Food Safety System Certification

FSSC 22000 is an internationally recognised standard followed by food manufacturers who supply or preparing to supply their products to food retailers across their country. ISO 22000: 2018 Food safety management standards with the ISO 22002-1 Prerequisite Program (PRP) and other additional requirements FSSC 22000 V 5.1 makes the complete package for Food Safety System Certification.

ISO 22000: - Food Safety Management Systems

ISO 22000-Food Safety Management System is practicable just about any organization which is in the food manufacturing business and organization in the food chain or farm to fork. It lays out what an organization needs to do in order to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization irrespective of their size or position in the industry.

Implementation of ISO 22000 in an organisation helps them to ensure customer’s trust in their product. Consumers now-a-days do not compromise over their health and demand safe food, safe ingredient and hygienic manufacturing.

ISO 22002-1: 2009- PRP

ISO 22002-1 is intended to implement in conjunction with ISO 22000 as it specifies the requirements for prerequisite programs (PRPs) to assist in maintaining food safety standards within the manufacturing process of the food supply chain. It mainly focuses on establishing, implementing and maintaining the prerequisite programmes to control food safety hazards and other contamination.

Why you need Food safety certification for your company?

Reduction in errors and customer complaints
Reduction in food safety incidents and cost.
Lower risk of liability.
Constant improvement in products & processes.
Resource optimization – internally and along the food chain.
Sustainable food safety performance.
Improves consumer / supplier /regulator confidence and relationships.
Competitive advantage in the marketplace.
Promotes international trade.
Improves the overall performance.
Platforms for process, management control and improvement.
Compliance with legal and Codex HACCP principle.

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