Comprehensive Analysis of the ISO 22000 Food Safety Management System

This report offers a detailed examination of the ISO 22000 food safety management system, providing a comprehensive overview of its various aspects. It begins with an introduction to the standard and its significance in ensuring food safety within the food chain, emphasizing its role in establishing a positive organizational image and meeting increasing consumer health awareness. The report delves into the standard's clauses, outlining the responsibilities, activities, and requirements, including document control, emergency response, and critical control points. It explores the application of ISO 22000, highlighting its integration with HACCP principles and the 12-step process by Codex Alimentarius. The report presents both the advantages and disadvantages of the standard, offering practical examples from industries such as seafood and fast-food chains like McDonald's and Subway, and discusses its usage in different countries, including Asia and the USA. A comparison with other standards such as ISO 26000 and HACCP is provided, along with the benefits to both customers (safe food, reduced diseases) and companies (increased profitability, efficient documentation). The report concludes by emphasizing the challenges faced by the food industry and the need for continuous improvement in ensuring food safety.

Total Quality Management

ISO/FDIS 22000 1
Contents
Introduction and standard explanation.................................................................................................2
Parts (clauses) of standard....................................................................................................................2
Application............................................................................................................................................3
Good and bad sides of ISO 22000 standard...........................................................................................4
Practical examples.................................................................................................................................4
Standard usage in different countries...................................................................................................5
Comparison with other standards.........................................................................................................5
Benefits to customers and companies...................................................................................................6
Conclusion.............................................................................................................................................7
References.............................................................................................................................................8

ISO/FDIS 22000 2
Introduction and standard explanation
ISO 22000 is applicable to food chain in order to ensure food safety management
system. After getting certified under ISO 22000 companies can ensure that they are providing
best quality products to their customers. This helps the organisation in establishing good
image in the eyes of society (Lombardo et.al 2017). Now a days due to increase in health
awareness among the customers its essential for the organisations to pay attention over their
quality stuff if they want to expand their business and win over their competitors. This
approach is widely used by all the countries who are the member of international
organisations of standards.
In this report complete discussion will be carried on clauses of the standard, places
where it is applicable, positive as well as its negative side, practical examples to prove the
same, different countries where it is been used, comparison with the other established
standard and different ways in which it is beneficial for the customers and companies.
Parts (clauses) of standard
Appropriate procedures are developed by the government which clearly lay down all
the responsibilities, activities, input as well as output. There are total 10 clauses under ISO
22000:2005. Some of them may include- establishing control over documents (cl. 4.2.2) and
records (cl. 4.2.3), response to emergency (cl. 5.7), monitoring PRPs (cl. 7.5 c) and some
critical points where points important to establish control (cl. 7.6.4), proper handling of
products that are unsafe in nature (cl. 7.10.4).Apart from this special focus is laid on certain
clause like-taking corrective actions (cl. 7.10.2) and conducting internal audits (cl. 8.4.1)
(Ryan, 2017).

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Figure 1 Elements of ISO22000 (Escanciano& Santos, 2014)
There are certain clauses that have created problem for the people are-
Management of responsibility – under this employee have to work as per the
instructions given by their heads. This means if the company wants to focus over the quality
of food then top management have to take certain strong steps.
Maintenance of appropriate human resource – it focuses on establishing competent
work environment within the firm.These entire clauses under the ISO 22000 will ensure that
the firm will provide its best quality product to the society.
Application
Only those organisations that are dealing in food line can send the application in
order to obtain certificate from an accredited ISO body. ISO 22000 involves all the principles
of HACCP. It stands for Hazard Analysis and Critical Control Standards.
Application was not so easy for the government so, 12 major steps were taken by
Codex Alimentarius in terms of audit. Soon the association realised that different range of
hazards occur at different processing stages. So, organisations have to prepare proper
documents to know the reason behind occurrence of these hazards and different ways in
which they can be overcome.
One survey was made to know how much effect was laid by ISO 22000 over the
firms. Comparison was made between 25 big poultry producers and small farms. At the end

