ISO 22000:2005

„We become just by performing just action, temperate by performing temperate actions, brave by performing brave action”

Aristotle

ISO 22000:2005

The standard has been developed within ISO by experts from the food industry, along with representatives of specialized international organizations and in close cooperation with the Codes Alimentarius Commission, the body jointly established by the United Nations' Food and Agriculture Organization (FAO) and World Health Organization (WHO) to develop food standards.
ISO 22000 is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service out-lets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
ISO 22000-2005, Food Safety Management Systems - Requirements for any organization in the food Chain was published on 1 st Sept 2005. It is first in family of food safety management systems standards.
This International Standard specified the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption.
This hygiene code is established by the Product Board for Horticulture with assistance from Dutch Food Authority and frugi venta, Dutch produce association in order to ensure food safety in the Netherlands. The procedures of this hygiene code are the elaboration of the legal regulations that apply to the treatment and transport of food and food ingredients.
The code is established based on the HACCP-system.
This scheme is accredited by one of the European Accreditation bodies, RvA under European Standard EN 45011/ISO Guide 65.
This hygiene code is specifically applicable to the organizations in the fresh, uncut vegetables, fruit & mushroom business. This means that the code can be used by traders, importers, exporters, sorters and packaging stations, auctions and organizations of growers.

• Interactive management
• System management
• Pre-requisite programmes
• HACCP principles

To know more about ISO 22000:2005 contact us.

If you want to know more about SQF 2000, EUREPGAP, BRC, BHC (Hotel & caterers & Fruits & Vegetables) please go through the following links:

SQF 2000: SQF Certification provides an independent and external validation that a product, process or service complies with international, regulatory and other specified standard(s) and enables a food supplier to give assurances that food has been produced, prepared and handled according to the highest possible standards.

EUREPGAP: EurepGAP started in 1997 as an initiative of retailers belonging to the Euro-Retailer Produce Working Group. It has subsequently evolved into an equal partnership of agricultural producers and their retail customer.

BRC: The benchmark for food safety management, the Food Standard has been extensively revised to reflect revised EU legislation and continuous best practice requirements. It is now in its 4th issue. The Standard was created to establish a standard for the supply of food products and to act as key piece of evidence for UK retailers and brand owners to demonstrate ‘due diligence’ in the face of potential prosecution by the enforcement authorities.

BHC – Hotels and Caterers.
Hygiene code for the Hotel & Catering Industry based on the HACCP system.
This Hygienic code is a specified version of the HACCP-System approved for the Catering and Hotel Industry and accredited by one of the European Accreditation Bodies, RvA under European standard EN 45011/ISO Guide 65.
The third version of the code was approved on 20th April 2004 and was released by Director of the Hotel and Catering Association. The hotel and catering trade hope, they have made a valuable contribution by this to food safety in general and to consumer confidence in a good, safe catering product.
It works with working instructions. In addition to the general operating processes, attention has also been paid to more specific processes, which only appear in certain business or types of business. The code now includes working instruction for presenting uncooled foods and for party catering. This code can be applied by all Hotels, Restaurants & Catering firms engaged in preparation, processing and serving of food.

BHC – Fruits and Vegetables.
This hygiene code is established by the Product Board for Horticulture with assistance from Dutch Food Authority and frugi venta, Dutch produce association in order to ensure food safety in the Netherlands. The procedures of this hygiene code are the elaboration of the legal regulations that apply to the treatment and transport of food and food ingredients.
The code is established based on the HACCP-system.
This scheme is accredited by one of the European Accreditation bodies, RvA under European Standard EN 45011/ISO Guide 65.
This hygiene code is specifically applicable to the organizations in the fresh, uncut vegetables, fruit & mushroom business. This means that the code can be used by traders, importers, exporters, sorters and packaging stations, auctions and organizations of growers.