Food Safety Management System

ISO 22000 :2005was developed by ISO to deal with the food safety. With increasing demand for processed food and other food products, there is a need for an internationally recognised standard to ensure food safety. Food safety is directly linked to the food-borne hazards present in the food at the point of consumption. With the rise in supermarkets and hypermarkets, food chains can be lengthy. Hence, it is essential to implement adequate controls so that these hazards can be checked at any stage in the food chain.

ISO 22000 :2005international standard specifies the requirements that involve the following elements:
• Interactive communication
• System management
• Prerequisite programs
• HACCP principles

ISO 22000 :2005integrates the principles of the HACCP system. It requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Certification to ISO 22000 :2005will enable an organisation to demonstrate its ability to control food safety hazards to provide safe food that meet both the requirements of the customer and of the relevant food safety regulations.




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