ISO 22000 certifies the food safety and the ability to handle related risks for organisations of all sizes and working in the food processing industry.
The key aspects of the service are:
- defining clear and concrete objectives of the management model
- objective verification of the effectiveness of your food safety management system
- greater traceability of products throughout the supply chain
- guaranteeing the expectations of consumers and business partners in terms of quality and safety
- demonstration of compliance with legal requirements
- effective risk management
- facilitating access to financing, and successful tender bidding
Regulatory Focus
The ISO 22000 standard is based on the HACCP method and is integrated with the main system and product standards: ISO 9001 and ISO 14001, FSSC 22000, BRC and IFS, SA 8000 and ISO 45001, Codex Alimentarius.
Certification Procedure
- Compilation of the information questionnaire
- submission of the technical/economic offer which, once accepted, constitutes a service contract
- audit at the company and related reporting
- in the event of a successful outcome of the previous phases, certification is assessed by a technical committee
- in case of successful completion of the previous phases, the certificate is delivered to the company
- annual audit to maintain the certificate.
