ISO 22000 Certification Mark

Adding value with our service portfolio

Adding value with our service portfolio

Certification:  ts-iso-22000-en-example

Food Safety Management System / Voluntary assessment   

Certification standard:

International standard ISO 22000 (Requirements for a food safety management systems)                                  

Standard owner:

ISO International Organization for Standardization

 

What does the standard ISO 22000 cover?

The ISO 22000 standard defines the requirements for a certifiable food safety management system (FSMS). This includes but is not limited to:

  • Implementation of a food safety management system (FSMS), taking into account the context of the organisation and the expectations of interested parties
  • Management, roles, responsibilities and authorities in the organisation as well as implementation of the food safety policy and objectives
  • Actions to address risks and opportunities
  • Planning of changes
  • Provision of the necessary resources (people, infrastructure, work environment)
  • Employee competence and awareness, internal and external communications
  • Operational planning and control
  • Prerequisite programmes in accordance with the industry-specific ISO/TS 22002-X standard
  • Traceability system
  • Emergency preparedness & response
  • Risk analysis, validation of control measures and emergency response plan (HACCP / OPRP plan)
  • Control of monitoring and measurement, verifications
  • Corrections and corrective actions
  • Handling of unsafe products, withdrawal and recall
  • Evaluation of food safety management system performance
  • Internal audit, management review, improvement, updating

  • What does “Certification” and/or the issue of a certification mark in accordance with ISO 22000 by TÜV SÜD Management Service GmbH mean?
    • The customer has submitted to voluntary assessment (audit) in accordance with defined criteria (certification standard).
    • A certificate and/or the authorisation to use a certification mark are only issued if the assessment (audit) does not reveal any major non-conformities with the requirements of the relevant standard.
    • Certificates and/or certification marks are valid for a limited period of time. Interested parties can check the validity of individual certificates in the certificate database of TÜV SÜD Management Service GmbH.
    • To maintain certificate validity, the certificate holder must complete and successfully pass annual announced assessment (audit) with a positive result.
    • Unannounced audits are possible in specific cases.
  • How is the audit performed?

    Independent and qualified experts (auditors) apply the following auditing techniques:

    • Document review:
      Review of documentation such as documented procedures, work instructions and test standards
      o Inspection of formulations and specifications
      o Assessment of food labelling
      o Specific traceability tests 
      o Assessment of analysis results
      o Inspection of training programmes and records

     

    • On-site-audit:
      On-site inspection of all areas of the organisation
      o Evaluation of infrastructure and workspaces
      o Evaluation of operational and personal hygiene
      o Evaluation of the control of critical parameters and processes (emergency response, CCPs and OPRPs)
      o Review of the traceability of raw materials, products and packaging materials
      o Interviews of employees at the organisation
      o Comparison of documentation and actual workflows
  • What is beyond the scope of certification in accordance with the ISO 22000 standard?
    • This certification does not constitute product certification. Certification thus does not provide any direct statements on the quality of a product or service of the certified customer. Certification in accordance with ISO 22000 does not mean that the company manufactures products or provides services of higher quality.
    • Certification in accordance with ISO 22000 does not guarantee that a product or service always complies with the customer food safety requirements in all individual cases, even though this is one of the key objectives of the Food Safety Management System.

Next Steps

Site Selector