ISO 22000 family of food safety management standards
 

Foodborne disease results in morbidity and mortality and is a significant impediment to socioeconomic development worldwide. The full extent of unsafe food, and especially the burden arising from chemical and parasitic contaminants, is quite devastating: Foodborne pathogens from the 31 hazards tracked by the World Health Organization make some 600 million people sick every year. That’s about one in ten people. Moreover, contaminated food is responsible for more than 400,000 deaths annually, a full third of which are children. Every year, the estimated 33 million years of healthy life lost as a result of food contamination could be prevented with safe food practices. From the farmer to the server in a restaurant, everyone in the supply chain has a role to play. All stakeholders can contribute to food safety by implementing a comprehensive food safety management system. ISO 2001:2018 is the world standard in food safety management, which moves beyond islands of possible contamination to consider sequentially and collectively each step. From the farm to the kitchen, from food manufacturing plant to the grocery store, from the packaging to the serving utensils, from across the ocean to across the table, ISO 22000:2005 takes a risk-based approach to find and ameliorate dangers. This management system standard integrates easily with other ISO management system standards, such as ISO 9001:2015 quality management or ISO 5001 energy management, to allow your food-based business to thrive while keeping your customers healthy and happy.
The adoption of a food safety management system (FSMS) is a smart, strategic decision to help improve its overall performance in food safety. Organizations benefit from

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1. the ability to consistently provide safe foods, food products and services that meet customer demands, as well as statutory and regulatory requirements;

2. addressing risks;

3. demonstrate conformity to specified FSMS requirements