ISO 22001

Standard ISO 22001 specifies requirements regarding food safety management systems in all food chain, from producers of feed, basic industry producers to food producers, carriers, retailers and catering establishment.

The standard includes also terms regarding programme of necessary prerequisites and operating programmes of necessary prerequisites.

The standard integrates the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by Codex Alimentarius Commission.. It serves for registration or certification of food safety management systems by external organization, for organization self-assessment, or more precisely for issue of own declaration of conformity with this international standard.

HIGHLIGHTS OF IS/ISO 22001:2005

a) Integrates the principles of Hazards Analysis and Critical Control Point (HACCP) system developed be Codex Alimentarius Commission. It combines the HACCP plan with prerequisite programme (PRPs) and operational PRPs.
b) Requires that all Hazards that may be reasonably expected to occur in the food chain are identified, assessed and controlled.
c) Can be applied independent of other management system standards or can be integrated with existing other management systems.
d) Allows even small, tiny scale organizations to implement as externally developed combination of control measures.
e) Intended for organizations seeking more focussed, coherent and integrated food safety management systems.
f) Emphasis on preventions of food safety hazards of all types.
g) Ensures compliance with legislative and regulatory requirements.
h) Provides for management of potential emergency situations & accidents that can impact food safety.

Who is ISO 22001:2005applicable to?

Food Safety is related to the presence of food borne hazards in food at the point of consumption. Food reaches to consumers via supply chains that may link many different types of organizations. One weak link can result in unsafe food that is dangerous to health. As food safety hazards can occur the food chain at any stage, adequate control throughout the supply chain is essential. Therefore food safety is a joint responsibility of all organizations with in the food chain including, producers, manufactures, transport & storage operators, sub contractors, retail and food service outlets and service providers.

What are the benefits of registration?

• Accepted at an international level
• Makes the HACCP to be certified
• Means less ballast for the companies
• Makes the cooperation of the food chain members more effective
• Involves the most important part of the requirements of the ISO 9001 standard, so at the same time it gives an assurance about the leader, the food safety and the HACCP preparation and practice
• Can be well integrated into other systems

How can AEC help you to achieve ISO 22001:2005 Certification?

AEC will assist your organization in ISO awareness training, documentation, implementation, internal auditing and overall process optimization as per ISO 22001:2005 standard. AEC is a result oriented professional training and certification service providers, offering systematic approaches to improve quality and effectiveness of the system and enhance the productivity by offering systematic approaches. Our main objective is to help you and your organization improve profitability, through better utilization of all of your resources