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We're here to help you find itFood Safety Management certification is a testament to an organization’s adherence to established food safety standards. It demonstrates that a company has implemented a systematic approach to controlling food hazards, ensuring that food is processed, prepared, and handled safely. It's based on principles of Hazard Analysis and Critical Control Points (HACCP) and relevant regulations like ISO 22000. This certification is used by food industry players to validate their commitment to food safety, manage risks, increase customer trust, and ensure legal compliance. It is crucial for preventing foodborne illnesses and can enhance market access and competitiveness for certified companies.
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Hazard Analysis and Critical Control Points (HACCP) is a systematic approach used in food safety management. It identifies critical points in the process of food production where risks of contamination can occur and sets up strict controls to prevent hazards. By monitoring and controlling each step of the process, HACCP helps ensure the food product is safe to consume. This method is essential for maintaining food safety standards and is often a core part of certifications like ServSafe, which contribute to a professional being recognized as a certified food handler.
ISO 22000 is a globally recognized standard that defines the requirements for an effective food safety management system. It helps organizations ensure they can control food safety hazards and ensure that food is safe for consumption. The standard integrates principles of the Hazard Analysis Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By complying with ISO 22000, companies demonstrate their ability to control food safety hazards and meet the demands of customers or regulators. It's essential for businesses looking to build trust and ensure compliance in the food supply chain.
