ISO 22000 : 2005 ISO 22000
Standard for safe food supply chains
Development of the food industry today with the very rapid increase. Along with the development found in many problems related to "food borne illness or disease that is caused by food. In European countries and the United States, this problem has been anticipated by a published method to perform risk analysis / risk analysis of hazards caused by food in the process penyediaannya. This method is called> HACCP (Hazard Analysis & Critical Control Points), and every organization that sells its products in Europe and America, they must meet these requirements. But in reality, this method only works only for risk analysis. While the needs of the industry in general and the food industry in particular is how to increase the productivity performance of the organization so that it can increase profit margins and efficiency of the organization. Of course, not be separated from how to increase customer satisfaction. There is a solution, that is implementing the ISO 9001:2000. However, the two systems are separate in each body of the organization in a difficult course for the organization in the two systems. Based on this need, the international agreement to publish a new system that includes HACCP and ISO 9001 as well as some other systems of similar standard from various countries in Europe and America. This is also the solution for many industries that make exports to Europe and the United States where they face during these many requirements from different countries who each set requirements appropriate to the needs of the country. System is ISO 22000:2005 which it began in June 2002 and published at the end of 2005. The scope of ISO 22000:2005 more knowledgeable of HACCP, ISO 22000:2005 is applied to the entire food chain for both food and feed (cattle feed) from upstream to downstream products to the product, from the farm (agriculture / livestock) until food is ready food.
ISO 22000:2005 contains the standard / element that enables the organization / industry in the improvement of sustainable (continual improvement) as well as ensure security products to be consumed
Related ISO 22000:2005
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ChecktList ISO 22000.(word)
ISO 22000 Standard for safe food supply chains.(pdf)
ISO 22000 Standard (pdf)
ISO 22000_2005 Powerpoint Presentation Ireland Revison (pps)
Monday, May 4, 2009
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ISO 22000:2005 (HACCP) Consultants helps saving money and resources
ISO 22000:2005, commonly known as Hazard Analysis and Critical Control Points (HACCP) is a food safety system. HACCP is an organized method that analyzes food processes and determines the possible hazards. From the primary producer to final consumer (such as producers of equipment, packaging material, cleaning agents, additives and ingredients), HACCP is a system that can be widely used throughout the food chain.
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