In developing the ISO 22000 food safety management system standard each step of the pecking order from primary production through to last consumption was considered. The standard emphasizes the necessity to have basic food safety controls at every stage throughout the pecking order. The standard recommends a HACCP approach if feasible to enhance food safety as shown in jeopardy analysis and Critical Control Point ( HACCP ) System and Guidelines for its Application by CODEX.

The elements contained within the standard are internationally recognized as essential parts of a food safety management system to guarantee the safety and suitability of food for consumption. ISO 22000 is designed to be applicable to primary producers, manufacturers, processors, food service operators, shops and other applicable organisations in the food industry such as chemical, service and packaging suppliers.

Clause 7.2.3 of the ISO 22000 standard demands that purchaser, regulatory and official requirements, Codex Alimentarius Commission ( Codex ) elements and codes of practices, countrywide and international standards are considered when picking requirement programs. An organization should think about and use suitable information to spot the essential elements of food hygiene applicable throughout the pecking order. This implies the standard suggests a HACCP-based approach as a means to enhance food safety and provides steering for specific codes which may be needed for sectors of the pecking order.

A compliant food safety management system should include the mandatory cleanliness conditions for producing food which is safe and acceptable for consumption. Application of food safety systems encourages the realization of hygienic principles to guard clients adequately from illness or injury caused by food. Food Safety policies should think about the vulnerability of the focused patron and communicate efficiently the foundations of food safety to industry and consumers by make sure that buyers have clear and easily-understood information, by way of labelling and other acceptable means, to aid them to protect their food from contamination and
Expansion / survival of food bourne pathogens. Such information should include handling, preparation and storage instructions as well as clear use by date coding for perishable products and clear ingredient lists including any allergens. The instructions should make it clear to customers or users the signification following relevant instructions and applying the appropriate food cleanliness measures.

Food safety management systems will alter significantly throughout the pecking order taking under consideration the chance class of the food and its intended use. Specific recognized codes of practice should be taken into account as well as general hygiene principles applicable to controlling
The relevant food safety hazards.

The food safety management system should include the measures mandatory and acceptable to ensure food safety and suitability of food for consumption. For all organisations an appraisal of the risk should be made, preferably within the framework of the HACCP approach. This approach permits the systems to be realistically applied with a correct regard for the final objectives of making food which is safe and acceptable for consumption. This approach should take under consideration the nature and size of the operation, including the resources needed, infrastructure, processes and work environment.