High quality requirements

ISO 22000:2005 specifies requirements for a food safety management system that links the following generally accepted key elements to ensure food safety along the food chain up to the final consumption:

1. ) mutual communication;
2. ) system management;
3. ) pre-requisite programmes (PRPs);
4. ) HACCP

Continuous communication along the food chain is essential to ensure that

• all food safety hazards are identified and
• appropriate controls are applied at each stage of the food chain.

This includes liaising of the organisation with the organisations upstream and downstream in the food chain.

A description of the hazards identified and the regulatory measures to be taken is given to the

• customers and the
• suppliers

and it will help to clarify the requirements of customers and suppliers (e.g. the feasibility and necessity of these requirements and their impact on the final product).

The most effective food safety systems

• are established,
• operated and
• updated and improved

within the organisation's management system, and

• incorporated into the overall management activities of the organisation.

This provides maximum benefit for both the organisation and its stakeholders.