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ISO FOOD SAFETY STANDARDS

ISO 22000:2005- Food safety management systems -- Requirements forany organization in the food chain (Kindly note this standard is adopted as a

Jamaican Standard)

ISO 22000:2005 specifies requirements for a food safety management system where anorganization in the food chain needs to demonstrate its ability to control food safety hazards inorder to ensure that food is safe at the time of human consumption.

It is applicable to all organizations, regardless of size, which are involved in any aspect of thefood chain and want to implement systems that consistently provide safe products. The meansof meeting any requirements of ISO 22000:2005 can be accomplished through the use ofinternal and/or external resources.

ISO/TS 22002-1:2009-Prerequisite programmes on food safety -- Part 1:Food manufacturing

ISO/TS 22002-1:2009 specifies requirements for establishing, implementing and maintainingprerequisite programmes (PRP) to assist in controlling food safety hazards.

ISO/TS 22002-1:2009 is applicable to all organizations, regardless of size or complexity, whichare involved in the manufacturing step of the food chain and wish to implement PRP in such away as to address the requirements specified in ISO 22000:2005, Clause 7.

ISO/TS 22002-1:2009 is neither designed nor intended for use in other parts of the food supplychain.

ISO/TS 22002-2:2013 -Prerequisite programmes on food safety -- Part 2:Catering

ISO/TS 22002-2:2013 specifies the requirements for the design, implementation, andmaintenance of prerequisite programmes (PRPs) to assist in controlling food safety hazards incatering.

ISO/TS 22002-2:2013 is applicable to all organizations which are involved in the processing,preparation, distribution, transport, and serving of food and meals and wish to implement PRPsin accordance with the requirements specified in ISO 22000:2005, 7.2.

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The scope of ISO/TS 22002-2:2013 includes catering, air catering, railway catering, banquets,among others, in central and satellite units, school and industry dining rooms, hospitals andhealthcare facilities, hotels, restaurants, coffee shops, food services, and food stores.

ISO /TS 22002-3:2011 -Prerequisite programmes on food safety -- Part 3:Farming

ISO/TS 22002-3:2011 specifies requirements and guidelines for the design, implementation,and documentation of prerequisite programmes (PRPs) that maintain a hygienic environmentand assist in controlling food safety hazards in the food chain.

ISO/TS 22002-3:2011 is applicable to all organizations (including individual farms or groups offarms), regardless of size or complexity, which are involved in farming steps of the food chainand wish to implement PRPs in accordance with ISO 22000:2005, 7.2.

ISO/TS 22002-4:2013 -Prerequisite programmes on food safety -- Part 4:Food packaging manufacturing

ISO/TS 22002-4:2013 specifies requirements for establishing, implementing and maintainingprerequisite programmes (PRPs) to assist in controlling food safety hazards in the manufactureof food packaging.

This Technical Specification is applicable to all organizations, regardless of size or complexitiesthat manufacture food packaging and/or intermediate products.

ISO 22004:2014 - Food safety management systems -- Guidance on theapplication of ISO 22000

ISO 22004:2014 does not create, alter or replace any of the requirements in ISO 22000 asindividual organizations are free to choose the necessary methods and approaches to fulfil therequirements of ISO 22000. The guidance provided by this ISO 22004:2014 are under nocircumstances, to be considered a requirement.

These standards are available for viewin g and f or purchase at the Technical I nf ormation Centre, BSJ.F or fu rth er inf ormation please contact:M rs. Pri scil la Cargil l 926-3140-5 – Ext 3201 E-mail: pcargill@bsj.org.jm M s Jennif er Beckles - Ext 3200 E-mai l : jbeckles@bsj.org.jm

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