ISO 22000- Food Safety Management System (FSMS)
ISO 22000 specifies 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.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000 can be accomplished through the use of internal and/or external resources.
Hazard Analysis and Critical Control Points (HACCP)
Hazard Analysis and Critical Control Points (HACCP) is a prevention-based food safety system. It provides a systematic method for analyzing food processes, determining the possible hazards and designating the critical control points necessary to prevent unsafe food from reaching the consumer.
Benefits of ISO 22000 & HACCP Certification