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results were quite favourable because all the firms that were able to produce good quality
stuff which increased export market by 72%. As this was one of the biggest sources of the
revenue for the government so, with the proper support of the government large scale
industrialist were able to overcome all the risk involved in this segment (Soares, Vicente &
Martins, 2015).
Good and bad sides of ISO 22000 standard
Good sides (Varzakas, 2015).
1. This helped the organisation in maintaining consistency in the food stuff that they
offer to the society.
2. Helps in building confidence in management and the team members that whatever
procedures they are following are the best and safe for their customers.
3. Customers as well the stakeholders feel safe as well as confident on the ability of the
firm to control all the hazards involved in food line.
4. ISO 22000 helps in establishing control over food supply chain of the firm.
Bad sides
1. Clause 7.2 of the same standard does not give clear explanation regarding different
ways to implement PRP.
2. This standard does not focus on the requirements of the GMP that is good
manufacturing practices nor does it tell how GMP can be implemented.
3. Companies have to bearer loose in the customers because of the lack of clarity of
clauses mentioned under this standard (Todorovic & Kojic, 2017).
These are the two major reasons behind the move made by the firms from ISO 22000 to FSSC
22000.
Practical examples
There are many industries that have to perform the work as per the clauses and the
standards established under ISO 22000. Organisation that are actively engaged in providing
sea food directly to the consumers or are involved in trading activities have to match all the
standards under ISO 22000 (Psomas & Kafetzopoulos, 2015).

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Apart from this there are few food chains that have established their branches in
different parts of the world such as MC Donald’s and Pizza hut have maintained their quality
for the long period in order to obtain ISO22000 certificate. These standards ensure that
whatever food is provided by the companies is up to the mark. Further it also helps the
companies to access all the risk areas as well the issues on time so that steps can be taken in
order to improve them within the short time span.
Subway is the fast food chain that is providing many services from its retail chain.
This firm was able to establish its images in the eyes of the customers because of its taste as
well as its quality stuff.
At the initial stage it was quite difficulty for the organisation to maintain its quality in
all the chains but after overcoming the entire hurdles firm was able to maintain quality in
transportation networks, food materials, sea food and many more. This helps the organisation
in making new and separate image in the eyes of society members.
Standard usage in different countries
Asia –being an agriculture country certain standards are established by the ISO in
order to ensure that only those products will be exported that are of good quality as this help
in developing favourable image in the eyes of the other nation. These standards ensure safety
in management of food industry (Varzakas & Manolopoulou, 2017).
USA – this country pay more attention on the health of its citizens. Under the ISO
22000 major focus is laid on agricultural, production as well as distribution practice. Along
with it special steps are taken in order to maintain sanitation, pest control, disposal of waste
and many more (Soares, Vicente & Martins, 2015).
Comparison with other standards
ISO 22000 is totally different from ISO 26000 and HACCP. As major focus of ISO
22000 is laid on maintaining safety in the food management system where as ISO 26000 is
one of the international standards that are established to ensure that all the organisation
should undertake their social responsibility as that will; enable them indirectly helpful for
their their mission as well as their vision statement, employees as well as the stakeholders.

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On the other hand ISO 22000 is totally different from HACCP because HACCP is one
of the systems that focus on maintaining safety in food. Apart from this both are based on
different principles (Kendirli & Ulusoy, 2014). HACCP focuses on identification all the
critical issues and hazards that are present in the process of production and at the end
developing an appropriate system to monitor the results. Whereas, ISO22000 principles may
include continues improvement in management system, developing an appropriate planning
and taking correct steps for operating PRPs. Under this standard proper major are taken in
order to analyse the risk.
Benefits to customers and companies
Establishment of standards are beneficial for both the companies as well for the
customers in many ways –
Benefits to customers
Ensuring consumption of goods that are safe for them – as the customers know that
wherever food stuff they are in taking belongs to a good quality so, this will help them in
taking care of their healthy in best way and lead a healthy life. Apart from this customers are
able to recognise which food that is good and safe for them and which is not (Maheshwari &
Mehta, 2016).
Reduction in diseases that are caused because of food – products that are produced as per
the standards will ensure reduction in overall diseases that are caused due to intake of poor
quality food.
Benefits to companies
Increase in overall profitability -All the organisations such as Mc Donald’s and Subway
that are operating their business in the different parts of the world will be able to enjoy high
profitability because by provide good quality products to their consumers the organisation
will not only be able to expand its business but it will also be able to enhance their customer
group all these things will indirectly increase the profitability of the firm (Armeanu, Vintila
& Gherghina, 2017).
Working with efficiency in documentation and procedures – under the ISO 22000 food
chain industries either have to update their existing tools as well as their equipment’s or they

