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  • Certification
  • ISO 22000 Food Safety Management

Improve food safety by reducing risks and following the Codex HACCP Principles. Use the ISO 22000 framework to keep food safe, from producer to consu...

Improve food safety by reducing risks and following the Codex HACCP Principles.

Use the ISO 22000 framework to keep food safe, from producer to consumer.

By helping you improve communications along your food supply chain, the ISO 22000 framework will help you deliver safe and healthy food to your customers. This globally recognized standard complies with the Codex HACCP Principles and has regulatory approval. Using its Food Safety Management System will help you ensure the food you supply is of a high standard and free from contamination.

 

Requirements for ISO 22000

ISO 22000 is a worldwide certificate standard that characterizes the necessities of sustenance well-being administration frameworks everywhere throughout the world. However, unlike other FSMS Certification programs ISO 22000 is much flexible that the organization identifies and implements the appropriate programs as there are no specific requirements for the prerequisite programs (PRPs). PRPs are generic controls implemented by organizations in the food industry to ensuring hygienic conditions in the processing environment.

The ISO 22000 standard contains the specific requirements to be addressed by the Food Safety Management System which includes:

  • Organizational objectives that are in paces with this policy
  • A management system that is designed to maintain and monitor process performance
  • An effective team within the organization which includes trained and qualified personnel for efficient operation of the system
  • Defining and interactive communication system that ensures effective communication at all levels of supply chain
  • Harmonization of existing voluntary and / or mandatory standards
  • Development of a structure following ISO 9001
  • Periodic review to evaluate the FSMS performance by all levels of management
  • Implementing effective PRPs and adherence to HACCP.
  • Establishing a corrective action system and control of nonconforming product.
  • Maintaining a documented procedure for handling withdrawal of product.
  • Establishing and maintaining and internal audit program.
  • Continually updating and improving the FSMS.

 

The objectives of the requirements listed above enables an organization to build and operate a food safety management system within a well-defined and clear framework that is flexible to your business needs and expectations.