It can show the organization's commitment to food safety through food safety management system certification
With the development of economic globalization and the improvement of social civilization, people are paying more and more attention to the food safety; They require organizations that produce, operate and supply food to prove that they have the ability to control the hazards of food safety and the factors that affect food safety.
customer expectations, social responsibilities makes the organization of food production, operation and supply gradually recognizes that there should be standards to guide, safeguard and evaluate food safety management, this leads to the generation of the food safety management system.
Food Safety Management System (FSMS), the certification is based on ISO 22000/ GB/T 22000. ISO 22000 using the ISO9000 standard architecture, applying the HACCP principle as a method to the whole system; It is clear that hazard analysis is the core of the plan for the realization of safety food, the product characteristics, expected uses, flow charts, processing steps and control measures made by the Codex Alimentarius Commission (CAC) are used as inputs to hazard analysis, at the same time, the HACCP plan and its precondition - the combination of the premise and the dynamic and the equilibrium.
ISO22000 expresses the common requirements in food safety management, this standard applies to all organizations in the food chain that would like to establish an organization that guarantees the food safety system, regardless of its size, type and the products it provides. It is applicable to the producers of agricultural products, animal feed producers, food producers, wholesalers and retailers; it also applies to food related equipment suppliers, logistics providers, packaging materials suppliers, agricultural chemicals and food additives suppliers, food service providers and restaurants.
■ Integration of standards and technical regulations on food quality, health and safety adopted by all countries in the world, and it provides international standards for the food safety management system;
■ Extending the scope of the food safety management system, and put forward the requirements for the food safety control of the whole food chain, it embodies the new concept and new model of food safety management from farmland to table whole course supervision;
■ It establishes the role of the HACCP principle in the food safety management system, and put forward the basic requirements to meet the premise scheme, and methods of controlling food safety hazards through operational precondition and HACCP plan control combination;
■ Emphasis on the importance of communication within and outside the organization for the management of food safety;
■ The establishment of traceability system and the withdrawal mechanism for unsafe products fully reflect the management concept of modern food safety;
■ With the ISO 9000 standard as the basic framework, it helps to integrate with other management standards.
GB / T22000 food safety management system in the food chain requirements of various organizations
GB / T27301 food safety management system meat and meat products manufacturing enterprises requirements
GB / T27302 food safety management system quick-frozen convenience food manufacturers requirements
GB / T27303 food safety management system canned food manufacturers requirements
GB / T27304 food safety management system requirements of aquatic products processing enterprises
GB / T 27305 food safety management system juice and vegetable juice manufacturers requirements
GB / T27307 food safety management system frozen fruits and vegetables manufacturers requirements
CNCA / CTS 0006-2008A (CCAA 0001-2014) Food Safety Management System Grain Processing Companies Requirements
CNCA / CTS 0007-2008A (CCAA 0002-2014) Food Safety Management Systems Feed Processing Business Requirements
CNCA / CTS 0008-2008A (CCAA 0003-2014) Food Safety Management System Requirements for Edible Oil, Oils and Fats and Their Products Manufacturers
CNCA / CTS 0009-2008A (CCAA 0004-2014) Food Safety Management System Requirements for Sugar Enterprises
CNCA / CTS 0010-2008A (CCAA 0005-2014) Food safety management system Starch and starch products manufacturer requirements
CNCA / CTS 0011-2008A (CCAA 0006-2014) Food Safety Management System Requirements for Bean Production Enterprises
CNCA / CTS 0012-2008A (CCAA 0007-2014) Food Safety Management System Egg & Egg Products Manufacturer Requirements
CNCA / CTS 0013-2008A (CCAA 0008-2014) Food safety management system Confectionery manufacturer requirements
CNCA / CTS 0014-2008A (CCAA 0009-2014) Food safety management system Confectionery manufacturer requirements
CNCA / CTS 0016-2008A (CCAA 0010-2014) Food Safety Management System Condiments, Fermented Products Manufacturers Requirements
CNCA / CTS 0017-2008A (CCAA 0011-2014) Food Safety Management System MSG Production Enterprise Requirements
CNCA / CTS 0018-2008A (CCAA 0012-2014) Food Safety Management System Requirements of Nutraceutical Products Manufacturers
CNCA / CTS 0019-2008A (CCAA 0013-2014) Food Safety Management System Requirements for Frozen Beverage and Ice Manufacturing Enterprises
CNCA / CTS 0020-2008A (CCAA 0014-2014) Food Safety Management System Requirements for Food and Feed Additive Manufacturers
CNCA / CTS 0021-2008A (CCAA 0015-2014) Food Safety Management System Food Alcohol Production Enterprise Requirements
CNCA / CTS 0026-2008A (CCAA 0016-2014) Food Safety Management System Beverage Manufacturer Requirements
CNCA / CTS 0027-2008A (CCAA 0017-2014) Food Safety Management System Tea, Tea-Containing Products and Substitute Tea Processing Manufacturers Requirements
CNCA / CTS 0010-2014 (CCAA 0018-2014) Food Safety Management System Nut Processing Enterprise Requirements
CNCA / CTS 0011-2014 (CCAA 0019-2014) Food Safety Management System Convenience Food Producers Requirements
CNCA / CTS 0012-2014 (CCAA 0020-2014) Food Safety Management System Fruit and Vegetable Products Production Enterprise Requirements
CNCA / CTS 0013-2014 (CCAA 0021-2014) Food Safety Management System Transportation and Storage Enterprise Requirements
CNCA / CTS 0014-2014 (CCAA 0022-2014) Food Safety Management System Requirements for Food Packaging Containers and Materials Manufacturers
■ Help organizations meet internationally recognized standards for food safety and make products widely accepted worldwide;
■ Help organization strengthen enterprise management, monitor production, stabilize operation, improve performance and achieve benefit;
■ Help the organization to strengthen quality management, improve the quality of food, improve customer satisfaction and loyalty;
■ Ensure continuous improvement through systematic review;
■ Improve the internal operation of the organization, reduce the loss of products, and improve the ability to control the safety of food;
■ Strengthen the brand advantage of the organization and improve the competitiveness of the organization market;
■ Enhancing consumer confidence and maintaining the interests of consumers more effectively.
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