Understand ISO 22000 and its significance for food safety
ISO 22000 is an internationally recognized standard that certifies a company’s management system to ensure consistent and correct handling, processing, and production of food.
Food safety is about much more than adequate access to the right nutrition. It is also largely about ensuring consistent quality in food production, ensuring that contamination does not occur, and that consumption does not cause illness in consumers. ISO 22000 is also targeted at the production of animal feed, as well as packaging for food and feed.
Today, food safety is a well-integrated part of production, and the food industry is subject to strict procedures for control and quality throughout the value chain from the purchase of raw materials, to processing, final production, storage, and packaging. This is where ISO 22000 comes into play, helping food and feed producers establish and maintain systems in accordance with international standards.
Why is ISO 22000 important?
ISO 22000 is important because it ensures food safety across the entire food chain, from primary production to final consumption. The standard is designed to help food companies control risks related to food safety and thus prevent contamination and disease outbreaks that can arise from food.
Some of the main reasons why ISO 22000 is important involve systematic and widespread standardization. This applies, for example, to risk management, as well as consumer confidence, which strengthens competitiveness and market position. Furthermore, certification in ISO 22000 is globally recognized with a presence in more than 100,000 food-producing companies worldwide. With uniform standards, it is ensured that expectations for quality are maintained among both partners and consumers.
What is FSSC 22000?
FSSC 22000 stands for Food Safety System Certification and is based on ISO 22000. FSSC also includes GFSI (Global Food Safety Initiative), which is an industry-driven collaboration platform. The purpose of GFSI is to ensure that certification programs within food safety comply with a common standard based on global recognition. GFSI thus does not have its own certification but is built on a benchmarking foundation that recognizes standards such as FSSC 22000.
Additionally, FSSC includes the principles of HACCP (Hazard Analysis and Critical Control Points), which focus on assessing and managing risks during food production through seven points. This is part of the Danish Veterinary and Food Administration’s guidance, which ensures mandatory self-monitoring in Denmark, as established by EU regulations. It addresses, for example, the temperature during heating and cooling of food, proper hygiene, and pest control.
ISO and FSSC 22000 signal credible quality to the consumer
With the standard, companies signal that they are committed to maintaining a number of critical points for food safety, which are also reflected in similar principles in legislation. By maintaining ISO 22000 certification, it will often mean that food producers simultaneously comply with legal requirements at both national and international levels.
Sources
- “ISO 22000 Food Safety”, Danish Standard:
https://www.ds.dk/da/om-standarder/ledelsesstandarder/iso-22000-foedevaresikkerhed - “ISO 22000 Certification”, Bureau Veritas:
https://www.bureauveritas.dk/da/dine-behov/iso-22000-certificering - “Your self-monitoring program must be based on the HACCP principles”, Danish Veterinary and Food Administration:
https://foedevarestyrelsen.dk/kost-og-foedevarer/start-og-drift-af-foedevarevirksomhed/egenkontrol-og-risikoanalyse/haccp-principperne
