The UNE-EN ISO 22000 Food Safety Standard sets out the requirements for organisations seeking to ensure food safety throughout the food chain up to the point of final sale.

This standard is implemented by those companies linked to the food sector, directly or indirectly, in order to ensure the protection of the final consumer and to strengthen their confidence.

Its application provides companies:

• 1 Confidence in the end consumer, by projecting transparency in its production and supply chain processes.
• 2 Efficient control of the food chain, aligned with the principles of Hazard Analysis and Critical Control Points.
• 3 Integration with ISO quality management systems.
• 4 It ensures compliance with product quality standards, reducing food product rejection and consumer confidence.

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In order to achieve ISO 22000 certification, it is necessary to work on two fundamental concepts which are the Hazard Analysis and Critical Control Points (HACCP) and the Analysis and definition of prerequisites.

In order to carry out this analysis, it is necessary to have an expert and multidisciplinary team with specific knowledge of the product and supply chain for a better control and effectiveness of the implemented Food Safety Management System.

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As with any Management System, the stages for implementing ISO 22000 are based on the PDCA cycle, where for each of these phases, the following must be carried out:

• - Diagnose: analyse the initial situation of the organisation and gather the necessary information for the following phases. In this phase, the scope of the project is determined and the Action Plan is defined.
• - Planning: setting the objectives of the management system based on the previous analysis.
• - Do: implement what is planned, as well as provide the necessary resources (personnel, facilities and economic) for its correct development.
• - Verify: monitor and measure processes for better control of the process.
• - Act: take actions necessary for the continuous improvement of the performance of the Management System.

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The requirements for a food safety management system are based on all elements of Good Manufacturing Practice (GMP), Hazard Analysis and Critical Control Point (HACCP).

This should demonstrate:

• - Comply with the established Food Safety Policy.
• - Comply with applicable legal and regulatory food safety requirements.
• - Assess food safety requirements.
• - Communicate food safety issues to all stakeholders within the food chain.
• - Demonstrate product compliance with relevant stakeholders.
• - Plan, implement, operate, maintain and update the Food Safety Management System.

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