ISO 22000 Food Safety Management System is an international standard in real terms, which targets at producing safe and healthy food, and which is applicable for all of the enterprises found in the food. ISO 22000 is a method with a preventive approach, which handles all process stages in the food-production chain more systematically and defines the management of processes regarding hazard analysis and critical control points, as well as the constitution of the quality management system.
Sectors to which the standard is applicable are interrelated sectors of the global food trade, such as food production and processing plants, packing material, cleaning agent, additive and material producers, and transportation. Food Safety Management System is a standard which could be integrated with ISO 9001 and ISO 14001 standards

ISO 22000:2005 Food Safety Management System Requirements:

1. Scope
2. Reference Standards
3. Terms and Definitions
4. Food safety management system
  4.1 General Requirements
  4.2 Documentation Requirements
5. Management Responsibility
  5.1 Management Commitment
  5.2 Food Safety Policy
  5.3 Food safety management system planning
  5.4 Responsibility and authority
  5.5 Food safety team leader
  5.6 Communication
  5.7 Emergency preparedness and Response
  5.8 Management’s Review
6.Resource Management
  6.1 Provisions of Resources
  6.2 Human Resources
  6.3 Infrastructure
  6.4 Working Environment
7. Planning and realization of safe products
  7.1 General
  7.2 Pre-requirement programs (PRPs)
  7.3 Preliminary steps to enable hazard analysis
  7.4 Hazard Analysis
  7.5 Establishing the operational prerequisite programmes (PRPs)
  7.6 Establishing the HACCP Plan
  7.7 Updating of preliminary information and documents specifying the PRPs
        and the HACCP plan
  7.8 Verification Planning
  7.9 Traceability System
  7.10 Control of nonconformity
8. Validation, verification and improvement of the food safety management system
  8.1 General
  8.2 Validation of control measure combinations
  8.3 Control of monitoring and measuring
  8.4 Food safety management system verification
  8.5 Improvement
    8.5.1 Continual improvement
    8.5.2 Updating the food safety management system

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