ISO22000, a safe management system for food, joins two important management standards: ISO9000, quality management, and ISO14000, environmental management, because food safety issues are now being accorded the highest priority.  ISO22000 includes enforcement of management and inspection in order to help Prerequisite Programs (PP) and Hazard Analysis and Critical Control Point (HACCP).  The management and the inspection contribute to improve the situation by reducing errors and solving problems.

It is ISO22000 that maintains safety and good quality in manufacturing location and enforces standards management and inspection.

ISO9000 and ISO14000 aim for zero-error management.  Informing, making contact, and discussing are significant in avoiding errors.

What is management?

What is inspection?

Items for inspection

The manager has to check whether:

the manufacturing procedure keeps the following order: contamination → pre-cleanliness →  cleanliness → pre-cleanliness → contamination

　

the equipment and the method of manufacture take into account that food materials and manufactured goods are not on the floor

the environment is ready for cleaning

the materials are appropriate for cleaning and washing

adequate attention is given to washing the surface that touches food

there is no violation of the general food safety.