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ISO 22000 sets out the requirements for food safety management system and offers certification to that effect. It maps out what a corporation must do to demonstrate its ability to regulate food safety hazards so as to make sure that food is safe. It is often undertaken by any organization irrespective of its size or position.

ISO 22000:2005 Definition

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. ISO 22000:2005 is a company level certification whose guidelines are published by the International Standards Standardization (ISO) titled “Food Safety Management Systems – Requirements for Any Organization Within the Food Chain”. The quality is in situ to assist organizations in their efforts to regulate food safety hazards to make sure that food is safe at the time of human consumption. The quality guidelines state that a corporation should consider the development and layout of facilities, waste disposal, storage and transport, pest control, sanitation and personnel hygiene when establishing a prerequisite program. The quality guidelines also list requirements for a corporation to spot hazards and determine their acceptable levels and the way to mix a hazardous analysis and critical control point (HACCP) plan into operational prerequisite programs to realize one food safety management program.

This certification is meant for organizations that are involved in any aspect of the organic phenomenon including farms, dairies, food processors, food manufacturers (manufacturers of soup, bread, cereal, etc.), food service providers (restaurants, grocery stores, etc.), service providers (storage services, logistics services, cleaning services, etc.), and providers of products utilized in the organic phenomenon (tools, utensils, additives, packaging, etc.). Organizations can either make a self-assessment or self-declaration of conformity to ISO 22000:2005 or gain certification through a third party certifying body. It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

Benefits of ISO 22000

The benefits of implementing ISO 22000 are as follows:

  • Higher quality jobs within the food industry
  • Improved utilization of resources worldwide
  • Increased company profits
  • Potential increased economic process
  • Insurance of safer food
  • Reduction in rates of foodborne disease
  • More efficient documentation of techniques, methods and procedures

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