Globally, ISO 22000 is accepted international standard, which states the requirements for food safety management systems. It is established in 2005,ISO 22000 Certification is appropriate to all organizations involved in the food chain, whose main purpose is to ensure it. The standard figures a framework which coordinates all parts of the food supply chain, from producer to consumer, and it is beneficial for you to reduce food hazards, control the risks and prevent contamination.
The ISO 22000 standards decide the goal to lower the risk of bacterial contamination and therefore the risk of illness throughout the entire food supply-chain process. ISO 22000 Certification gives businesses with a framework for a FSMS related to it. An organisation can acquire different ISO 22000 packages depending on their individual needs.
ISO 22000 can indicate to their customers that they have a Food Safety Management System in place with certified organisations. International standards are continually evaluated so as to remain relevant to the current food safety industry. ISO 22000 is helpful to make customers feel more secure in the safety of a business’s product, a very important thing for both businesses and consumers.
Food Safety Management has become the headline of many articles worldwide and if businesses choose to avoid it, they will have you bear the consequences. You will prove your commitment and adherence to respective it regulations by getting an ISO 22000 certification.
ISO 22000 is an international standard considered to be used by organizations within the food chain. ISO 22000 contains traditional quality assurance preventive measures plus preventive measures. The main objective of ISO 22000 is to provide a practical approach to decide the reduction and elimination of food safety risks as a means to protect consumers. ISO 22000 is intended to help organizations:
- For embedding and improving the internal processes needed to provide consistently safe food
- It Provide confidence to the organization and the management team that the organization’s practices and procedures are in place and that they are very effective and strong
- It Provide confidence to customers and other stakeholders that the organization is able to control safety of food hazards and provide safe products
- It Provide a meaning of frequent improvement that decides that the food safety management system is reviewed and updated so that all activities related to safety of food are continually optimized and effective
- To Ensure enough control at all stages of the food supply chain to prevent the introduction for safety of food hazards
- Introduce internationally recognized processes to your business
- Improved control over food safety activities
- Increased customer, stakeholder and consumer confidence in products
- Give suppliers and stakeholders confidence in your hazard controls
- Reduction in food safety incidents and cost
- Compliance with legal and Codex HACCP principle
- Put these hazard controls in place across your supply chain
- Resource optimization – internally and along the food chain
- Sustainable food safety performance
- Introduce transparency around accountability and responsibilities
- Continually improve and update your systems so it stays effective