After time of exchanging and discussing, KNA CERT has successfully signed a cooperation agreement with TUV Austria on FSC/CoC certification services. Accordingl...
Food safety is the prevention, elimination and control of food risks from production bases to consumption places. Because food hazards can occur at any stage of process, every company in the food supply chain must adequately implement hazard control measures. In fact, food safety is only guaranteed through cooperative effort of the government, producers, retailers and the last consumers.
Subjects of application are all organizations of food industry regardless of their scopes and their areas, ISO 22000:2018, Food Safety Management System requests organizations in the food chain to convert food safety management into continuous improvement. This standard provide the preventive approach to food safety through supporting the identification, prevention and reduction of hazards in the food chain.
The new edition brings clear understanding to thousands of companies in the world that used this standard. Its latest innovations include:
This new standard provides the ability to control hazards of food safety and link key elements: interactive communication, system management, prerequisite programs and principles of hazard analysis and critical control points (HACCP).
Mr Jacob Faergemand, Chairman ofoff ISO/TC 34 Technical Committee, food products, Sub-committee 17, Food Safety Management System, who improved this standards, said: "To meet market's demands of food safety, ISO 22000 was established by relevant parties in food safety organizations such as: administration, consumers, pre-audit, industry and research. When a food safety management system is developed by users of ISO 22000, there is no doubt at all that market's demands will be met."
ISO 22000: 2018 cancels and replace ISO Organizations that were certified ISO 22000:2005 have 3 years to convert into a new version.