Food safety Management System is an absolutely affective means of assuring food safety. Preventing problem from occurring is the permanent goal underlying any Food Safety Management System. Food Safety Management System can be consider as a management system that addresses food safety through the analysis and control of biological, chemical & physical hazard right from raw material production, procurement and handling to manufacturing, distribution and consumption of the finished product.
The ISO 22000:2005 FSMS is designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption. The standard provides international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain. The goal of ISO 22000 is to control, and reduce to an acceptable level, any safety hazards identified for the end products delivered to the next step of the food chain.
This standard is applicable to all organizations, regardless of size, involved in any aspect of the food chain. This includes organizations directly or indirectly involved in one or more steps of the food chain, such as Primary producers, Food processors and manufactures, Retailers, storage facilities and transporters, Hospitality sector, Service providers to food establishments
Benefits of ISO 22000/HACCP
» Enhanced assurance of food safety.
» Better management of resources.
» Timely response to problems.
» Helps food companies to compete more effectively in the world market.
» Reduces barriers to international trade.
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