ISO 22000:2018

FOOD SAFETY MANAGEMENT SYSTEM

ISO 22000:2018 is an international standard for Food Safety Management System. This helps in controlling hazards related to food. The Standard helps in control of overall food safety – from farm to fork. ISO 22000 Certification focuses on the risks associated with food safety. HACCP and Deming cycle are an integral part of this certification. The standard also uses Quality Management System approach to ensure safe food products and uses controlled food chain practices.

benefits OF iso 22000 CERTIFICATION to your organization

Better Management of Risks – Reduced incidents and complication
Resource Optimization – Internally and along the food chain
Facilitated Market Growth – Increased reach in terms of customers
Controlled Supplier or Vendor Management – Boost confidence of suppliers
Continued Improvement – Enhanced system due to internal audits and better control of hazards
Hazard Management – Identification, control measures, and reduced risks and impacts
Covers other Management Systems – FSSC 22000, BRC requirements are achievable
Equipped for regulatory changes – Basic compliance for various standards are achieved
Promote international trade – Enhanced reach and recognition in the international market
Competitive advantage in the market place with this certification.

benefits OF iso 22000 CERTIFICATION to your customers

Trusted supplier – The supplier is stable and the supply chain is constant
Regulatory Requirements – To ensure all regulatory requirements are met by the supplier
Traceability – Ensures the supplier has good Supply Chain Management
Safety – Safe and clean food. Any customer is assured of a safe and clean product
Risk management – The risks related to food are managed appropriately by the supplier

What are the requirements of ISO 22000 certification?

Understanding of Legal And Regulatory Requirements

Organizations in most countries need to achieve the legal and regulatory requirements of that particular country and also need to achieve international standards. Recognizing the requirements and achieving them is a critical aspect.

Leadership

The standard demands different approach towards leadership than the rest of the standards as recognition of HACCP team and its members and defining their roles and responsibilities is crucial.

Risk Management

Risk analysis is based on HACCP studies conducted for the system. Hazard analysis is a critical part of the process. The conduction, responsibility, and improvement is a part of risk analysis.

Hazard Analysis

The 7 principles of Hazard Analysis and Critical Control Points would be covered. HACCP case studies is very important to be performed. We would equip the organization by training employees who would contribute to standard implementation.

PRP – Pre-Requistie Programs

PRPs are steps or programs designed for control of hazards. The identification and monitoring of implementing PRPs is very critical and we would deliver the same through trainings and verify its implementation in our HACCP trainings.

OPRP – Operational Pre-Requistie Programs

The steps taken to control specific hazards are classified as OPRPs. It is esstinal for an organization to understand the type of control required and implement said control. The controls are based on risk calculation and hence we require to understand the risk calculation of hazards. HACCP training would include the identification and risk calculation required as a part of this.

Critical Control Points

Critical Control Points are used to eliminate risks that are present in the food preparation cycle and the control points are decided upon the risk evaluation performed during HACCP evaluation.

Traceability

Traceability is an important requirement of this certification. Product recall has to be performed by an organization and mock product recall has to be documented.

Monitoring and Measuring

As the standard emphazises on process approach, each process would contain meaurable parameters that have to be considered. Regular updation of the system and documents is also a critical part of the standard.