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The international standard ISO 22000 specifies requirements for a management system of food safety (SMSA) where an organization needs to demonstrate its ability to control hazards associated with food safety in order to guarantee the provision of safe products that meet the requirements agreed with the customers and those regulations apply.
ISO 22000 recognizes that food safety can be ensured only through the combined efforts of all actors in the food chain:

Brief presentation of the requirements of ISO 22000:2005

The requirements of ISO 22000 are grouped in five chapters bearing the same number and sometimes the same as that of ISO 9001: 2000, but with content that differs greatly and is adapted to the special management that is of food safety and the basic principles of this standard.
Chapter 4 of ISO 22000 addresses the general requirements including the management of the SMSA, communication and control of documents and records.
Chapter 5 of the standard deals with the responsibility of management. The commitment of management should not be limited to a single written or oral but result in a strong and concrete on the ground. The management commitment and involvement is an important criterion for improving business performance. This chapter presents the requirements for management based on a dynamic cycle from policy to food safety communication and response to contingencies in emergency situations.
Chapter 6 of ISO 22000 deals with the management of resources. He made the point about the need to provide adequate resources, human and material resources for implementation, maintenance and update of the management system of food safety.
Chapter 7 concerns about him on the planning and realization of safe products. This chapter is the major difference between ISO 22000: 2005 and ISO 9001: 2000. Emphasis is placed on the need to plan and develop the processes necessary to achieve safe.
This chapter combines a dynamic prerequisite programs (PRP = Prerequisite Program) with the phases of implementing a HACCP as outlined by Codex Alimentarius. Control measures are essential classified PRP and operational measures to PCB. Those deemed non-essential are not so far apart but retain their status as "simple" PRP. This classification allows to concentrate the available resources on the really important points to ensure the safety of food products.
To fulfill certain requirements, including the European Regulation 178/2002 laying down the procedures for food safety and be consistent with existing SMSA, this chapter also requires that the company establish a traceability system.
Chapter 8 of the standard deals with the validation, verification and improvement of the management system of food safety. It is at this stage of the planning and implementation of processes necessary for validation, verification and improvement of SMSA to ensure that the results are consistent with the goals of food security. Emphasis is placed on the validation of control measures, the choice of methods for monitoring and calibration of measuring equipment to ensure reliability of results.
This chapter is also interested in verifying the SMSA through evaluation and analysis of audit results and conduct internal audits to ensure that the system remains relevant and also to update and improve .
The ISO 22000:2005 standard is the first of a family that includes the following documents:

BRC, IFS and ISO 22000: What is the difference?

Mass distribution, since the end of 90 years, sought to impose its own standards. Among these, the BRC and IFS repositories intended for now to suppliers of private label, are designed to the specifications with respectively 222 and 336 criteria. They resemble each other and put forward the requirements of methods and results.
The ISO 22000, the specific international standard in food safety concerns about it all the links in the food chain. It adapts to each company as an obligation of result and not the means. Indeed, it promotes an approach to management system based on compliance with regulations and client requirements. Moreover, it recognizes the use of guides to good practices developed by companies or unions.
Despite this inconsistency, the objective of these standards remains the same: Food safety rebates to consumers.
In addition, the commonalities between these three major repositories comply with the principles enunciated by the European food law:

Since its publication in September 2005, several agro-industrial companies are certified ISO 22000. But the success of this new standard, despite the advantages it offers, depends on the persistence or otherwise of private standards and the interest will be assigned by the supermarkets.