ISO
22000 Food Safety Management System
If
you are searching for an ISO 22000 Food Safety Management
System Manual, look no further.
Implementation
of our documented, food safety management system will enable
you to meet ISO
22000:2005 requirements
at a reasonable price. You will receive sensible procedures
which, when implemented, will reduce paperwork to a minimum
and will enable you to significantly improve the safety of
your products and the quality of your products/services.
Our
ISO 22000:2005 Food Safety Management System Manual is
designed for small businesses and includes procedures,
forms, and checklists which you customize specifically for
your needs.
View
ISO 22000 Manual presentation here
ISO
22000 Food Safety Management System Manual Sample
Order
Food Safety Management System Manual
What
is ISO 22000?
ISO
22000 is an international standard that defines the
requirements for food safety management systems.
It applies to all organizations in the food chain.
The
increase in consumer demand for safe food has led the
International Organization for Standardization (ISO) to
develop the ISO 22000 standard and release it as ISO
22000:2005, Food safety management systems - Requirements for
any organization in the food chain.
The
standard builds on generally accepted principles for food
safety in the food chain and focuses on identifying and
preventing food safety hazards through PRPs (Pre-Requisite
Programs) and HACCP (Hazard Analysis and Critical Control
Points) plans. It
promotes communication, continual improvement and management
and updating of the food safety management system.
What
are the benefits of compliance?
Obtaining
ISO 22000:2005 compliance will yield the following benefits to
your organization:
·
A
systematic approach to identification of food safety hazards,
which in turn aids in the development and implementation of
proactive control measures.
·
Marketing
advantage - increased business
·
Improved
efficiency and profitability
·
Increased
customer satisfaction
·
Documented
system provides useful reference
·
Improved
records in case of litigation
·
Responsibilities
of personnel clearly defined
·
Improved
control during periods of change or growth
·
Improved
communication on food safety issues
·
Improved
performance from suppliers
·
Increased
customer satisfaction
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