The DSTU ISO 22000: 2007 standard
The DSTU ISO 22000: 2007 standard specifies the requirements for a food safety management system. Food safety is associated with the control of hazards in food. Because food hazards can appear on any part of the food chain, it is therefore necessary to manage these factors at each stage. The food product can be secured only by the joint efforts of all parties involved in the food chain.
The food chain encompasses a variety of organizations, from feed and primary producers to food producers, transport and storage operators and subcontractors, and further to retailers and caterers (along with related organizations such as equipment manufacturers, packaging materials, detergents, additives and ingredients). Such a chain also includes organizations providing services for washing and disinfection.
The standard establishes requirements for a food safety management system that guarantees total food safety and combines key elements:
– Interactive informing;
– System management;
– Prerequisite programs;
– Principles of HACCP.
For the analysis of hazards, the organization determines the strategy that will be applied to ensure the management of hazards through a combination of program prerequisites and the HACCP Plan.
The standard is intended to harmonize, at a global level, the requirements for a food safety management system for food chain enterprises. It requires organizations to comply with any legislative and regulatory requirements applicable to food safety within their food safety management system.