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ISO CONSULTANTS      ISO 9000/14000      CE MARKING                                

ISO 22000

Food safety is related to the presence of food –borne hazards in food at the point of consumption (intake by the consumer).As the introduction of Food safety hazards can occur at any stage of the food chain, adequate control through out the food chain is essential. Thus, Food safety is ensured through the combined efforts of all the parties participating in the food chain.

Organizations within the food chain range from feed producers and primary through food manufactures, transport and storage operators and subcontractors to retail and food service outlets (together with inter-related organizations such as producers of equipment ,packing material, cleaning agents ,additives and ingredients). Service provides are also included.

This International Standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption:

     -  Interactive Communication
     -  System Management
     -  Prerequisite Programmes
     -  HACCP Principles

Communication along the food chain is essential to ensure that all relevant foods safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and down stream in the food chain. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements (e.g. with regard to the feasibility and need for these requirements and their impact on the end product).

Recognition of the organization’s role and position within the food Chain is essential to ensure effective interactive communication Throughout the chain on order to deliver safe food products to the final Consumer.

The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. This International Standard has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.

This International Standard can be applied independently of other management system standards. Its implementation can be aligned or integrated with existing related management system requirements, while organizations may utilize existing management system(s) to establish a food safety management system that complies with the requirements of this international standard.

This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes (PRPs). Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. This International standard requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and faculties used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
 

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