Implementation standard

 

ISO 22000 is applicable to all organizations throughout the food supply chain, including feed processing, primary product processing, to food manufacturing, transportation and storage, and retail and catering. In addition, other organizations closely related to food production may also adopt such standards as the production of food equipment, the production of food packaging materials, the production of food detergents, the production of food additives, and the production of other food ingredients.

 

 

 

main content

 

Interactive communication

 

Communication is essential to ensure that all relevant food safety hazards are identified and controlled at each step of the food chain. Includes communication between upstream and downstream organizations in the food chain.

 

System Management

 

The most effective food safety system is built, operated and improved within the framework of an architected management system.

 

Hazard control

 

ISO 22000 dynamically integrates the principles of HACCP and its applications with previous requirements, and uses hazard analysis to determine the strategy to be taken to ensure that food safety hazards are jointly controlled through HACCP and prior requirements.

 

 

 

importance

 

Consumers or customers are continually demanding that relevant organizations throughout the food supply chain be able to demonstrate and provide sufficient evidence to demonstrate their ability to identify and control food safety hazards and other factors that may have an impact on food safety.

 

Therefore, many countries have established their own food safety management systems. However, the inconsistency of these standards has made the organization incomprehensible. For this reason, the international food standard ISO22000, which coordinates national food standards, has emerged. This standard can make up for the shortcomings of ISO9001:2000 for food production and can be shared at the same time.

 

 

 

Certification significance

 

In the current situation of food safety problems, organizations that establish food safety management systems based on this standard can confirm their ability to control food safety hazards through their self-declaration of their effectiveness and the results of assessments from organizations. Stablely provide end products that meet food safety requirements to meet customer requirements for food safety; enable organizations to organically harmonize their food safety requirements with their business objectives. Food safety requirements are number one; it not only directly threatens consumers; it also directly or indirectly affects the goodwill of food production, transportation and sales organizations or other related organizations; it even affects the reputation of food authorities or governments. degree. Therefore, the promotion of this standard has important and far-reaching significance.