ISO 22000 Certification In Pune

ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product. This is becoming more and more important as customers demand safe food and food processors require that ingredients obtained from their suppliers to be safe. 

The International Organization for Standardization (ISO) developed the Food Safety Management System Certification: ISO 22000. ISO and its member countries used the Quality Management System approach, and tailored it to apply to Food Safety, incorporating the widely used and proven HACCP principles and Good Manufacturing Principles (addressed by Prerequisite Programs in ISO 22000).

This management system can be used at all stages of the food supply chain, from primary producers, through manufacturers, storage and transportation operations to retail and food service outlets, giving a common framework as well as a system that is internationally recognised. With correlation between the requirements of both ISO 22000 and ISO 9001 integration of the management systems is a real possibility. Having your food safety management system independently certified to ISO 22000 will provide a management system framework to bring together the tools, techniques, process control and regulatory requirements for ensuring food safety. ISO 22000 is internationally recognised as the standard for controlling food safety hazards. It specifies the requirements for a food safety management system, by mapping out how an organisation needs to demonstrate its ability to control food safety hazards, in order to consistently produce food products, which are safe for the end consumer.

The ISO 22000 standard contains the specific requirements to be addressed by the Food Safety Management System. The standard requires food safety management system processes including: 

Having an overall Food Safety Policy for your organization, developed by top management. 

Setting objectives that will drive your company's efforts to comply with this policy. 

Planning and designing a management system and documenting the system. 

Maintaining records of the performance of the system. 

Establishing a group of qualified individuals to make up a Food Safety Team. 

Defining communication procedures to ensure effective communication with important contacts outside the company (regulatory, customers, suppliers and others) and for effective internal communication. 

Having an emergency plan. 

Holding management review meetings to evaluate the performance of the FSMS. 

Providing adequate resources for the effective operation of the FSMS including appropriately trained and qualified personnel, sufficient infrastructure and appropriate work environment to ensure food safety. 

Implementing Prerequisite Programs. 

Following HACCP principles. 

Establishing a traceability system for identification of product. 

Establishing a corrective action system and control of nonconforming product. 

Maintaining a documented procedure for handling withdrawal of product. 

Controlling monitoring and measuring devices. 

Establishing and maintaining and internal audit program. 

Continually updating and improving the FSMS.