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Home  > ISO Certification & Standards > iso22000
   The need of ISO 22000

Denmark Standard Association submits proposal of Food Safety Management System(ISO 220000) to ISO / Technology committee of Food and organizes a working group(WG8) in 2001.
ISO 22000 applies HACCP principle to prevent harm and hazard of food, is development to the international standard of food for secure safety of food for all cycle of the food supply chain.

ISO 22000 regulates requirements for Food Safety Management System required to prove the ability managing hazard for food safety to secure its safety at the consuming time by one organization.

It is related to all fields of the food supply chain without organization’s size, can apply to all organization which want to conducts the system supplying safe food continuously

After holding the first meeting on November 01, 2011, complete to open ISO 22000 standard through 9 meetings to April 2005, and announce it on September 01, 2005
   Structure of Food Safety Management System
   Overview of ISO 22000(FSMS)
Foods are the essential factor for humans, consumers make a pressing demand safety of foods no longer interest for hazard of foods.
Diseases related to foods have occurred continuously in the trend of changing the producing & distributing system of food and life style, mess production, mess sale, and using processed foods, and increasing the dining out & mess feeding, it exceeds enormous economical losses and social expenses.
It is difficult to prevent food incidents and to secure safety of foods which become larger and larger with existing facilities, equipment-centered monitoring methods, and empirical cleaning methods, HACCP guideline is established that focuses to preventive action from CAC (Codex Alimentarius commission) internationally, then HACCP and ISO 22000 based on ISO 9001 in international standards is established and is announced to targets of organizations which are all stages of the food supplying chain from ISO/TC 34(Technology commission)