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ISO 22000 is an international standard that defines the requirements of a food safety
management system covering all food processing, food production, food supply organizations
including inter-related organizations such as producers of equipment, packaging
material, cleaning agents and ingredients. It provides a systematic and proactive
approach to identify food safety hazards and development and implementation of control
measures
HACCP – Hazard Analysis Critical Control Points
Hazard Analysis of Critical Control Points is the main platform for international
legislation and good manufacturing practices for all sectors of the food industry.
HACCP is a risk management tool recognized internationally for use in the proactive
management of food safety issues. HACCP system helps to focus on the hazards that
affect food safety through hazard identification and to establish critical control
limits at critical points during the production process.
Benefits of the ISO 22000 FSMS / HACCP Implementation & Certification
- Minimize & control food hazards
- Competitive advantage
- Increase customer trust and satisfaction
- Improve process performance
- improve product image
- International acceptance
- Exploring new markets
- Food Safety trained work force
- Better working environment
- Identification of CCPs & controls
Related Training Courses available for In-house Training of
Staff:
- 01 day – ISO 22000 FSMS / HACCP Introduction & Implementation
- 02 days – ISO 22000 FSMS / HACCP Introduction, Implementation & Internal Auditing
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