ISO 22000:2005 – Food Safety Management System

Abstract

The necessary organizational structures set out in International Standard ISO 22000:2005, which provides the minimum requirements to be met by an organization / company to be able to be certified.

The Food Safety Management System includes a description of the organization, written instructions for work performed in the company and affects the safety of food, forms and documents used and Tools for monitoring and evaluation of the system.

OBJECTIVES AND BENEFITS OF THE INSPECTION

Certification of a Food Safety Management System ensures the companies visibility on the ongoing effort for continuous improvement to reduce the potential risks in food importing or manufacturing process.

Certifications even facilitate transactions of the company with others, and strengthen its position against the internal and external competition.

In addition, the certification through inspections conducted by the certification body, ensures the companies benefits and opportunities arising from the remedial measures and proposals for improvement and informative information provided by the inspection team.