FOOD SAFETY MANAGEMENT
ISO 22000:2018 is the International Standard for Food Safety Management Systems.
What Is ISO 22000?
ISO 22000:2018 is the internationally agreed standard for food hygiene. This standard helps various organisations across the world that produce food ensure the safety of their systems and processes.
The food safety standard is designed for various industries and organisations to prove that they are committed to maintaining potential food hygiene threats.
How To Get Certified To ISO 22000
If you need assistance in getting certified to ISO22000, fill out a request a demo form.
The team at Penarth will then determine which consultancy package or software is right for you in order to ensure you get certified to ISO 22000.
Benefits of ISO 22000
Increased food hygiene
Decreased foodborne illness
Ability to win more business
Meet legal requirements
What's A Food Safety Management System?
A food safety management system (FSMS) is a framework that demonstrates your organisations commitment to food hygiene and food safety.
This can be through the use of a food safety policy or having a food safety executive in place to manage these issues.
If your organisation wishes to implement a food safety system, they should consider becoming certified to ISO 22000.
Why Implement ISO 22000?
Implementing a food safety management system will benefit organisations of various sizes and industries. The consequences of unsafe production facilities for food can be serious.
Implementing ISO 22000 will not only mean that you demonstrate a commitment to managing food hygiene, but you will also show that you meet legal requirements.
ISO 22000 is compatible with many of the other ISO standards, such as ISO 9001 (quality management) and will provide an extra layer of reassurance to the global food supply chain.
Food Safety Management Compliance Software
Use Mango to look after the standard administration elements of a food safety system, including:
Policies, procedures and forms used for food safety management
Hazard Analysis & Critical Control Points (HACCP)
Product recall due to unsatisfactory food safety
Training records for employees working around food
Proof to auditors that you are conforming with food safety requirements
What is Food Hygiene?
Food hygiene refers to the conditions and processes needed to ensure food is safe for consumers from production through to consumption.
This takes into account food becoming contaminated from any stage of the production process, such as during harvesting or slaughtering, processing, preparing, storing and transporting.
It is highly important that any organisation wanting to achieve ISO 22000 certification, understands food hygiene and knows how to report on this.
What is HACCP?
Hazard Analysis and Critical Control Point (HACCP) is used widely across organisations who need to manage and monitor the safety of their food.
This is important for organisations, because by managing their food risks (such as microbiological, physical and chemical contaminants), they can increase customer assurance that their products are safe to consume.
There are 7 key principles to HACCP management, but the 2 main principles to focus on are: identify hazards & set critical limits.