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Food Safety Management System
 

Since ISO 22000 is a generic food safety management standard, it can be used by any organization directly or indirectly involved in the food chain. It applies to all organizations in the food chain. It doesn’t matter how complex the organization is or what size it is, ISO 22000 can help ensure the safety of its food products. ISO 22000 is also for companies seeking to integrate their quality, for example ISO 9001, and their food safety management systems.

Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
HACCP stands for Hazard Analysis and Critical Control Point, and it is another methodology and a management system for Food & Safety and its requirements and benefits are similar to those of ISO 22000.

 

Benefits

 

Since ISO 22000 food safety management standard, can be used by any organization directly or indirectly involved in the food chain. ISO 22000 can be used by:

 
  • Primary producers - Farms, Ranches, Fisheries, & Dairies
  • Processors - Fish processors, Meat processors, Poultry processors, & Feed processors
  • Manufacturers - Soup manufacturers, Snack manufacturers, Bread manufacturers, Cereal manufacturers, Dressing manufacturers, Beverage manufacturers, Seasoning manufacturers, Packaging manufacturers - Frozen food manufacturers, Canned food manufacturers, Confectionery manufacturers, & Dietary supplement manufacturers
  • Food service providers - Grocery stores, Restaurants, Cafeterias, Hospitals, Hotels, Resorts, Airlines, Cruise ships, Nursing homes etc.
   

Role of Consultants

 

Amongst others, our consultants will assist in the preparation of detailed systems and procedures and documenting them in addition to the Food Safety Manual. These include the following:

   
 
  • Assist the Top Management Representatives to define Food and Safety Policy
  • Conduct a food safety hazard analysis
  • Identify your critical control points (CCPs)
  • Establish critical limits for each critical control point
  • Develop procedures to monitor critical control points
  • Design corrective actions to handle critical limit violations
  • Create a food safety record keeping system
  • Validate and verify your system
   
   
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