In ISO 22000:2005 we provide a systematic and proactive approach for the identification of food safety Hazards and the development and implementation of control measures.
How it works?
Plan, implement, operate, maintain, and update a Food Management System to provide products that are safe form consumer. Compliance with applicable statutory and regulatory food safety requirements. Evaluate and assess customer requirements and demonstrate conformity with their satisfaction. It is a system approach rather than a product approach better planning and less post-process verification. Complies with the Codex of HACCP principles and provides communication of HACCP Concepts Internationally.
The structure aligns with the management systems clauses of ISO 9001:2015, ISO 14001:2015, and OHSAS 18001:2007/ISO 45001:2018.
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