ISO 22000:2005

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The ISO 22000:2005 standard outlines Food Safety Management System Requirements for any organization in the food chain, and is one of a family of standards focused at the development, implementation and improvement of a food safety management system.

ISO 22000 Food Safety Management System Standard (FSMS), globally harmonizes requirements for organizations within the food chain. Among many global contributors to the development and publication of the standard are the Codex Alimentary Commission (CODEX), United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO). These operating within the forum of the international confederation of countries International Organization for Standardization (ISO).

ISO 22000 affects organizations within the food chain from farm-to-fork (includes agricultural, processing, catering, packaging... restaurants, cruisers... anywhere and everywhere food is processed, served and handled). This allows all types of organizations within the food supply chain to implement an effective food management system, and may apply to organic and ecological product designation. And ISO 22000 resulting beneficial to organizations worldwide by harmonizing to "one" system rather than numerous... as for regions of operations as well as point of sales.

ISO 22000 is written with a structure compatible to other management system standards in the light of ISO 9001:2000 (applying ISO 15161 as guideline) while combining HACCP MS - 21 CFR 110| Codex HACCP.

To achieve its objecive of food safety ISO 22000, needs considering the following objectives:
 Complying with Codex HACCP principles and PRPs Harmonizing voluntarily to international management standardsProvides a specification for requirements that can be assessed and achieve certification, either self declaration or for first, second and third party verification is aligned with other management systems standards (ISO 9001, ISO 14001)

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أيزو 18001:2008 للصحة والسلامة المهنية
أيزو 22000:2005 لســــــــلامة الأغــــــذيــة
أيزو 14001:2004 لادارة نظــــم البيــــــــــئة
ايزو 27001:2006 ضـــمان امان المعلومات
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 لا تتردد في الاتصال بالارقام التالية 00201000794606/ 00201020088443

HACCP and ISO for Food Safety Management

The need for safety within the supply-chain is on the rise this leads for food processors to develop HACCP based food safety management schemes. ISO 22000 defines the requirements for organizations opting to meet (and exceed through improving) regulatory requirements for food safety. For ISO 22000 management system certification  - registration fulfilling the requirements of ISO / TS 22003 : 2007

Benefits of implementing ISO 22000:2005 include:

  1. A clear, audit able, global standard providing a framework to bring together all parts of your Food Safety Management System (FSMS).
  2. Demonstrates commitment to customer satisfaction.
  3. Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews.
  4. Improves internal and external communications.
  5. Improves your organizations image.
  6. Links pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Study-Act philosophies of ISO9001 to increase the effectiveness of your food management system.
  7.     Requires regular testing of data integrity / lot recall programs and process audits.
  8.     Aligns with other management systems (ISO 9001, ISO 14001)

Who should use ISO 22000:2005?

Since ISO 22000 is a generic food safety management standard it can be used by any organization directly or indirectly involved in the food chain including- Farms, Fisheries and Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.

Supporting services should not be forgotten and providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging. In short if your products touch the food industry or the food we eat, part or all of the ISO 22000 requirements will apply.

How do we audit a 22000 FSMS?

Our audit process consists of two stages, each of which is provided by checklists to ensure a through understanding of the processes and expectations of each stage.

Stage one

After your organization completes our stage one checklist an onsite review of your FSMS will be scheduled, this will consist of a through review of your food safety management system by one of our food management system auditors, including PRP’s, OPRP’s, HACCP,

compliance with regulatory and statutory and customer requirements.Mandated procedures, internal audits and management reviews will also be examined to ensure your organization is ready for the second stage of the assessment.

Stage two

We now test your FSMS, our audit team will be working hands on with your food safety team, looking for compliance to your FSMS, ISO 22000, as well as statutory and regulatory requirements applicable to your organizations position in the food chain and final consumption of product. We will sample all your processes, production methods, controls, PRP’s, HACCP plans and procedures, as well as test your personnel’s skills and knowledge in food safety as well as practical application. Our value added audit process will also allow best practices discussions with your management team and give a unique outsiders view of your present system.

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