TS EN ISO 22000
Food safety management systems - Requirements for any organization in the food chain
This Standard specifies requirements for a food safety management system in the food chain where an organization needs to demonstrate its ability to control food safety hazards in order to consistently provide safe end products that both meet agreed customer and applicable regulatory food safety requirements. The Standard describes requirements to enable an organization to plan, design, implement, operate, maintain and update a food safety management system aimed at providing end products that according to its intended use will ensure that the food, when eaten, are safe for the consumer
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About This Item
TS EN ISO 22000 defines the requirements for a food safety management system for organizations in the food chain. It provides a framework for demonstrating an organization’s ability to control food safety hazards and support the delivery of end products that are safe for consumers when used as intended.
What a food safety management system addresses
A food safety management system is broader than product inspection alone. It combines management responsibility, communication, risk-based planning, process control, and continual improvement. Because the food chain can extend from primary production through processing, storage, transport, and distribution, maintaining safety depends not only on operations inside the plant but also on coordination across suppliers and related activities.
Why the food chain context matters
In general technical terms, food safety hazards may be biological, chemical, or physical. A management system of this kind is used to help preserve acceptable product conditions, monitor control measures, address nonconformities, and adapt to changing legal or customer expectations. The ISO 22000 family is widely understood as a common management-system language for food-sector organizations of different sizes and roles.
This TSE edition is published based on EN ISO 22000 and provides the standard text for organizations operating in the food chain. It is a technical reference covering the requirements for planning, designing, implementing, operating, maintaining, and updating a system aimed at safe end products.
- Publication Date: 24.04.2006
- Standard Status: H (İptal Edilmiş Standard/Withdrawn standard)
- Publisher: TSE
- Document Language: tr, en, fr, de
- ICS Classification: 03.120.10 Kalite Yönetimi ve Kalite Güvencesi; 67.020 Gıda Sanayi Prosesleri
- Pages: 35
- Source Standard: EN ISO 22000:2005
- International Equivalents: EN ISO 22000-EQV; DIN EN ISO 22000 -EQV; BS EN ISO 22000-EQV; NF V01-010, NF EN ISO 22000 -EQV; ISO 22000-EQV
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