ISO Certification Requirements for any Food Chain Organization

ISO Certification Requirements for any Food Chain Organization
Food safety is an essential task for the Food business to keep food protected from Farm to Fork
by practising sufficient control methods and ensuring the Hygienic practices to be followed at
any stage of the food supply chain, from feed producers to food manufacturers, transport and
storage operators, Subcontractors to retail, foodservice outlet, and Service Providers.
Global Standard plays an essential role in forming the food safety management system of food
security which incorporated into the overall management activities of the association. This
standard has been associated with ISO 9001(Quality Management) in order to enhance the
compatibility of two standards. It is intended in such a way that it can be integrated into
existing organization processes and also be used independently for a Quality check at any given
stage.

For whom ISO 22000 for?
ISO 22000 is beneficial for all the Organizations in the food and feed industries of any size or
category. It sets out the needs for food safety and defines what an organization must do to
control the food Hazards Analysis. Following are some point which ensures the food safety
• Food chain is essential to make sure that all food safety hazards are known and
accurately controlled at each step.
• Food System Management has been set for effective food safety systems which
can be incorporated into general management activities of the association.
• Execution of the food standard can be aligned or integrated with existing related
management system certification; Prerequisite programs combine with HACCP
plan to meet auditable requirements.
• HACCP Principles is a systematic approach for controlling hazards in the food
chain and engaged the preventive process to assure the safe production of food
products. This Certification integrates with the principles of HACCP and
application steps by Codex Alimentations Commission.
HACCP Certification (Hazard Analysis and Critical Points) is a scientific approach and an
internationally recognized system to minimize the risk of Hazardous food. The result of applying
this approach is to eliminate the risk involved in the processing and ensure that food is safe
when it reaches to the end consumers. Controls points are also become an important part of
the process,
HACCP helps to reduce and prevent the hazards from the food process. There are some points
in the food processes where correct actions to be taken care of on an instant basis for
preventing hazard in the finish product. For critical control points, there are levels define
maximum or minimum temperature which further label by time, level of salt, chlorine level and
others that control the hazard. To Immediate actions to be taken if it crosses the limit. For an
effective HACCP program, there is a need to monitor and keep the record of critical control
points to prevent the future course of action. A corrective action to be taken of critical limit is
not met so that no unsafe product is released from the production unit.
All types of organizations are applicable for food safety and management system irrespective of
their size, food chain from farm to feed, primary producers, transport & storage operators, food
manufacturers.