ISO Issues Food Safety Management Guidance

November 28, 2005

The International Organization for Standardization (ISO) published implementation guidance for ISO 22000 - Food safety management systems, in an effort to advance the use of food safety management systems throughout the food supply chain.

ISO/TS 22004:2005 - Guidance on the application of ISO 22000:2005 provides advice for all types of organizations in the food supply chain, including:

Feed producers.
Primary producers.
Food manufacturers.
Transport and storage operators and subcontractors for retail and food service outlets.
Producers of equipment, packaging material, cleaning agents, additives and ingredients.

Food safety failures in both developed and developing countries have intensified interest in systematic prevention at every link in the supply chain, said the ISO. ISO 22000, backed by international consensus among government and industry experts, harmonizes the requirements for good food safety practice worldwide.

In turn, ISO/TS 22004 is intended to act as a "force multiplier" by providing guidance for organizations that recognize the potential benefits of implementing a food safety management system, but are unsure of how to implement a program. The document is meant to contribute to the adoption of such systems, and improve understanding, communication and coordination between the various players in food supply chains.

ISO/TS 22004 provides generic guidance for small and large enterprises on the implementation of ISO 22000, without altering or replacing any of the requirements in the standard. It explains "the process approach" used in ISO 22000 and offers guidance on the main clauses of the standard.

A major benefit of ISO 22000, said the ISO, is that it provides a framework for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned. To further this objective, ISO/TS 22004 includes a flow chart on the planning of safe foods that combines steps addressed by the Codex HACCP guidelines and steps specific to ISO 22000.

Source: International Organization for Standardization (ISO).