ISO 22000 Certification in Delhi | ISO 22000 Certification Cost

What is ISO 22000 certification ? - We are a medium which helps you to generate different certifications with ease. Here we will make you aware of the benefits of ISO 22000 certification. ISO 22000, the general derivative of ISO 9000, is the first international standard addressing Food Safety Management System. ISO 22000 certification in Delhi allows organizations to identify as well as control food safety hazards. Before discussing ISO 22000 certification cost let’s have a look at the key elements of this certification.

ISO 22000 certification in Delhi involves the following key elements:

1. Pre-requisite programs : - Policies and procedures implemented in an organization relate to the role manufacturing environment plays in creating safe food products.

2. System management : - A structured management system is important for ensuring that the Food Safety Management System is carried out properly in an organization.

3. Interactive communication : - Effective communication ensures that all potential food safety hazards are correctly recognized and controlled.

4. HACCP principles : - The key element of maintaining a successful FSMS is analyzing potential hazards because it provides an organization with effective measures of control. Unlike other Food Safety Management Systems Certification programs (FSSC 22000 and SQF), the ISO 22000 certification in Delhi does not have any specific needs for pre-requisite programs but it requires that the organization identifies as well as implements the appropriate programs.

The standards provide the means to determine why certain identified hazards need to be controlled by an organization. ISO 22000 contains the specific requirements to be addressed by the Food Safety Management System.

• Overall Food Safety Policy for an organization.
• Planning and designing a management system as well as documenting the system.
• Managing records of the system performance.
• Maintaining a group of qualified individuals for forming a Food Safety Team.
• Following HACCP principles.
• Establishing a system for identification of the product.
• Maintaining a documented procedure for handling product withdrawal.
• Controlling, monitoring as well as measuring devices.