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ISO22000 food safety management system certification

Overview of ISO22000 certification:


The full name of ISO22000 certification is "food safety management system", which is the international standard of food safety management system issued in 2005. Its main contents include interactive communication, system management and hazard control. This standard is applicable to all organizations in the food chain and aims to help these organizations establish an effective food safety management system to ensure food safety. ISO22000 applies HACCP principle to the whole system, and puts forward the concept of premise scheme, including good operating practices and good agricultural practices, to support food safety management.

 

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ISO22000 applicable industries:


1. Food and feed processing and manufacturing industries: such as food producers and manufacturers of animal and pet feed;

2. Catering industry: such as catering companies, restaurants, unit canteens and catering companies;

3. Retail, transportation and storage: such as food sellers and service providers of transportation and storage;

4. Auxiliary services: such as manufacturers of food packaging materials;

5. Production of biochemical products: such as manufacturers of food and feed additives, manufacturers of vitamins and nutrients, etc.


ISO22000 certification benefits:


1, can be organized and targeted communication with trading partners.

2. Optimize the utilization of resources within the organization and in the food chain.

3. Improve the management of literature resources.

4. Strengthen planning and reduce post-process inspection.

5. Effectively control the dynamic food safety risk of food.

6. Risk analysis will be conducted for all control measures.

7. Systematize the necessary schemes.

8. Due to the concern about the final result, the standard has a wide range of applications.

9, can be used as an effective basis for decision-making.

10. Continuously and stably provide final products that meet food safety requirements and meet customer requirements.

11, more effective dynamic safety risk control of food.

12. Save resources by reducing redundant system audits.


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