What do you think are the benefits of ISO 22000?
Hi all,
Will be great to hear different views on the subject and from those who have implemented the ISO 22000 standard.
Discussion welcome.
Thanks in advance!
Richard
AuditComply
What do you think Richard?
Hi,
I feel ISO22000 has the basic elements to start with Food safety concepts and we can achieve and improve better with BRC or FSSC
Regards
Melvin
From our own experience, it's not enough. Customers today (more often than not) require, as a minimum, a GFSI recognized standard.
When we first looked into different standards 7 years ago, we started with ISO22000. However we felt it was better and more suited to have a standard with "exact" rules, so we changed to BRC.
As I understand it, ISO22000 and FSSC22000 are standards which gives you more freedom to make our own interpretations of the guidelines? Might not be this way but that's how I remember it :dunno:
ISO22000 might be an suitable standard to begin with, but it wasn't for us.
Guess it depends on what type of industry it is and how the quality department is built up.
As per above post and parallel(s) thread, it has been logically replaced by fssc22000.
Nonetheless i do believe there is still a usage where GFSI may not yet have been discovered.
A possibly more interesting FS question might hv been - What are the benefits of iso-haccp ? (If any)
In my experience BRC is better.(at the moment)
ISO22000 Currently it is not a recognized GFSI in all industries so has given our company (food packaging) additional supplier evaluation activities.
Many of our suppliers have ISO22000 but as it is not GFSI we have to get questionnaires or audits etc.See link below for the GFSI schemes. If our suppliers had BRC we would need to do less to evaluate them.
ISO has a few elements missing from the content of the BRC. Comparisons are on the weed if you search them. These omissions are more important to some industries than others.
http://www.mygfsi.co...programmes.html
http://www.22000-too...and-fssc-22000/
I have been told by an SQF auditor, an FDA auditor and by a General Mills quality manager (our customer at the time) that FSSC 22000 is the way to go and the trend is world wide. More freedom, international recognition, not a money grab, etc.
That's the we we intend to go.
Tamale
I have been told by an SQF auditor, an FDA auditor and by a General Mills quality manager (our customer at the time) that FSSC 22000 is the way to go and the trend is world wide. More freedom, international recognition, not a money grab, etc.
That's the we we intend to go.
Tamale
This is what our internal auditor also told us.
However, more freedom often means more responsibilities. To me that means more work/controlling. Controls to check that our controls are really the right controls to do. :blink:
I think that's why BRC is "easier" in a way. They state rules, you don't have to think of everything.
I never believe auditors unless they can validate their opinions.
ISO22000 has IMO an abominably presented version of HACCP.
For me, enough said.