HACCP & ISO 22000:2005 is an international system for food safety management, created to be applied to the food chain. This system ensures that a product is free from all biological, chemical or physical hazards. HACCP & ISO 22000 are divided into two principal parts: managerial and practical.
The management requirements define the company's food safety policy, required skills, product / document control, food safety team, responsibilities and authorities, the plans for improvement etc. the practical requirements are defined by the HACCP system (Hazard Analysis Critical Control Point) which includes the hazard analysis, the setting of the critical control points, their monitoring, and the corrective actions (if necessary).
The basic key elements of the food safety management system are:
- - Interactive Communication
- - System Management
- - Prerequisite programs
- - HACCP Principles
The implementation of the food safety management system empowers us with the means to:
- Demonstrate compliance with statutory/regulatory food safety requirements
- Provide healthy and safe products to consumers
- Evaluate and assess customers' requirements and enhance consumer satisfaction
- Improve internal and external communication
- Improve the living conditions of all beneficiaries
- Remain competitive and successfully meet the market's needs