If you have any consultation or doubt about the voluntary product certification business,
Please call the hotline
4006161189
Or inquire on the phone:
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Mail box:
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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 |
11遠程審核申請書
10產品符合衛生安全要求的自我聲明
1管理體系認證/再認證申請書
1.1管理體系認證再認證申請書附件1
1.2申請書附件2
2產品服務接受準則清單
3多場所清單
4臨時場所清單
5竣工工程項目清單
6產品符合衛生安全要求的自我聲明
7認證申請組織食品添加劑使用清單
8擴大管理體系范圍申請表
9認證證書變更申請書
10轉換備案申請表(轉機構適用)
2認證服務合同書(管理體系)
合同附件--確認的審核時間
技術支持:北京網站建設
原創先鋒