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ISO 22000

ISO 22000:2005:

The ISO 22000 standard is a standard for food safety management systems where organizations in the food chain need to demonstrate their ability to control food safety-related hazards to ensure food safety. Provides basics and requirements. consumption. The requirements of ISO 22000 are aligned with those of other standards, such as the quality management system standard ISO 9001, and can be implemented in an integrated management system. Independent confirmation that a management system complies with the requirements of ISO 22000 can be obtained from an independent certification body. Organizations seeking verification of their food safety management systems can use this standard to certify and fulfill their contractual obligations.

Implementing a food safety management system includes:

Establishment of Food Safety Management System Policy. This policy must comply with legal and regulatory requirements as well as food safety requirements mutually agreed upon with consumers. Appointed Food Safety Team Leader. Establish internal communication for timely updates of information on product requirements, production conditions, human resource management, and external regulatory requirements. Implement and maintain procedures for potential emergencies and incident management that may affect food safety. Provision of related materials and personnel. Analysis of an organization's food safety management system to ensure its continued applicability, adequacy and effectiveness. Description of raw materials, substances, and materials incorporated into or in contact with the product to the extent necessary for hazard identification and evaluation. Identification and evaluation of all biological, chemical and physical hazards and associated control measures that occur by product/process type using a HACCP plan that includes the required programs. As required, review and improve the food safety management system.

Implementation and Certification Benefits

Build your reputation as a manufacturer of high-quality, safe food. Compliance with the principles of the HACCP Code. Implementation of modern approaches to food safety management. Recognized by all organizations involved in the global food supply chain. Systems and proactive approaches for identifying risks associated with food safety, control measure development and implementation. Promoting Investment Attractiveness. Developing a Sustainable Foundation for Business Decisions. Designing Conditions to Meet Mandatory Legal and Regulatory Requirements. Replace commonly accepted sampling of finished products with active, continuous control of the manufacturing process. Opportunities to develop effective food safety management systems based on existing hygiene and hygiene programs and production control plans. Very high compliance with ISO 9001: 2008 Quality Management System – a requirement to support the development of an integrated management system. Significant reduction in product processing verification costs. Closing the existing gap between HACCP management system requirements and ISO 9001: 2015 standard Quantitatively reduce staff operating errors by improving staff training levels. Reduce the cost of organizational management activities through organizational restructuring of product management and testing costs.