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ISO 22000 certification

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ISO 22000 certification

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  1. ISO 22000 certification

  2. What is ISO 22000 certification • ISO 22000 certification is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 certification allows a company to show their customers that they have a food safety management system in place. • The standard has requirements for Food Safety Management Systems processes and procedures, and requires that the organization implement prerequisite programs and HACCP.

  3. ISO 22000 certification clauses Below are mentioned auditable clauses of ISO 22000 certification: • Food safety management systems • Management responsibility • Resource management • Planning and realization of safe products • Validation, verification, and improvement of the food safety management system

  4. ISO 22000 certification requirements: Generally the ISO 22000 certification requirements are: • Having an overall Food Safety Policy for your organization, developed by top management. • Setting objectives that will drive your companies efforts to comply with this policy. • Planning and designing a management system and documenting the system. • Maintaining records of the performance of the system. • Establishing a group of qualified individuals to make up a Food Safety Team. • Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication. • Having an emergency plan

  5. ISO 22000 certification requirements: • Holding management review meetings to evaluate the performance of the ISO 22000 certification. • Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety • Following HACCP principles • Establishing a traceability system for identification of product • Establishing a corrective action system and control of nonconforming product • Maintaining a documented procedure for handling withdrawal of product • Controlling monitoring and measuring devices • Establishing and maintaining and internal audit program • Continually updating and improving the FSMS

  6. What is HACCP? • Hazard Analysis and Critical Control Point (HACCP) is an internationally recognized system for reducing the risk of safety hazards in food. • A HACCP System requires that potential hazards are identified and controlled at specific points in the process. This includes biological, chemical or physical hazards.Any company involved in the manufacturing, processing or handling of food products can use HACCP to minimize or eliminate food safety hazards in their product.

  7. Principles of HACCP : • Conduct a Hazard Analysis • Identify the Critical Control Points • Establish a maximum or minimum limit • Establish Critical Limits  • Establish Monitoring Procedures  • Establish Corrective Actions • Establish Record Keeping Procedures 

  8. Benefits of ISO 22000 certification • Some of the benefits of ISO 22000 certification are as follows: • More efficient and dynamic food safety hazard control; • Systematic management of prerequisite programmes; • Valid basis for taking decisions; • Increased due diligence; • Control focused on what is necessary;

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