Food Safety Management System (FSMS)
ISO 22000: 2018
The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. This provides maximum benefit for the organization and interested parties. ISO 22000 has been aligned with ISO 9001 in order to enhance the compatibility of the two standards.
ISO 22000 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.
Food Safety Management is an international standard providing guidelines for having food safety management system in an organization engaged in manufacturing, processing and packaging of food items for human consumption. In addition, the system is based on seven management principles of HACCP (Hazard Analysis Critical Control Points), which are given below:
- Conducting Hazard Analysis
- Identification of Critical Control Points
- Establishing Critical Limits against each CCP
- Monitoring of the CCP’s against critical limits established
- Establishing Corrective Actions for non-compliances
- Record keeping
- Verification of the processes
- TCCPL with its competent staff and auditors are able to identify and suggest any organization positive
- Changes for continual improvement of their food safety management system