Food reaches consumers via supply chains that may link many different types of organization and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health - and when this happens, the hazards to consumers can be serious and the cost to food chain suppliers considerable. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential.
ISO 22000 is therefore designed to allow all types of organization within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
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