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ISO 22000: Food Safety Management system
This newly standard adopted
by the International Standardization Organization
" ISO " is
expected to be one of the fast growing certificate in the world.
ISO 22000:2005
specifies requirements for a food safety management system where an organization
in the food chain needs to demonstrate its ability to control food safety
hazards in order to ensure that food is safe at the time of human consumption.
It is
applicable to all organizations, regardless of size, which are involved in any
aspect of the food chain and want to implement systems that consistently provide
safe products. The means of meeting any requirements of ISO 22000:2005 can be
accomplished through the use of internal and/or external resources with this new standard
MCI International is considered to be the first company in Syria
that implementing ISO 22000
HACCP
HACCP is a pro-active process control system by which food quality is ensured. This system has been adopted by many countries around the world and is mandatory in some countries. MCI International's experts are able to assist companies design and implement HACCP systems as well as provide training for their staff. The HACCP process consists of:
· Hazard Analysis,
· Identifying Critical Control Points (CCP),
· Establishing Critical Limits for each CCP,
· Monitoring CCP requirements and using the data gathered to effectively control processes,
· Corrective Action,
· Record keeping,
· Verification.
The ISO 9000 standards (Quality Assurance) provide an excellent framework for the inclusion of the HACCP principles and an ongoing basis for continual improvement. Monitoring, corrective actions, recording keeping and verification requirements are already contained within ISO 9000. Adding hazard analysis and CCP's to the quality system is relatively simple.
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