ISO 22000:2005 Food Safety Management System
Food safety Management System is an absolutely affective means of assuring food safety. Preventing problem from occurring is the permanent goal underlying any Food Safety Management System. Food Safety Management System can be consider as a management system that addresses food safety through the analysis and control of biological, chemical & physical hazard right from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product.
- Enhanced assurance of food safety.
- Better management of resources.
- Timely response to problems.
- Helps food companies to compete more effectively in the world market.
- Reduces barriers to international trade.
- Reduction in food safety incidents and cost Compliance with legal and Codex HACCP principle
- Lower risk of liability
- Reduced risk of insurance payments
- Fewer errors and customer complaints
- Continual improvement in products & processes
- Resource optimization-internally and along the food chain
- Sustainable food safety performance
- Improves consumer / supplier /regulator confidence and relationships
- Platform for process and management control and improvement
- Competitive advantage in the marketplace
- Promotes international trade
- Improved overall performance
Essentials of ISO 22000:2005 FSMS
- HACCP Principles
- Prerequisite Programmes
- Management system
Thoroughly review organization's existing programs and systems in the food chain(gap analysis) Identify food hazards (hazard analysis) and applicable laws and regulations
Establish food safety policy and objectives
Develop prerequisite and HACCP Program
Identify documentation requirements
Implement new programs such as internal audit and management review
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