International Organization for Standardization (ISO) worldwide by ensuring the supply of safe food organized and administered in conjunction with other management systems are standard. Due to be published in 2005 is referred to as ISO 22000:2005.
Ongoing food safety standards (BRC, IFS, SQF) mostly retailers of private label products to the suppliers mainly prerequisite to stipulate Despite the large food manufacturers ISO 22000 process approach to base due mostly have preferred.
ISO 22000’n cover the need for the Food and Beverage Industry Association of the CIAA (The Confederation of Food and Drink Industries) sponsored G4 known as Danone, Kraft, Unilever and Nestle industry giants in prerequisite programs detailing and every kind of companies applied to the PAS 220 (Publicly Available Specification) has issued a public standard specifications.
ISO 22000:2005 Food Safety Management System Standard Series
ISO 22000 Food Safety Management Systems – Requirements for organizations in the food chain
ISO 22000 Food Safety Management System – Food safety management systems for organizations engaged in the detection and documentation of requirements (first quarter 2006)
ISO 22000, feed and food chain traceability-system design and general principles and guidelines for the preparation of the
WHY IS ISO 22000 CERTIFICATE IS IMPORTANT?
Consumers and buyers of companies, countries secure food demand is increasing day by day. With this, many food has led to the development of safety standards. Food safety management for the growing number of national standards has caused confusion. Consequently there is a need and an international accordance aims to meet this need with ISO 22000.
ISO 22000, legal requirements, manufacturer and distributor responsibilities and responses to emergency situations that may arise in the meantime, consumer protection, traceability containing the whole exercise is an essential practice standards. ‘Preventive approach’ has been developed according to the principle. A food product for the different production / processing stages that could determine the risks to, analyzing, this hazard prevention activities necessary for the determination of those activities and effectively implemented to be used to monitor is an approach. The goal is to ensure food safety. Unlike traditional approaches based on the end product is control.
In general terms, the need for agricultural and food manufacturers, wholesalers and retailers of the manufacturer, a manufacturer of packaging and production materials, transportation and cleaning service until all operators involved in the food supply chain can be applied to.
The organization meets the requirements of this standard may receive the ISO 22000 certification. Certification, about the organization’s products or services internationally recognized management system in accordance with the management and administration of the management approach as a result of demonstrated and therefore the organization’s product and service quality, ensuring continuity could be assurance determines.
