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ISO22000 is a food safety management system that covers everything in the field of quality management and food safety management. This standard does not mention the details of diversity and GMP, but it is especially referenced as a best practice for the technical production process and hygiene requirements in manufacturing, transport, storage and control systems. Due to its diversity and complexity, it is itself a combination of system management and critical control points. In short, this standard covers all operations within the field of quality management and food safety management. This standard does not mention such diversity and GMP details, but it is especially referenced as a best practice for the technical production process, hygiene requirements in manufacturing, transport, storage and control systems.
– ISO 22000
– HACCP
– Food packaging
– Processed foods
– Dairy products
– Additive logistics
If your business is in the food production sector, you will experience not only the constantly strengthening legal requirements, but also the increasing importance of food safety and quality in your distribution network. Currently, there are many international regulations and standards that are relevant for managing the production and distribution process of food. FSSC 22000 does not include the requirements of HACCP and ISO 22000, but also the prerequisite programs and additional requirements set out by ISO/TS22002 -1:2009 and BSI-PAS 223:2011 .
This standard includes the requirements for long-term use of HACCP. It is a hygiene management system that systematically manages all hazardous factors that may occur at each stage from the production of raw materials, manufacturing, processing, preservation, and distribution of food to the final consumption by consumers in order to ensure food safety.
HACCP is divided into hazard analysis (HA) and critical control points (CCP). HA finds and analyzes potential hazards in raw materials and production processes, and CCP is a control point that must be addressed with priority to prevent and eliminate the hazards and ensure safety.
This standard includes the requirements for the long-term use of HACCP (WHO, Codex). It is a system of preventive measures (critical control points) that ensure food and food safety during all processes from production, processing, storage, handling, transportation and retail distribution to the final customer. It focuses on biological, chemical and physical prevention rather than control of finished products.
All these standards require consistent quality control procedures for quality control procedures. Manufacturers developing new food products have the possibility to implement internal requirements for product quality through technology to ensure product safety.
The goal is not to rest on security policies and the status quo, but rather, GRC Certification Institute hopes that this process will contribute to and improve the technological and social development of the company, as an automatic part of management as a human and resource element together with the company.
