Food Safety and Quality
People want to have food that they can trust its safety and quality. That trust is important – so much so that food providers providing food that is safe to eat is at the core of their values will excel. That’s why we work so hard with hotels / cafes / food providers to make quality products that delight their customers and consumers. We’ve help them to put in place strong food safety and quality systems of their food ingredients and their products. And we continue to make these food safety systems better to create the great-tasting and safe-to-eat foods their customers and consumers expect and can feel good about.
We help this by having:
- Conducting gap analysis, training, consulting and also auditing to ensure a good basic operational safe food systems is in place.
- A comprehensive food safety programme that meets or exceeds regulatory requirements and ensures global consistency
- Helps to benchmarking annually to ensure the robustness of their food safety program with HACCP, ISO 22000 FSMS and others internationally-recognised systems
- Continuously evolving their local, regional or even global strategies on Food Safety, with local, regional or even global goals to drive ongoing and never-ending progress
To guide the continuous improvement in the area of food safety, we also guide food establishments to establish a goal to achieve third-party food safety certification against the FSSC 22000 GFSI-benchmarked scheme or ISO 2000 FSMS for their food manufacturing facilities or food outlets or food caterings business.
What is ISO 22000?
ISO 22000 – Food safety management
The ISO 22000 family of International Standards addresses food safety management.
The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain.
The ISO 22000 family contains a number of standards each focusing on different aspects of food safety management.
- ISO 22000:2005 contains the overall guidelines for food safety management.
- ISO 22004:2014 provides generic advice on the application of ISO 22000
- ISO 22005:2007 focuses on traceability in the feed and food chain
- ISO/TS 22002-1:2009 contains specific prerequisites for food manufacturing
- ISO/TS 22002-2:2013 contains specific prerequisites for catering
- ISO/TS 22002-3:2011 contains specific prerequisites for farming
- ISO/TS 22002-4:2013 contains specific prerequisites for food packaging manufacturing
- ISO/TS 22003:2013 provides guidelines for audit and certification bodies