ISO 22000 Certification

ISO 22000 describes the requirements for operating an effective food safety management system integrating the use of the Hazard Analysis and Critical Control Point (HACCP) techniques and defined prerequisites for the safe production of food.

Planning and realization of safe products

  • All relevant information needed to conduct the hazard analysis shall be collected, maintained, updated and documented.
  • The food safety team shall conduct a hazard analysis to determine which hazards need to be controlled.
  • A combination of control measures shall be put in place and managed through pre requisite programmes and/or by HACCP plans.
  • Traceability systems will need to be implemented to enable the identification of product lots/batches back through to raw materials and delivery records in the event that recall or withdrawal is warranted.
  • There shall be procedures in place to handle potentially unsafe products, withdrawals, disposal.

Benefits of ISO 22000 Certification

  • Applies to all organizations in the global food supply chain.
  • Internationally recognized standard
  • Complies with the Codex HACCP principles.
  • An auditable standard which provides a framework for third-party certification.
  • The structure aligns with the management system clauses of ISO 9001:2015 and ISO 14001:2015.
  • System approach, rather than product approach.
  • Improved documentation.
  • Systematic management of prerequisite programs.
  • Increased due diligence.
  • Dynamic communication on food safety issues with suppliers, customers, regulatory bodies and other interested parties.
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