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ISO 22000:2005 Consultants In Pune India

ISO 22000:2005 €“ Food Safety Management Systems

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.
It is applicable to all organizations, regardless of size, which are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. The means of meeting any requirements of ISO 22000:2005 can be accomplished through the use of internal and/or external resources.
ISO 22000:2005 specifies requirements to enable an organization
-- to plan, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer,
ISO 22000 FSMS
 -- to demonstrate compliance with applicable statutory and regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate conformity with those mutually agreed customer requirements that relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain,

-- to ensure that the organization conforms to its stated food safety policy,
-- to demonstrate such conformity to relevant interested parties, and
-- to seek certification or registration of its food safety management system by an external organization, or make a self-assessment or self-declaration of conformity to ISO 22000:2005.

ISO 22000:2005 was published by ISO (The International Organization for Standardization) on the 1st of September 2005. The standard was published in response to 15 countries, among them Denmark, US & UK, interested in the creation and realization of a standard to ensure safe food supply chains worldwide.
ISO 22000 will exert influence in both directions of the food chain as we know it, but there will also be focus on other interested parties, including public authorities and both customers and suppliers of the food industry.

Four Key Elements
Management, Including Policy, Obligation, Organization and Resources: The contents of the standard includes a corporate requirement to demonstrate effective internal communication within the company, and that the management should lead the way in doing this. There are also demands regarding communication to both suppliers and customers. This includes a definition of the systems necessary to ensure agreement between the expectations of sales staff and purchasers regarding products.

HACCP Plan and Principles: Food safety is defined as the absence of risk factors above a certain acceptable level. By employing the well known HACCP principles, a decision is made as to where there are critical control points (CCPs) in the process, how these are to be monitored and how they can be brought back under control. The management system must be focused, which means the number of CCPs should be kept to a minimum.

Other Measures: Other conditions that require control are described as other measures. These should be present, documented and working well to ensure the efficiency of the system. The standard describes how a controlling measure is categorized as regards CCPs and other measures, but does not include a decision tree.

Communication: There are also demands regarding accessible information about products, storage conditions and the development of new foodstuffs and food products, as well as the education and training of staff whose work has an impact on food safety.

Tailor-made Flexibility
ISO 22000 has been designed to have such flexibility that it enables a tailor-made approach to food safety depending on which segment of the food chain a company is involved in. Bearing in mind that the standards and procedures required for high risk areas in one food sector may not be appropriate in another, it does not take a one-size-fits-all approach, nor does it take a checklist approach. Central to its procedure is that all companies will follow the local laws and those of the market it is exporting to, as well as taking heed of what client needs are.