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                  HistoryKCB ProfileReputation And CertificationOrganizational StructureCorporate cultureRepresent customersCompany Video History
                  Management SystemAgricultureForestrySustainable Textile CertificationIT ManagementFoodEnergyIP ManagementOrganicTechnical ServiceOther StandardsService
                  Food Safety

                  ISO22000 cultural background
                  Food enterprises have increasingly recognized that they need to provide adequate evidence and basis to demonstrate their competence in identifying and controlling food safety hazards and many aspects that may affect food safety.
                  One of the popular recognized principles of ISO22000 is hazards analysis and critical control point principle(HACCP) used for food safety management system(FSMS). The principle, implementation and relevant procedures of HACCP are developed by international food code committee, adopted by many standards related to food safety all over the world.
                  The customers and/or supervising institutes of some companies require them to conform to and obtain national standards certification. That the customers have to conform to multiple standards in different countries will be a problem that the organizations must face and solve. Therefore, the international accredited ISO22000 FSMS has provided a better resolution. The organizations will avoid the troubles of conformance to different standards in many countries, adopting this international standard instead of multiple standards.
                  ISO22000 FSMS requires to identify and assess all the potential hazards and risks, in order to determine the CCPs to be controlled within the organizations and food chains.

                  Benefits of implementing ISO22000
                  Conforming to HACCP principles
                  Coordinating voluntary international standard
                  Providing auditable standards, used for internal audits, self-assessment or third-party certification.
                  Combined with ISO9001 and ISO14001
                  Popularizing HACCP ideas all over the world
                  Using core technical resources of HACCP in critical parts in the processes
                  Reducing frequencies of audits to customers
                  Promoting competition power and market image and promoting company image.

                  Professional Classification

                  Classification Name of Business  Scope

                  A1

                  Poultry farming (including laying fowl farming and egg production)

                  B1

                  Fruit and vegetable growing

                  C1-1*

                  Slaughtering of livestock and poultry and processing of meat products

                  C1-2*

                  Processing of eggs and egg products

                  C1-4*

                  Processing of aquatic products

                  C1-5

                  Processing of bee products (excluding propolis)

                  C2-1*

                  Processing of fruit and vegetable products

                  C2-2*

                  Manufacture of bean products

                  C2-4*

                  Processing of perishable nuts

                  C3

                  Processing of perishable animal products and plant products (mixed  products)

                  C4-1*

                  Grain processing

                  C4-2*

                  Nut processing

                  C4-3*

                  Can processing

                  C4-4

                  Manufacture of drinking water

                  C4-4*

                  Manufacture of beverage

                  C4-5*

                  Manufacture of alcohol

                  C4-5

                  Manufacture of wine (rice wine, beer, wine, fruit wine, spirit)

                  C4-6*

                  Manufacture of baked foods

                  C4-7*

                  Manufacture of confectionery

                  C4-8*

                  Manufacture of edible oil and fat

                  C4-9*

                  Processing of instant food (including snack food)

                  C4-10*

                  Manufacture of sugar

                  C4-12*

                  Manufacture of tea

                  C4-13*

                  Manufacture of condiments and fermented products

                  C4-14*

                  Manufacture of nourishment and health care products

                  D1

                  Feed production *

                  D2

                  Pet feed production

                  E*

                  Catering industry

                  FI

                  Retail / wholesale

                  GI

                  Provision of transport and storage of perishable food and feed

                  GII

                  Provision of steady transport and storage of food and feed at ambient temperature

                  I

                  Production of food packaging and packaging materials

                  J

                  Manufacture of equipment

                  K

                  Manufacture of additives (including feed additives)

                  Manufacture of vitamins and nutrients

                  Manufacture of cleaning agents and disinfectants


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