ISO 22001 : 2005

  • ISO 22001 : 2005

    Certification services provides clients a systematic method for analyzing food processes, determining the possible hazards, and designating the critical control points. These steps are necessary to prevent unsafe food from reaching the consumer.

  • Need of ISO 22001 : 2005 certification

    Analysis of food hazards: Biological, chemical or physical . Identification of critical control points: Raw materials, storage, processing, distribution and consumption. Establishment of critical control limits and preventive measures: For example, minimum cooking temperature and time. Monitoring of these critical control points. Establishment of corrective actions. Keeping records. Systematic and regular auditing of the system in place by independent third party certification bodies.


  • Advantages:

    Identifies and prevents hazards from contaminating food.
    Based on sound science.
    Places responsibility for ensuring food safety on the food manufacturer or distributor.
    Helps food companies compete more effectively in the world market thereby reducing barriers to international trade.