ISO 22000:2005 - Food Safety Management System Standard
Introduction
The International Organization for Standardization (ISO) has developed the ISO 22000:2005 Food Safety Management Systems Standard. Officially called ISO 22000:2005, Food safety management systems - Requirements for any organization in the food chain, ISO 22000:2005 is an international standard and defines the requirements of a food safety management system covering all organisations in the food chain from “farm to fork”, including catering and packaging companies.
There has been a continuous increase in consumer demand for safe food. This has led to the development of numerous food safety standards. The growing number of national standards for food safety management has led to confusion. Consequently, there is a need for international harmonization and ISO aims to meet this need with ISO 22000:2005.
ISO 22000:2005 - Food Safety Management System Standard training courses
The standard combines generally recognized key elements to ensure food safety along the food chain including: interactive communication; system management; control of food safety hazards through pre-requisite programmes and HACCP plans; and continual improvement and updating of the management system.
ISO 22000:2005 is intended to define the requirements for companies that desire to exceed the regulatory requirements for food safety.
Awareness courses
No organisation can afford to ignore its legal obligations with regard to food safety. Implicit in the successful management of food safety is the development of an effective management system.
Read More
Implementation courses
This course will also give you the skills and techniques to measure the effectiveness of your food safety management system through audit.
Read More
Auditor courses
The primary objective of this training course is to instruct food safety auditors in the principles and practices specific to auditing for conformance with ISO 22000:2005, including planning and preparation of the audit, audit practices, and reporting audit findings.
Read More
