ISO 22000: 2005 Food Safety Management Systems-Requirements for All Establishments in the Food Chain, issued by TC 34, one of the working groups within the International Organization for Standardization (ISO), was published as an international standard on 1 September 2005.
ISO 22000 is a food safety standard that fully complements the Hazard Analysis and Critical Control Points (HACCP) system, in line with ISO 9001 and ISO 14001 Standards.
ISO22000 has been developed to ensure that consumers are not exposed to food borne illnesses. It keeps all processes in the food chain; Infrastructure, personnel and equipment under control. It covers all issues in the process which are production control, product control, equipment control; maintenance and general hygiene practices; staff and visitor hygiene; transportation, storage, product information; training, supplier selection and evaluation; communication and so forth.
ISO 22000 demonstrates that organizations provide the safety and security of the food chain.