Food Safety management

ISO 22000 certification is a voluntary standard for certification of safety management systems in the area of ​​food. The main objectives of these new standards are to harmonize the different specific standards relating to food safety and provide a means for the development of HACCP throughout the production system in the food sector. Standard addresses all actors in the food chain: farms, feed mills, livestock producers, the processing industry, supermarkets, wholesale and retail companies, transportation companies, manufacturers and packaging machines for the food industry, companies that deliver cleaning and sanitation, suppliers service. ISO 22000 consultant will help the company with key points of this standard:  interactive communication between interested companies and various, the management of the company, process control, with managing risks for hygiene safety through operational control measures and HACCP methodology.

HACCP certification is based on a preventive, systematic and documented approach to food safety. HAACP consultant describes the product and its production phase and determines its use.

The purpose of HACCP methodology is to identify critical control points (CCP), supervise and manage of the CCP in the HACCP program, identify appropriate indicators (temperature, pH, time, determine critical limits, determine the level of security, develop a plan for corrective measures.