ISO 22000: 2005 and ISO 9001: 2015


ISO 22000: 2005 and ISO 9001: 2015. Risk analysis and management, communication. Reflections of strategy

Globalization, ssupply  outsourcing of entire processes expose organizations to the challenge of a upgrade dynamic concept of food safety.

The efficient evolution from a basic level of compliance  to the distinctiveness organization involves first of all a careful choice of the standard to refer to in order to inspire its management system.

ISO 22000: 2005Food Safety Management System (FSMS) harmonises the various private certification schemes on food safety in a single international standard, which can be applied in all sectors and sectors of the food chain. 

the standard integrates the HACCP principles established in the Codex Alimentarius with the concepts of Prerequisites Programs (PRSs, which tend to coincide with the applicable GHP or GMP) e Operational PRPs (activities that prove essential following the hazard analysis). In the context of a documented quality management system, according to ISO 9001 logic.

The comunication interactive is another essential requirement of ISO 22000, in order to respond promptly to the requests of commercial interlocutors, institutions, consumers. The Food Safety Management System (FSMS), from this point of view, therefore also represents the matrix on which to base the procedures of crisis management.

ISO 9001: 2015Quality Management System, the standard at the basis of each quality system, in turn stands out - in its latest version, compared to the previous ones, for the attention dedicated to the management of risks in critical situations and to relations with stakeholder

The approach of voluntary norms is systematic as always, for processes, even when dealing with commercial relations and communication. And yet the suggestion is clear - addressed to the different levels of management - to also reflect on these aspects in terms of strategy. That is to say, they appropriately consider the opportunities associated with proper risk analysis and management.

With this in mind, DO offers organizations strategic advice and operational support. Audit with critical review of self-control plans and related processes, contribution to the activation of improvement cycles (PDCA), training and awareness at all levels of the organization, management and communication manuals on food safety.

The coherence between the company's own procedures, products and organizational flows is the basis. The certification program is a path that can accompany you, with the contribution of the FARE team.

To learn more about the topics mentioned above, see the free eBook by Avv. Dario Dongo 'Food safety. Mandatory rules and voluntary norms'.

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