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ISO 22000:2018

ISO 22000:2018 is used by organizations in the food industry, including food producers, processors, distributors and retailers, to improve their food safety management practices, reduce food safety risks, enhance the quality and safety of their food products. The standard provides a structured approach to ensuring food safety while fostering a culture of responsibility and continuous improvement.

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ISO 22000:2018

About Of ISO 22000:2018

ISO 22000:2018 International Standard defines the necessary organizational structures and minimum requirements that an organization or business must meet in order to obtain ISO 22000:2018 Certification. The Food Safety Management System includes a description of the organization of the company, written instructions for the tasks carried out in the company that affect food safety, forms and documents that are applied as well as control and evaluation tools for the operation of the system.

These are some Benefits of ISO 22000:2018

Scope: ISO 22000 applies to all organizations, regardless of size or complexity, that are involved in any aspect of the food chain. This includes producers, processors, transporters, and retailers.
Structure: ISO 22000 follows the High-Level Structure (HLS) common to all ISO management system standards. This makes it easier for organizations to integrate ISO 22000 with other management systems, such as ISO 9001 (quality management) or ISO 14001 (environmental management).
Plan-Do-Check-Act (PDCA) Cycle: many other ISO standards, ISO 22000 is based on the PDCA cycle. Organizations are required to plan, implement, monitor, and continually improve their food safety management system.
Hazard Analysis: One of the central elements of ISO 22000 is hazard analysis. Organizations must identify and assess all potential food safety hazards and put in place measures to control and mitigate them. This includes biological, chemical, and physical hazards.
Prerequisite Programs: ISO 22000 emphasizes the importance of prerequisite programs (PRPs) to create a hygienic environment and establish basic food safety controls. PRPs are the foundation upon which the HACCP (Hazard Analysis and Critical Control Points) system is built.
Communication: The standard emphasizes the importance of communication throughout the food supply chain, ensuring that relevant information about food safety is shared with all relevant parties, including suppliers and customers.