Abstract
The article introduces International Organization for Standardization (ISO), the world’s largest developer and publisher of International Standards and describes its main characteristics, and how ISO standards are developed. The author writes about ISO activity in the food sector and explains why ISO started to deal with food safety and developed the ISO 22000 standard family (ISO 22000:2005; ISO/Technical Specification (TS) 22004:2005; ISO/TS 22003:2007; ISO 22005:2007; and ISO/TS 22002-1:2009). The article also outlines how ISO 22000 integrates the management system elements of ISO 9001 with the prerequisite programs and the hazard analysis and critical control points (HACCP) system, to make it possible to build up an effective and auditable food safety management system. ISO 22003 specifies requirements for bodies providing audit and certification, whereas ISO 22005 deals with traceability system design and implementation.
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