ISO Certification for Food Safety

Written by the International Organization for Standardization, ISO 22000:2005 is applicable to all organizations, regardless of size, that are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. This allows organizations to demonstrate their ability to control food safety hazards in order to ensure that food is safe at the time of consumption.
The standard has become necessary because of the significant increase of illnesses caused by infected food in both developed and developing countries. In addition to the health hazards, food-borne illnesses can give rise to considerable economic costs covering medical treatment, absence from work, insurance payments and legal compensation.
ISO 22000 may be the tool to help your organization ensure that not only are the food services provided by your facility meeting federal safety requirements, but that they also give your facility an additional edge in the market.
The biggest weaknesses of present Food Safety Management System (FSMS) programs using HACCP alone is the lack of systems that drive proper implementation, monitoring and management involvement, and subsequent independent verification of the system. The implementation of an ISO 22000 food safety management system addresses these weaknesses by combining the key elements of an FSMS, interactive communication, management, prerequisite programs and HACCP principles, into a framework that is easily implemented, independently verifiable and internationally recognized.