Iso 22000:2005(E) Food safety management systems – Requirements for any organization in the food chain

Iso 22000:2005(E) Food safety management systems - Requirements for any organization in the food chain
1Scope
This International Standard specifies requirements for a food safety management system where anorganization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensurethat food is safe at the time of human consumption.
lt is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain andwant to implement systems that consistently provide sate products. The means of meeting any requirements ofthis International Standard can be accomplished through the use of internal and/or external resources.
This International Standard specifies requirements to enable an organization
a) to plan, implement, operate,maintain and update a food safety management system aimed at providingproducts that, according to their intended use, are safe for the consumer,
b) to demonstrate compliance with applicable statutory and regulatory food safety requirements,
c) to evaluate and assess customer requirements and demonstrate conformity with those mutually agreedcustomer requirements that relate to food safety, in order to enhance customer satisfaction,
d) to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in
the food chain,
e) to ensure that the organization conforms to its stated food safety policy,
f to demonstrate such conformity to relevant interested parties,and
g)to seek certification or registration of its food safety management system by an external organization, or
make a self-assessment or self-declaration of conformity to this International Standard.
All requirements of this International Standard are generic and are intended to be applicable to all organizationsin the food chain regardless of size and complexity.This includes organizations directly or indirectly irvolved inone or more steps of the food chain. Organizations that are directly involved include, but are not limited to, feedproducers, harvesters, farmers,producers of ingredients, food manufacturers, retailers, food services, cateringservices, organizations providing cleaning and sanitation services,transportation,storage and distributionservices.Other organizations that are indirectly involved include, but are not limited to, suppliers of equipment,cleaning and sanitizing agents,packaging material, and other food contact materials.

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