ISO 22000

What's ISO 22000:2005 ?

System is ensure food safety along of food chain to the final consumer stage   and Throughout the food chain so that identified all food safety hazards and appropriately at each stage is controlled.

Advantages of ISO 22000:2005 :

- Design, deploy, operate, maintain and update a safe product for the consumer based on the consumer.

- Compliance with regulatory requirements and existing state in related to prove food safety.

- Increase of customer satisfaction and their needs assessment.

- effectively Communication  about food safety with suppliers, customers and other segments of the food chain.

- Compliance with food safety policies  that defined by the organization.

- Proof of compliance and implementation of standard requirements to other organizations.

Definitions :

- Prerequisite Program (PRP): the basic conditions and activities that are necessary to maintain a sanitary environment throughout the suitable food chain for the production, transportation and delivery of safe and secure final products

- Critical Control Point (CCP): stages of according to prevent, eliminate, or reduce of food safety risks and hazards to an acceptable level.

- Hazard of food: risk of  biological, chemical or physical leading to food contamination.

Proposal of ISO 22000:2005

- Preparation and Set of the organization's policy and statements .

- Under controlling  , integrating , optimizing  and classification of documents and records

- Planning the required resources including manpower, equipment and ...

- training needs , planning , implementation and Effectiveness  training Course's

- Action determine for  avoid cross-contamination, cleaning and sanitation, pest control, personal hygiene prevent

- Established  of operational prerequisite programs (PRP), include of: information for each program.

- Preparation of  HACCP plan, including any information critical control points identified

- Preparation of  biological, chemical and physical specifications  in related to food safety

- Preparing Instructions and Procedure of : storage Conditions , Sorting and maintenance , receptions , internal Voucher and . . .

- Analyze the data using a variety of charts, statistical reports from all units of the organization

- Planning , Checklist preparation , perform and record of audit observations  and non- Conformities

- Responsibility , deadlines, implement , review of actions taken and the effectiveness of corrective and preventive actions

- Continual improvement in all organizational units and sectors