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As economic globalization progresses and social civilization improves, there is an increasing focus on food safety issues. There is a demand for organizations involved in the production, operation, and supply of food to demonstrate their ability to control food safety hazards and factors affecting food safety. Customer expectations and social responsibilities have led organizations in food production, operation, and supply to gradually recognize the need for standards to guide operations, ensure, and evaluate food safety management. This call for standards has prompted the development of the ISO 22000:2005 Food Safety Management System requirements standard.
ISO 22000:2005 is a guidance standard that describes the requirements for a food safety management system and serves as the basis for certification and registration for organizations engaged in food production, operation, and supply. It expresses the general requirements of food safety management rather than specific requirements for any particular type of organization within the food chain. This standard applies to any organization within the food chain that seeks to establish a food safety assurance system, regardless of its size, type, or the products it provides.
Suitable for agricultural producers, animal feed manufacturers, food producers, wholesalers, and retailers. It also applies to equipment suppliers related to food, logistics providers, packaging material suppliers, agricultural chemical and food additive suppliers, service providers involved in food, and restaurants.
ISO 22000:2005 follows the ISO 9000 framework, applying the HACCP (Hazard Analysis and Critical Control Point) principles throughout the system. It defines hazard analysis as the core of planning for the realization of safe food, incorporating product characteristics, intended use, flowcharts, processing steps, control measures, and communication from the preliminary steps set by the Codex Alimentarius Commission (CAC) as inputs for hazard analysis and its updates. It also dynamically and evenly integrates the HACCP plan with its prerequisite programs. This standard can be integrated with other management standards, such as quality management systems and environmental management systems.
We commonly refer to the ISO 22000 certification as HACCP certification or 22000 certification.
The following documents are required to be submitted:
Production License (QS)
Export Enterprise Health Registration Certificate (when applicable)
3. Sanitation License (for catering, distribution sectors, etc., when applicable)
4. Other Qualifications (Farming, etc.)
5. Food Safety Management System Documents (Process Flow, Hazard Analysis, OPRP, HACCP Plan)
6. Self-declaration committing to compliance with legal and regulatory requirements, product health and safety standards, and the authenticity of provided materials
7. Detailed information on processing lines, HACCP programs, and shifts.
8. Surrounding Area Map of the Factory, Factory Layout (including workshops), Pedestrian Flow Map, Logistics Map, Production Process Flow Chart, Water Supply and Drainage Map (where applicable)
9. List of Production & Processing Equipment, and Inspection Equipment List
10. Compliance List of Laws, Regulations, Standards, and Norms (Applicable) in the Production, Processing, or Service Process
11. When products are manufactured in accordance with the enterprise standard, provide a copy of the product standard text with the local standardization administrative authority's seal.
