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ISO 22000 Certificate

What is ISO 22000:2005 ?

ISO 22000:2005 was developed by a working group of the ISO Technical Committee for Food products (WG 8, Food safety management systems of ISO/TC 34, Food products). The International Food Safety Management Standard, ISO 22000, was developed in response to a need for a worldwide standard supported by an independent, international organisation, which would encourage harmonisation of national and private standards for food safety management. The standard defines food safety as the concept that foodstuffs should not be harmful to the consumer and recognises that food safety hazards can be introduced at any stage of the food chain.

The aim of the International Standard ISO 22000 is to harmonise on a global level the requirements for food safety management for businesses within the food chain. It is particularly intended for application by organisations that seek a more focused, coherent and integrated food safety management system than is normally required by law.

The ISO 22000 certification helps to implement the Codex Hazard Analysis and Critical Control Point system for food hygiene. It covers key standards developed by various global food retailers and thus equips India to reach such standards. The ISO 22000 is designed to implement a food safety management system within the food chain links like feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets.

Benefits of ISO 22000:2005

  • Increased international acceptance of food products
  • Reduces risk of product/service liability claims
  • Satisfies customer contractual requirements
  • Ensures safety of food products
  • Greater health protection
  • Demonstrations conformance to international standards and applicable regulatory requirements
  • Helps to meet applicable food safety related statuary & regulatory requirements
  • Ensures to compete effectively in national and international markets
  • improved communication both internally and with trading partners and suppliers
  • improved compliance with hygiene regulation