ISO 22000 : 2005 stands for food safety management system. It is a prevention-based food safety system that identifies and prevents microbial, chemical and other hazards in the food based industry. The services offered under this category include:
ISO 22000 : 2005 (HACCP) Certification
Our ISO 22000 : 2005 (HACCP) Certification services provides clients a systematic method for analyzing food processes, determining the possible hazards, and designating the critical control points. These steps are necessary to prevent unsafe food from reaching the consumer.
Why ISO 22000 : 2005 (HACCP) Certification?
Prevent problems like presence of microbes, toxins, adulterants, etc. before they occur and to correct them as soon as they are detected
Is recognized and respected by the scientific community as well as international food quality organizations as the most effective approach to the manufacture of safe food.
ISO 22000 : 2005 (HACCP) Certification is built around seven principles:
Analysis of food hazards: Biological, chemical or physical .
Identification of critical control points: Raw materials, storage, processing, distribution and consumption.
Establishment of critical control limits and preventive measures: For example, minimum cooking temperature and time.
Monitoring of these critical control points.
Establishment of corrective actions.
Keeping records.
Systematic and regular auditing of the system in place by independent third party certification bodies
Advantages:
Identifies and prevents hazards from contaminating food
Based on sound science
Places responsibility for ensuring food safety on the food manufacturer or distributor
Helps food companies compete more effectively in the world market thereby reducing barriers to international trade
