If you are searching for an
ISO 22000 Food Safety Management System Manual, look no further.
Implementation of our documented, food safety management system
will enable you to meet ISO 22000:2005
requirements at a reasonable price. You will
receive sensible procedures which, when implemented, will reduce paperwork to a
minimum and will enable you to significantly improve the safety of your products
and the quality of your products/services.
Our ISO 22000:2005 Food Safety Management System Manual is designed for
20 procedures and 47 forms, which you
customize specifically for your needs. As
an added bonus, we will also send you free software download links for document
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ISO 22000 Food Safety Management System Manual Sample
If you are a food manufacturer and will require FSSC 22000 certification, look no further. Our FSSC 22000 Food Safety Management System Manual is designed for small businesses and includes 25 procedures and 50 forms, which you customize specifically for your needs. It satisfies ISO 22000:2005 and PAS 220:2008 requirements.
Purchase ISO 22000 Standard from BSI
Purchase PAS 220 Specification from BSI
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Food Safety/HACCP Training
View ISO 22000 Manual presentation here
22000 is an international standard that defines the requirements for food safety
management systems. It
applies to all organizations in the food chain.
increase in consumer demand for safe food has led the International Organization
for Standardization (ISO) to develop the ISO 22000 standard and release it as
ISO 22000:2005, Food safety management systems - Requirements for any
organization in the food chain.
FSSC 22000 is a new food safety certification scheme established specifically for the food manufacturing industry. It is based on the existing internationally recognized standard ISO 22000:2005, PAS 220:2008 and ISO/TS 22003:2007.
FSSC 22000 certifications will be accredited under the standard ISO guide 65 (process certification), and will be limited to food manufacturers because the PAS 220 only covers the prerequisite programes for food manufacturing. Manufacturers that are already certified against ISO 22000 will only need a validation of the ISO 22000 audit and an additional review against the PAS 220 requirements in order to meet the new food safety standard FSSC 22000.
PAS 220:2008, Prerequisite Programs on food safety for food manufacturing is a Publicly Available Specification (PAS). PAS 220 specifies requirements for establishing, implementing and maintaining prerequisite programs to assist in controlling food safety hazards in the food manufacturing processes of the food supply chain. It is applicable to all organizations which are involved in food manufacturing processes and intended to be used in conjunction with ISO 22000.
PAS 220 stipulates:
ISO/TS 22003:2007, Food safety management systems -- Requirements for bodies providing audit and certification of food safety management systems is a technical specification that defines the rules applicable for the audit and certification of a food safety management system (FSMS) complying with the requirements given in ISO 22000:2005 (or other sets of specified FSMS requirements), and provides the necessary information and confidence to customers about the way certification of their suppliers has been granted.
FSMS certification does not attest to the safety or fitness of the products of an organization within the food chain. However, ISO 22000:2005 requires an organization to meet all applicable food-safety-related statutory and regulatory requirements through its management system.
What are the benefits of compliance?
ISO 22000:2005 compliance will yield the following benefits to your
· A systematic approach to identification of food safety hazards, which in turn aids in the development and implementation of proactive control measures.
· Marketing advantage - increased business
· Improved efficiency and profitability
· Increased customer satisfaction
· Documented system provides useful reference
· Improved records in case of litigation
· Responsibilities of personnel clearly defined
· Improved control during periods of change or growth
· Improved communication on food safety issues
· Improved performance from suppliers
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