ISO 22000

Food quality management system and food safety management systems are designed to safe foods quality. ISO 22000 Certification creates a harmonized food safety standard that is accepted the world over. This standard can be used by any company in the supply chain, from farming to food services, to processing, transportation and storage, through to packaging and retail. Infomatics Consultancy Company at UAE ensures you to get benefit of ISO 22000 certification, consultant and audit service at very economic price.

Who is it relevant to?

ISO 22000 is an international standard that can be applied to any kind of food industry and it is applicable worldwide. Any industry which is related to food grains, food processors, food warehouses, food processing equipments, food packaging materials, and food cleaning agents, food additives and food ingredients can apply for ISO 22000. Infomatics Consultancy Company helps those organizations who want to get certified their company against ISO 22000.

Benefits Certifying food management system against the requirements of ISO 22000 will bring the following benefits to organizations:

  • Applicable to all organizations in the global food supply chain.
  • A truly global international standard.
  • Provides potential for harmonization of national standards.
  • Covers the majority of the requirements of the current retailer food safety standards.
  • Complies with the Codex HACCP principles.
  • Provides communication of HACCP concepts internationally.
  • An auditable standard with clear requirements which provides a framework for third-party certification
  • Suitable for regulators.
  • The structure aligns with the management system clauses of ISO 9001 and ISO 14001.
  • Enables communication about hazards with partners in the supply chain.

More specific benefits include:

HACCP the Hazard Analysis and Critical Control Points (HACCP) certification is an international principle defining the requirements for effective control of food safety. HACCP compliance/ HACCP certification helps organizations focus on the hazards affecting food safety and hygiene and also identifies them by setting up control limits at critical points during the food production process.
  • System approach
  • rather than product approach
  • Resource optimization - internally and along the food chain
  • All control measures are subjected to hazard analysis
  • Better planning - less post process verification
  • Improved documentation
  • Systematic management of prerequisite programmes
  • Increased due diligence
  • Dynamic communication on food safety issues with suppliers
  • customers
  • regulators and other interested parties
  • A systematic and proactive approach to identification of food safety hazards and development and implementation of control measures