ISO 22000 /HACCP Food Safety – Food Quality

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ISO 22000:2005

– Food safety management systems – Requirements for any organization in the food chain was published in August 2005.

Scope – ISO 22000:2005 specifies the requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

ISO 22000:2005 is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.

ISO 22000:2005 specifies requirements to enable an organization:

1. To plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
2. To demonstrate compliance with applicable statutory and regulatory food safety requirements,
3. To evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
4. To effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,
5. To ensure that the organization conforms to its stated food safety policy,
6. To demonstrate such conformity to relevant interested parties, and
7. To seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005

HACCP “Hazard Analysis & Critical Control Points”

HACCP requires the adoption of seven steps to control risks associated with food production:

* Conduct a hazard analysis.
* Determine the Critical Control Points (CCP).
* Establish critical limit(s).
* Establish a system to monitor control of the CCP.
* Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
* Establish procedures for verification to confirm that the HACCP system is working effectively.
* Establish documentation concerning all procedures and records appropriate to these principles ant their application.

The audit Process

At CVI Certification we believe that the audit process should be about good communication between the client, Auditee, and the auditor.

Our approach to registration ensures that the auditor is at your facility for all of the important stages of the audit process.

Stage 1 allows the auditor to understand your business and your hazards, and to provide context when completing the audit of your system.

Stage 2 allows the auditor (armed with knowledge of your business, its hazards (from the Stage-1 audit) to establish the effectiveness of your system in meeting HACCP requirements.

CVI Certification Certificate Issue is amongst the fastest in the registration industry; clients normally receive their ISO certificates within a week of successful completion of the Stage-2 audit.