ISO 22000 Food Safety Management System

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 small businesses and includes procedures, forms, and checklists which you customize specifically for your needs.

ISO 22000 Food Safety Management System Manual Sample

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What is ISO 22000?

ISO 22000 is an international standard that defines the requirements for food safety management systems.   It applies to all organizations in the food chain.  

The 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. 

The standard builds on generally accepted principles for food safety in the food chain and focuses on identifying and preventing food safety hazards through PRPs (Pre-Requisite Programs) and HACCP (Hazard Analysis and Critical Control Points) plans.  It promotes communication, continual improvement and management and updating of the food safety management system.

What are the benefits of certification?

Obtaining ISO 22000:2005 certification will yield the following benefits to your organization:

·        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

·        Increased customer satisfaction

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