The ISO 22000 HACCP based food safety standard was released on 1 September 2005 by Internaltional Organization for Standardization(ISO). The ISO 22000 and HACCP Standards guide to implements food safety management system, which includes hazard analysis and HACCP plan. This standard applies to all links in the food chain, from foodstuff producers to chains of stores that sell food products to consumers. It also cover the certification for food storage companies as well as packaging industry based on ISO 22000 food safety management system. There will also be focus on other interested parties, Including public authorities and both customers and suppliers of the food Industry. The HACCP, Hazard Analysis Critical Control Point, is not a zero risk system and it is designed to minimize the risk of food safety hazards. The HACCP management tool is used to protect the food supply chain and production process against microbiological, chemical and other physical hazards contamination Traditional techniques for food safety cannot meet the growing demand for food, which is convenient, less processed, contains fewer preservatives and is perceived as fresh. The scientific approach needs to be adopted by food companies and regulatory authorities to establish the scientific food safety control based system of new processes, which deliver safe, fresher, more convenient foods for consumers. The highly experienced HACCP and ISO 22000 food safety consultant helps the food companies in making very good food safety control based system covering all prevention of food safety hazards.
ISO 22000 is HACCP based preventive food safety management system. The ISO 22000:2005 standard is generic, i.e. applicable to both food manufacturing as well as food related industry like packaging, storage and distribution channel in public and private sectors. They say what should be done by an organisation to manage the food safety hazards of its activities, but do not dictate how to do it.
The HACCP is an acronym for: HAZARD Analysis Critical Control Point. The HACCP system is made based on identifying food safety hazards related to chemical, physical and biological and minimize risk related to food safety by implementing control based scientific approach. It suggests establishing controls and taking preventive steps to such hazards and condition of food having the potential to cause an adverse health effect.
The ISO 22000 HACCP system offers a number of advantages over the basic system like ISO 9001:
The ISO 22000 food safety system total documentation package includes all editable documents in word and quick download from our web site as listed below and it is prepared by our highly experienced food safety ISO 22000 haccp consultant. Our demo gives list of all the documents required for ISO 22000 food safety system and it is good guide for implementation of ISO 22000 food safety system
The BRC food safety total documentation package includes all editable documents in word and quick download from our web site as listed below. Our demo gives list of all the documents required for latest BRC food safety global standard and it is good guide for implementation of BRC food safety system for food companies
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