ISO 22000 Food Safety Management System (FSMS)
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— Interactive communication;
— System management;
— Prerequisite programmes;
— HACCP principles
This International Standard integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, it combines the HACCP plan with prerequisite programmes (PRPs). Hazard analysis is the key to an effective food safety management system, since conducting a hazard analysis assists in organizing the knowledge required to establish an effective combination of control measures. This International Standard requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus it provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.
Benefits of ISO 22000:2018
- Management tool like ISO9K but adapted to suit the food & beverage industry
- Merge multiple food requirements into one management system
- Greater confidence in customers, added prestige to company
- Internationally recognized as the food safety standard
- Company guarantees safe product and process
– Food safety for public health is a global concern;
– HACCP – Hazard Analysis and Critical Control Point was released in the USA in the 60’s for food safety in the space programme; this remains inconsistent by country – with great variability.
– ISO 22000 – a Food Safety Management System model – for management and assurance of safety and suitability of foodstuffs – was first released on Sep 01, 2005; this is internationally more consistent with Codex adoption, with WHO • FAO supports.
– it applies to any industries in the food chain that deal with food preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs. It primarily deals with food safety in the food processes.
– it applies to any food organisation who is interested to see an management system in place – to prevent and control the food hazards including food contamination – so as to assure and improve food safety.
– A scientific, rational and systematic approach to identify, assess and control of food-safety hazards – from raw materials, production to final product use – with SYSTEM set up for MANAGEMENT to assure & improve food safety.
– Public health incidents may cost an organization its entire business Confidence to customers and consumers Increased market share and revenue Better cost-effective control of foodborne hazards Easy entry to international trade Compliance to legal requirements Integration with other management systems (e.g., ISO9001:2000 for food product / service quality)
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