Food Safety Management Systems include the implementation and maintenance of an efficient system of food safety management and its updating whenever necessary in accordance with the requirements of this International Standard.
The normative documents in this series include a full range of standard as follows:
BAS EN ISO 22000:2010
BAS ISO/TS 22003:2015
BAS ISO 22004:2015
BAS EN ISO 22005:2010
BAS ISO/TS 22006:2011
BAS ISO/TS 22002-1:2012
BAS ISO/TS 22002-2:2014
BAS ISO 22002-3:2013
BAS EN ISO 22000: 2010 (EN ISO 22000: 2005 + Cor.1: 2006, ISO 22000: 2005 + Cor.1 2006) specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
This standard is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. This means of meeting any requirements of this International Standard can be accomplished through the use of internal and/or external resources. It includes requirements for policy, planning, implementation and operation, evaluation, management review and improvement.
The standard is utilized with Technical Specifications of ISO/TS 22002 series for prerequisite programs to form the technical basis for the Global Food Safety Initiative - GFSI recognized audit scheme.
Technical Specification BAS ISO/TS 22002-1: 2012 specifies requirements for the design, implementation and maintenance of prerequisite programs (PRPs) to assist in controlling food safety hazards.
Technical Specification BAS ISO/TS 22002-2: 2014 specifies requirements for the design, implementation and maintenance of prerequisite programs (PRPs) to assist in controlling food safety hazards in catering.
BAS ISO 22002-3: 2013 specifies requirements and guidelines for design, implementation and documentation of prerequisite programs (PRPs) that maintain the hygienic environment and assist in controlling food safety hazards in the food chain.
Technical Specification BAS ISO/TS 22003: 2012 defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000 (or other sets of specified FSMS requirements). It also provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.
BAS ISO 22004: 2007 provides generic guidance that can be applied in the use of ISO 22000. This International Standard is designed to enhance the use of ISO 22000, understanding, communication and coordination between the organizations in the food chain.
BAS ISO 22005: 2010 gives the principles and specifies the basic requirements for the design and implementation of a feed and food traceability system. It can be applied by an organization operating at any step in the feed and food chain.
BAS ISO 22006: 2011 provides guidance to help crops producers in the adoption of ISO 9001: 2008 for crop production processes. It also gives guidelines on the use and application of ISO 9001: 2008 to the establishment and management of the quality management system (QMS) by an organization involved in the crop production. This International Standard is not intended to modify, add or reduce the requirements of ISO 9001: 2008, nor is it intended for certification.