ISO 22000 / HACCP - Food Safety Management System
This standard specifies the 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.
- An international certified food safety management system that help organisations to define what they must do to demonstrate its ability to control food safety hazards and ensure food is safe for consumption
- Is based on the Codex principles for food hygiene and this enables authorities to refer to ISO 22000 in national requirements and government inspections to ensure that all the criteria for food safety are met
- ISO 22000 incorporates HACCP principles and various preventive plans in ensuring food safety. One of the objectives of ISO 22000 is to give a practical approach in ensuring the reduction and elimination of food safety risks as a means to protect consumers.
- Certification under ISO 22000 will allow an organization to display the ability to manage food safety hazards to provide safe food that meets both the requirements and needs of the end user and of food safety regulatory bodies.
Benefits of ISO 22000:
- Staff capability and competency
- Risk management - covering from handling raw food materials to the point of consumption.
- Customer confidence - demonstrate an effective HACCP system based on local or international requirements.
- Legal compliance/requirements for food sectors
- Positive image of the company by its commitment to food safety