ISO Certification

ISO 22000 / HACCP

ISO 22000 specifies requirements for a food safety management system where an organisation 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 organisations, 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 can be accomplished through the use of internal and/or external resources.

ISO 22000 specifies requirements to enable an organisation 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
  • Demonstrate compliance with applicable statutory and regulatory food safety requirements
  • 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
  • Effectively communicate food safety issues to their suppliers, customers and relevant interested parties in the food chain
  • Ensure that the organisation conforms to its stated food safety policy
  • Demonstrate such conformity to relevant interested parties
  • 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
ISO 22000 International Standard specifies the requirements for a food safety management system that involves the following elements :
  • Interactive communication
  • System management
  • Prerequisite programs
  • HACCP principles

    Critical reviews of the above elements have been conducted by many scientists . Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. This implies communication between organizations both upstream and downstream in the food chain. Communication with customers and supplies about identified hazards and control measures will assist in clarifying customer and supplier requirements.

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