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have to procure new once so that they can maintain standard in their food stuff. This will
indirectly help the organisation to take the benefits of all the updated technologies.
Conclusion
From the above report it can be concluded that, industries that are actively engaged in
food zone are facing many challenges and one of the biggest challenges is to provide food
that is safe and best in quality. However in order to ensure same many steps are taken by the
government but still there are certain Ares in the sea food zone which need to be improve
more so that people do not face any problem because for the food they are eating and lead a
healthy life (Varzakas & Tzia, 2015).

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References
Lombardo, A., Boselli, C., Amatiste, S., Ninci, S., Frazzoli, C., Dragone, R., ... & Brajon, G.
(2017). From invention to innovation: risk analysis to integrate One Health
technology in the dairy farm. Frontiers in public health, 5.
Ryan, J. M. (2017). Guide to Food Safety and Quality During Transportation: Controls,
Standards and Practices. Academic Press.
Soares, N. F., Vicente, A. A., & Martins, C. M. (2015). Food safety in the seafood industry: a
practical guide for ISO 22000 and FSSC 22000 implementation. John Wiley & Sons.
Varzakas, T. (2015). 4 ISO 22000, HACCP, and Other Management Tools for
Implementation of Food Safety-Traceability Case Studies. Handbook of Food
Processing: Food Safety, Quality, and Manufacturing Processes, 35, 105.
Todorovic, G., & Kojic, V. (2017). IMPACT OF REALIZED IMS SYSTEM IN
PRODUCTION AND DISTRIBUTION OF WATER ON QUALITY OF
LIFE. International Journal for Quality Research, 11(1).
Psomas, E. L., & Kafetzopoulos, D. P. (2015). HACCP effectiveness between ISO 22000
certified and non-certified dairy companies. Food Control, 53, 134-139.
Varzakas, T., & Manolopoulou, E. (2017). Comparison of HACCP and ISO 22000 in the
Ready-to-Eat Fruit and Vegetable Industry in Conjunction with Application of Failure
Mode and Effect Analysis (FMEA) and Ishikawa Diagrams. In Minimally Processed
Refrigerated Fruits and Vegetables (pp. 685-721). Springer US.
Soares, N. F., Vicente, A. A., & Martins, C. M. (2015). Food safety in the seafood industry: a
practical guide for ISO 22000 and FSSC 22000 implementation. John Wiley & Sons.
Kendirli, H. C., & Ulusoy, G. (2014). Food Quality Certificates and Research on Effect of
Food Quality Certificates to Determinate Ignored Level of Buying Behavioral: A
Case Study in Hitit University Feas Business Department. Journal of Economic
Development, Environment and People, 3(4), 37-46.
Maheshwari, D., & Mehta, S. (2016). impact of iso on quality of product in industries.

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Armeanu, S. D., Vintila, G., & Gherghina, S. C. (2017). A Cross-Country Empirical Study
Towards the Impact of Following ISO Management System Standards on Euro-Area
Economic Confidence. Amfiteatru Economic, 19(44), 144.
Varzakas, T., & Tzia, C. (Eds.). (2015). Handbook of food processing: food safety, quality,
and manufacturing processes(Vol. 35). CRC Press.
Escanciano, C., & Santos-Vijande, M. L. (2014). Reasons and constraints to implementing an
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50-57.

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