ISO 22000 / HACCP FOOD SAFETY MANAGEMENT SYSTEM

ISO 22000/HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.

HACCP is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCPs) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.

 

Benefits of ISO 22000 / HACCP

• Increase of customer’s trust and satisfaction
• Decrease of customer complaints.
• Acordance with preventive approach principle, eliminates destruction, re-work and product re-call.
• Increases product quality by controlling critical points which have risks on consumer health.
• Presents your declaration of safe food production/sale.
• Strengthens your brand/organizational prestige.
• Provides conformity to legal regulation.

 

Are Your Ready For Certification?

1. Manual should be prepared. Scope of the manegement system should be defined in the manual.
2. Minumum one magement review should be done about enviromental management system and its performance. Review records also should be kept.
3. Minimum one internal audit  should be done with trained auditors according to the ISO 14001 standard.
4. Responsibilities and authority should be  defined for organization.
5. Policy and objectives should be defined and communicated and understood throughout the organization.
6. CCP’s should be  defined and controlled.
7. Food safety team should be organized.
8. Hazards and acceptable levels of these hazards should be defined.
9. HACCP plans should be prepared.