Abstract

In the 2000s, an international initiative to harmonize various national food safety standards led to the publication of ISO 22000:2005, "Food safety management systems—Requirements for any organization in the food chain." The scope of ISO 22000 is deliberately limited to food safety. This sets it apart from ISO 9001, which covers quality management system requirements. As a result of this approach, ISO 22000 was developed to be compatible with ISO 9001. The standard writers never intended for ISO 22000 to replace ISO 9001. Thus, if a food organization wants to develop a management system that covers both food safety and quality, the organization should develop a management system that integrates both standards. One major difference between the two standards is that ISO 22000 is a risk mitigation standard. It uses a hazard analysis and critical control points (HACCP) as its risk management approach, and as a preventive approach to food safety, Thus, ISO 22000 does not have a specific preventive action clause. The article includes a table with detailed comparison of the two standards.