ISO 22000 – Food Safety Management Systems entails a family of international standards specifically focusing on effective food safety management. Unsafe food carries several health risks and the ISO 22000 – Food Safety Management Systems standards have been developed to create an international standard to ensure that food products exported and imported across geographical boundaries are safe to use.
Requirements for any organization in the food chain which provide international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain. The goal of ISO 22000 is to control, and reduce to an acceptable level, any safety hazards identified for the end products delivered to the next step of the food chain.
A thorough understanding of the client’s activities and processes allow our consultants to provide appropriate interpretations of the requirements of the standards to add value to the client’s operational processes.
Stage 1 - Gap Analysis
Review the existing client current practice against ISO 22000 Requirements.
Stage 2 - Design and Development
Provide Understanding ISO22000 Training
Pre-requisite Program in accordance with MS 1514 “General Principal of Food Hygiene” and other related Code of practice and Good Manufacturing Practice (GMP)
Stage 3 - Implementation Planning
To plan the implementation and prepare all necessary activities for effective implementation of ISO22000
Stage 4 - Review Supports
Provide Internal ISO22000 Auditor Training
HACCP Review Supports
Pre-compliance Audit and Audit Report.
Stage 5 - Close Out
Assure the client obtain the ISO22000 certificate and reply to Certification Body audit report.