ISO 22000 Food Safety Management System standard
The ISO 22000 Food Safety Management System standard, developed by the International Organization for Standardization (ISO), describes the specific standards and basic requirements for a food safety management system for all companies in the food chain. This standard defines food companies’ obligation to control food safety risks and the work they need to do to ensure the reliability of food for consumption.
What is ISO 22000 related to HACCP certification? What are the requirements of this standard? And what do you cover?
– To request qualification services for ISO 9001 comprehensive quality certification – suitable for all types of institutions and companies
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ISO22000 Food Safety – Food factories, restaurants and catering companies
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ISO27001 & ISO20000 Information Technology Security
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– ISO 22000 describes the requirements of food safety processes and procedures and requires companies to implement basic requirements programs and HACCP standard. Unlike the FSSC 22000 and SQF reliable food quality certification programs in force in the field of food safety, ISO 22000 does not contain specific requirements for mandatory programs. The organization is only expected to identify and implement appropriate programs. In this way, ISO 22000 has become more flexible and can be applied and approved by any food company.
– ISO 22000 food safety management system standard covers all special requirements in this area. For example,
1. A food safety policy developed by the institution’s senior management.
2. Set project objectives to achieve this policy.
3. Plan, design, implement and document the management system.
4. Keep system performance records.
5. Establish a food safety team of qualified staff within the organization.
6. Establish effective communication with outside customers, suppliers, individuals and institutions, as well as develop effective internal communication procedures.
7. Preparation of emergency plans.
8. To conduct management review meetings in order to evaluate the performance of the food safety management system.
9. To provide all the resources necessary for the effective operation of the system, including trained and qualified staff, adequate infrastructure and a suitable work environment to ensure food safety.
10. Compliance with the Principles of Risk Analysis and Critical Control Points (HACCP).
11. Establish an effective traceability system for nutrient identification.
12. Establish a system of corrective and preventive actions and ensure control of inappropriate product.
13. Establish procedures for the withdrawal of foodstuffs provided to consumers when necessary.
14. Periodic controls of devices used for monitoring and measurement.
15. Develop and implement the internal audit program in business growth.
16. To continuously improve and update the food safety management system.
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