Role of ISO 22000 in Food Safety Management

Running head: STRATEGIC QUALITY AND SYSTEM MANAGEMENT
STRATEGIC QUALITY AND SYSTEM MANAGEMENT
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1STRATEGIC QUALITY AND SYSTEM MANAGEMENT
Table of Contents
1. Introduction..................................................................................................................................2
1.1 Background............................................................................................................................2
1.2 Research Topic......................................................................................................................3
1.3 Aim........................................................................................................................................3
1.4 Questions...............................................................................................................................3
1.5 Objectives..............................................................................................................................4
2. Literature Review........................................................................................................................4
2.1 The issues that are faced by people due to lack of food security before implementation of
ISO22000:2005............................................................................................................................4
2.2 The implementation of ISO22000:2005 in the food producing organizations......................6
2.3 Reduction of food hazards through the implementation of ISO22000:2005.........................7
3. Research Methodology................................................................................................................9
3.1 Research strategy...................................................................................................................9
3.2 Method...................................................................................................................................9
3.3 Time horizon..........................................................................................................................9
Table 1: Table showing the timeframe of the entire research.................................................10
3.4 Sample selection..................................................................................................................10
3.5 Data collection.....................................................................................................................11
3.6 Data analysis........................................................................................................................11
3.7 Other considerations............................................................................................................11
References......................................................................................................................................12

2STRATEGIC QUALITY AND SYSTEM MANAGEMENT
1. Introduction
The development of organizations are based on the improvements in the quality controls
and monitoring systems, which helps in enhancing the potentials of organizations to bring forth
changes in the processes. The standardization procedure of the different processes helps in
creating a benchmark for the organizations (Mercan and Bucak 2013). It supports the
capabilities of the organization in maintaining the efficacy of the operations. The application of
ISO 22000 standard aimed at enhancing the food safety management systems in different supply
chains of organizations. The developments in the safety and security of the food and beverage
management are based on the identification of the relevant standards. The research will be
dealing with the development of ISO 22000 and the manner in which it supported the
organizations through enumeration of a standard for judging the food safety and security.
The adoption of ISO22000 was implemented back in 2005,the year of
implementation was used to determine its official name as ISO22000:2005, this system is a
product of cooperation and developed by the International Organization for Standardization
(ISO) which involves Quality Assurance Organization from 162 countries around the globe. ISO
comes from the Greek word “ισος’’ and is a quality system that assures the customers that the
organization is implemented in delivers an optimum level of quality at every stage of the process
of handling ingredients and eatable products (Arvanitoyannis , I.S. & Tzouros , N.H ,2006). The
reason of conducting this research study is to understand if ISO22000:2005 is efficient to assure
that all the chain of food production in a company is well driven and all the hazards are
eliminated or decreased to the minimum. This research study will help me widen my knowledge
on the subject. In this regard, Beuchat & Ryu (1997) breaks down why we must understand that

3STRATEGIC QUALITY AND SYSTEM MANAGEMENT
Quality Assurance System is very importance for a company that the product reach directly the
market. If at any point a mistake happen by a human error or machinery breakdown the company
will face legal charges that many times can affect negatively the future of the business. The
benefits that a future reader of this research report will have is to understand if ISO22000 is
efficient and worth the time and effort that is needed to implement such a quality assurance
system. But also will assist a manager to determine and acknowledge the procedures , effective
communications in every stage of the production of the final product , actions that can prevent
any possible failures and more general hygiene measurements.
1.1 Background
The ISO 22000 is a standard that is developed by the International Organization for
Standardization, which aims at dealing with the food safety and hygiene in the supply chains of
the organizations (ISO 2019). The standard is a derivative of the ISO 9000, which was developed
through the smooth functioning of the different systems as per the needs of the organizations
(Soman and Raman 2016). The standard was published in the year 2005 and it specifies the
requirements for a food safety management system. The standard emphasizes on the needs of
organizations to develop different capabilities for controlling food safety hazards for ensuring
that the food is safe for human consumption (Silva, Fonseca and Sousa 2016). The different
monitoring systems that are suggested through the standard is aimed at assisting the organization
in maintaining their efficacy of operation while upholding the efficacy of the monitoring and
security systems. The requirements that are exemplified by the standard for organizations are
appropriate planning, implementation operations and maintenance of a food safety management
system (ISO 2019). It will be helping the different organization in the hospitality and other
industries in maintaining a benchmark for the food offerings that are made by the same as per the