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ISO 22000:2018

ISO 22000:2018 - Food Safety Management System

The production and supply of safe and secure foods is the most important and indispensable element of health nutrition. To this end, various control methods and approaches have been developed by various groups, academies and official bodies, including manufacturers, wholesale and retail organizations. The methods used to implement safe food production in previous methods generally seem to have control over the end product. Controls on the final products show the current bugs and hazards in the end product.

Today, there is a need for a safe approach to controlling the selection and evaluation of suppliers, admission, production stages, storage and delivery, beginning with the production of feeds, additives, other supplies and packaging materials for safe food production. HACCP (Hazard Analysis and Critical Control Points) is one of these approaches. Officials from various countries and international standardization organizations have done important work on the HACCP System and issued standards. Despite the emergence of HACCP perception for more than 30 years and its international viability, no common and widely accepted standard for the HACCP system has been established at this time.

In the international markets, each country had its own food safety standard, but it posed problems for each of these countries. To do this, the International Organization for Standardization (ISO) has established the ISO 22000 Food Security Management System standard for food security. Food safety companies can get a convenient ISO 22000:2018 International Certificate.

The main approach of ISO 22000:2018 Food Security Management System is to introduce a preventive system that controls all processes within the food chain, developed by the consumer to prevent food-borne diseases. ISO 22000:2018 Food Safety Management System covers production control, product control, equipment control (review and hygiene), employee and visitor hygiene, transportation, storage, product information, training, supplier selection and evaluation, relationships and similar topics.

In the food industry, every organization must implement the conditions under its control to ensure food security. Prerequisite Programs-PRPs are programs that allow the Food Security Management System to be placed in a healthy foundation. The prerequisite is to ensure that the underlying, circular and production conditions for food production are under control.

What are the benefits of ISO 22000:2018 Food Security Management System?

  • Meeting the requirements of ISO 22000 Food Hygiene Consumers for Food Security.
  • Providing export convenience due to an internationally recognized system.
  • Minimizing the risk of product collection.
  • Increased employee productivity and job satisfaction.
  • Increased awareness of workers on hygiene and food safety.
  • To enable process control to be documented.
  • Creating a strong and professional organizational culture with a commitment.
  • To minimize the risks of food poisoning and death.
  • Ensuring compliance with the legislation.
  • Minimizing problems arising from formal inspections.
  • Minimizing food waste (food disorders, etc.) and the costs associated with it.
  • Improvement in the working environment.
  • Providing customer confidence and satisfaction.
  • Leading competitors in sales.
  • Minimization of product losses.
  • Preventing product security issues.
  • Ensure early warning of potential dangers rather than relying on misleading experience.
  • Ensure food companies have the confidence to meet the legal challenges of having a reliable food stand.
  • Effective approach, systematic approach to improvement.
  • Access to the food chain at every stage.
  • More effective than traditional control and surveillance systems.
  • It is a reliable management system model approved by FAO / WHO.

Who can implement the ISO 22000:2018 Food Security Management System?

ISO 22000:2018 Food Security Management System can be applied directly or indirectly to any food chain, including:

  • Farmers, fishermen and dairy producers
  • Meat, fish and food production facilities
  • Bread, canned, frozen foods, drink consumers
  • Restaurants, Hotels, Catering
  • and all food-related businesses.
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