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ISO 22000 - Hygiene


In the food industry, Managers need to understand and control risks associated with their activity and to be able to act effectively to improve and monitor food safety.

Consumer safety through controlled food production is a result of good practices.

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 organisation.

ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and 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. It therefore provides the means to determine and document why certain identified hazards need to be controlled by a particular organization and why others need not.

Food related businesses across the world use the framework of ISO 22000 and HACCP as the basic tools for their food safety management programmes.

Registration of systems that are compliant with ISO 22000 can be achieved through QUAY AUDIT UK Limited.

We ask you to submit your documents and practices to our confidential scrutiny prior to certification award. Regular return visits (audits) will ensure the continuance of registration and enable you to declare your accredited registration status.

The attainment of accredited registration is a legal or commercial requirement of many purchasers and will result in access to clients that would not otherwise be possible.

The International Standards Organisation has structured the standards produced to enable easy integration with others in the series. Integrated management systems that describe a businesses management can be readily expanded once a basic structure is established.

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