ISO 22000 : 2005

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About ISO 22000 : 2005 Food Safety Certification

ISO 22000 Standard is a Food safety management system specifies the requirements for an organization in food chain to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. The ISO 22000 standard that combines the key elements - interactive communication, system management and HACCP principles to ensure food safety within the food chain, up to the point of final consumption. The FSMS standard integrates the requirements of HACCP (Hazard Analysis and Critical Control Point) principals and applicable step of the HACCP principal. Key focus of this is standard to ensure that food is safe at the time of consumption. The organization shall achieve through effective food safety hazard analysis, implementation of PRP’s, HACCP plan, CCP and establishing effective control measure. This FSMS Standard is generic and applicable to all organizations in the food chain regardless of size and complexity.

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The summarized requirement details of ISO 22000 are given below :

General Requirements of Food Safety Management System (FSMS)

Which include the requirement of – development, documentation, implementation of Food Safety Management System (FSMS) as per ISO 22000 standard requirement, define the scope of food safety management system and specify the Products or product categories, processes and production sites which is covered under food safety management system.

Benefits OFOHSAS 18001 Certification

  • Minimize the Food safety Hazards contamination in food.
  • Improve Compliance level with applicable statutory and regulatory food safety requirements.
  • Effective communication on food safety issues to their suppliers, customers and relevant interested parties in the food chain.
  • Improve the business potential among the competitor.
  • Improve the confidence of customer and interested party.
  • Reduce wastage of raw materials & time.
  • Improved Operation control towards employee health and safety.
  • Improve the food safety during emergency situation.
  • Improve the identification, traceability and product recall system.
  • Improve the credibility of product among the customer.
  • Overall Improvement of organization reputation in the market.
  • Business opportunity improved.