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FSSC 22000 Certification

The FSSC 22000:2010 plan is completely perceived by the Global Food Safety Initiative (GSFI), the benchmarking body for the harmonization of worldwide nourishment security measures, alongside other sustenance wellbeing administration plans like the BRC, IFS and SQF plans. The solid component of ISO 22000:2005 in the standard makes it adjust to other nonexclusive administration frameworks, for example, the ISO 9001 and ISO 14001 to empower compelling framework combination. FSSC 22000:2010 is a worldwide standard produced for the confirmation of Food Safety Management Systems for nourishment makers. It joins the necessities of ISO 22000:2005 (Food Safety Management Systems prerequisites) and PASS220:2008 (essential projects on nourishment wellbeing for sustenance fabricating.

Standard derived by more explicit addressable of Pre Requisite Programs; like

  • Construction, buildings and premises
  • Layout of the facility
  • Employee facilities and utilities
  • Control of air, water and energy
  • Waste disposal
  • Equipment and Infrastructure management
  • Personal hygiene
  • Sanitation
  • Purchased material control

Applicability

  • ISO 22000 food safety certification is applicable to all manufacturing and service sectors associated with food

Requirements:

  • It is a standard for Food Safety Management System (FSMS)

Some of key requirements are:

  • Compliance with all statutory and regulatory requirements pertaining to products being
  • manufactured / service being provided
  • Food safety policy
  • Good infrastructure and work environment to control food hazards
  • Implementation of prerequisite plans
  • Implementation of operational prerequisite plans
  • Hazard analysis and critical control point identification (HACCP)
  • Control of non-conformity
  • Validation of food safety control measures

Main requirements of ISO 22000 certification:

  • Fulfillment of all statutory and regulatory requirements specified for products/services being offered
  • Food safety policy
  • Emergency preparedness and response
  • Sophisticated infrastructure and work environment to control food hazards

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