Food Standards
ISO 22000 Food Safety Management System
ISO 22000 was released on June 19 2018, applies the ISO High Level Structure (HLS), common for all ISO standards. ISO 22000:2018 can help organizations demonstrate compliance with applicable statutory and regulatory food safety requirements. It can also better position organizations towards seeking certification or registration of its FSMS by an external organization. Similarly, it is useful in making a self-assessment or self-declaration of conformity. As it follows the same High Level Structure (HLS) structure as other widely applied ISO standards, such as ISO 9001 and ISO 14001, it will be easier to integrate with other management systems. This document specifies...
Read MoreFSSC 22000 Food Safety Management System
FSSC 22000 version 3 (released in April 2013) is intended for food safety certification of manufacturing processes of food ingredients and food products, uses the ISO 22000:2005, related ISO/TS 22002 and PAS (Publicly Available Specification) 223 standards as its core requirements. The FSSC 22000 certification scheme is supported by the European Food and Drink Association (CIAA) and the American Groceries Manufacturing Association (GMA). It is also recognized by the Global Food Safety Initiative (GFSI) and Accreditation Bodies around the world. It is developed for the certification of food safety systems of organizations in the entire food chain that is involved in...
Read MoreHACCP Hazard Analysis and Critical Control Point
HACCP outlines the principles defining the requirements for effective control of food safety. The HACCP food safety management system help organizations focus on the hazards that affect food safety and systematically identify them by setting up critical control limits at critical control points during the food production process. The 7 principles of the HACCP system set the basis for the requirements for the application of HACCP, which are: Analysis of food hazards Identification of Critical Control Point (CCP) Establish critical limits Establish CCP monitoring system Establish corrective action when CCP is deviated from critical limit Verification to confirm HACCP...
Read MoreGMP Good Manufacturing Practice For Food Industry
Good Manufacturing Practices (GMP) is a pre-requisite program (PRP) for Food Safety Management System. It outlines the minimum common hygiene and processing requirements applicable to all food processing establishment and intended as the foundation towards achieving higher food safety management systems like HACCP and ISO 22000. There are several guidelines outlining the GMP requirements, e.g. Design and layout of premises Supplies of water, air and energy Management of waste Equipment suitability and preventive maintenance Cleaning and sanitation Management of purchased materials Pest control Prevention of cross contamination Personal Hygiene Benefits of GMP...
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