ISO 22000 (FSMS)

ISO 22000 (FSMS)

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

  • Enables organizations to demonstrate a commitment to food safety
  • To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer
  • To demonstrate compliance with applicable statutory and regulatory food safety requirements
  • To ensure that the organization conforms to its stated food safety policy
  • Increase customer satisfaction through delivery of products that consistently meet customer requirements including quality, safety and legality
  • Improved customer confidence leads to increased market share
  • All control measures are subjected to hazard analysis

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