ISO 22000:2005 Consultants
ISO 22000:2005 Certification
Having a standardized system for ensuring the integrity and safety of each link in the food chain became critical in order to ensure consumer protection. There are many different sets of standards globally, causing confusion for manufacturers and consumers. Two worldwide organizations have set out to standardize systems, and to achieve global recognition of standardized systems.
The International Organization for Standardization (ISO) developed a Food Safety Management System, ISO 22000:2005 Certification. This standard is applicable to any company in the food industry, from farmers, manufacturers and transporters to packagers and retailers. ISO 22000:2005 certification is recognized worldwide, and is growing in popularity. The number of certifications has doubled in the last year.
The Food Safety System Certification (FSSC) 22000 is an ISO 22000 based certification scheme for food manufacturers. It includes both the requirements for a Food Safety Management System found in ISO 22000 and the requirements for Prerequisite Programs found in the Publicly Available Standard.
The food safety standard: ISO 22000:2005
If your company is involved in the international food supply chain, you can certainly benefit from certification according to ISO 22000 Certificate. Since ISO 22000 was adopted in 2005, it has become the uniform, globally accepted certification standard for food safety. It is, in fact, the only standard that lays down certifiable, across-theboard criteria for management systems in food industries around the world. Since most standards usually only cover certain aspects of the processes involved, companies have frequently required multiple certifications. ISO 22000:2005 Consultants does away with such multiplicity.
Though based on ISO 9001, ISO 22000:2005 has been specifically adapted to the situation in the food industry by integrating the requirements of HACCP, an internationally recognised food safety system that identifies, prevents, eliminates or reduces to an acceptable level potential physical, chemical and biological hazards by preventive means rather than finished product inspections. The combination of ISO 9001, HACCP and ISO 22000:2005 creates an effective system for permanent process improvement, standardisation and risk minimisation in the food industry.
ISO 22000:2005 Consultants by State