerequisite programs (PRPs). • Update your organization's HACCP plan (if necessary).
7.8 Plan and perform your verification activities	• Plan your organization's FSMS verification activities. • Verify that your FSMS has been implemented. • Record the results of your verification activities. • Report verification results to your food safety team.
7.9 Establish a product traceability system	*• Make sure that your system can trace product lots.* *• Make sure that your system can trace supplied materials.* *• Make sure that your system can trace product distribution.*
7.10 Control your nonconforming products	7.10.1 Identify and correct nonconforming products. 7.10.2 Evaluate data and take corrective actions. 7.10.3 Manage potentially unsafe products. 7.10.4 Withdraw and secure unsafe products.

OVERVIEW OF ISO22000 FOOD SAFETY MANAGEMENT STANDARD
	8. Food Safety Confirmation Requirements
8.1 Confirm and improve food safety methods	• Plan how to confirm that food safety methods are working. • Implement plans to confirm that food safety methods are working.
8.2 Validate food safety control measures	• Validate your control measures before you implement them. • Revalidate your control measures whenever you change them.
8.3 Control your monitoring and measuring methods	• Prove that monitoring and measuring methods are adequate. • Verify your organization's measuring methods and equipment. • Validate your monitoring and measuring software.
8.4 Verify your food safety management system (FSMS)	8.4.1 Perform regular internal audits. 8.4.2 Evaluate your verification results. 8.4.3 Analyze your verification results.
8.5 Improve your food safety management system (FSMS)	*8.5.1 Continually improve* your organization's FSMS. 8.5.2 Continually update your organization's FSMS.**
	Also see our MORE DETAILED version of ISO 22000.

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