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ISO 22000 Food Safety System (HACCP)

On Food Safety, the International Standards Organization (ISO) has developed the ISO 22000: 2005 Food Safety Management Systems Standard. ISO 22000: 2005, the official name ISO 22000: 2005 Food Safety Management Systems - Requirements for All Organizations in the Food Chain, is an international standard and includes a Food Safety covering all organizations in the "farm to table" food chain including catering and packaging companies. Defines the conditions of the Management System. Companies that apply these conditions are entitled to receive the ISO 22000 Certificate (HACCP Certificate) at the end of the audit made according to the standard. The ISO 22000 (HACCP) Standard, which is methodologically similar to other ISO quality standards, is implemented with the Demingin PDCA cycle, just like any other. Document and Registration Control is exactly as in ISO 9001: 2008 Standard.

There is a constantly growing customer demand for safe food. This has led to the development of many Food Safety Standards. An increasing number of national standards for food safety management have caused confusion. As a result, there is a need for international compliance and aims to meet this need with ISO 22000: 2005.

The Standard combines accepted key elements to ensure food safety throughout the food chain, including interactive communication, system management, prerequisite programs and control of food safety hazards through HACCP plans, and continuous improvement and updating of the management system.

ISO 22000: 2005 aims to define requirements for companies that want to go beyond legal requirements on food safety.

Why Is ISO 22000 Certificate Required?

It is a true international standard for all organizations in the food chain "from farm to table" including related organizations such as equipment, packaging materials, cleaning materials and additives manufacturers. ISO 22000: 2005 is also for all organizations that want to combine their own food safety management systems with quality management systems such as ISO 9001: 2008.

What Does ISO 22000 Certificate Do?

Certification of your food safety management system according to the requirements of ISO 22000: 2005 will provide the following benefits to your organization;

- Valid for all organizations in the global food supply chain.

- It is a true global international standard.

- It provides opportunity to comply with national standards.

- Covers most of the current retail Food Safety Standards requirements.

- Complies with the HACCP Rule principles.

- Provides international communication of HACCP concepts.

- An auditable standard that provides a framework for third-party certification.

- It is an auditable standard with clear conditions.

- Suitable for regulators.

- The structure complies with ISO 9001: 2008 and ISO 14001: 2004 management systems.

 ISO 22000: 2005 Standard includes:

I 1.Kapsa

2. Cited standards

3.Terms and recipes

4.Quality management system

4.1 General Conditions

4.2 Documentation Requirements

4.2.1 General

4.2.2 Quality

4.2.3 Document Control

5. Management´s Responsibility

5.1 Management´s commitment

5.2 Food safety policy

5.3 Planning the food safety management system

5.4 Responsibility and authority

5.5 Food safety leader

5.6 Communication

5.6.1 External communication

5.6.2 Internal communication

5.7 Being prepared and responding to emergencies

5.8 Management review

5.8.1 General

5.8.2 Review entries

5.8.3 Review outputs

6. Resource Management

6.1 Provision of Resources

6.2 Human Resources

6.2.1 General

6.2.2 Competence, Consciousness and Education

6.3 Infrastructure

6.4 Work environment

7. Planning and realization of safe products

7.1 General

7.2 Prerequisite programs (PRPs)

7.2.1 General

7.2.2 PRPs

7.2.3 Operational prerequisite Programs

7.3 Preliminary Steps to Perform Hazard Analysis

7.3.1 General

7.3.2 Food Safety Team

7.3.3 Product Features Raw materials, ingredients and product contact materials Properties of end products

7.3.4 Intended Use

7.3.5 Flow charts, process steps and control measures Flow charts Identification of process steps and control measures

7.4 Hazard analysis

7.4.1 General

7.4.2 Identification of hazards and determination of acceptable levels

7.4.3 Hazard assessment

7.4.4 Selection and evaluation of control measures

7.5 Creating Operational Prerequisite Programs (PRPs)

7.6 Creating the HACCP Plan

7.6.1 HACCP plan

7.6.2 Determination of critical control point

7.6.3 Setting critical limits for critical control points

7.6.4 System for monitoring critical control points

7.6.5 Actions to take when monitoring results exceed critical limits

7.7 Updating documents and preliminary information indicating prerequisite programs and HACCP plan

7.8 Planning of verification

7.9 Traceability system

7.10 Control of nonconformity

7.10.1 Corrections

7.10.2 Corrective actions

7.10.3 Ola