ISO 9001:2015 QMS
ISO 14001:2015 EMS
ISO 45001:2018 OHAS
ISO 22000:2005 FSMS
ISO 22716:2007 CGMP
ISO 13485:2016 MD-QMS
HACCP: CAC/RCP-1, 1969
GMP: CAC/RCP-1, 1969
GHP: CAC/RCP Kor.3 1997
BRC Food Manufacturing
BRC Food Packaging
L-3 Compliance Officer
Legionella Risk Assessment
Food Shipment inspection
Safety Device Inspection
Food Defense Risk Assessment
ISO 22000 specifies requirements for a food safety management system where an organization in
the food DhaiY frow farw to fork Yeeds to dewoYstrate its adility to DoYtrol food safety hazards
in order to ensure that food is safe at the time of human consumption. ISO 22000 food safety is a
truly international standard suitable for any business in the entire food chain, including interrelated
organizations such as producers of equipment, packaging material, cleaning agents,
additives and ingredients. The systems provide a mechanism for process control that aims at
reducing the chances of food contamination by lowering microbial action to the bare minimum.
This system works on proactive approach in the prevention of food contamination and hazards
before they actually happen.
ISO 22000Certification is an independent third-party confirmation that your organization
conforming the requirements of ISO 22000 Standard, however certificate of compliance issued for
3-year validity whereas continual improvement maintain by periodic surveillance audit.
Any Legal entity whether small or big business operator, national or multinational organization
who want to mitigate all potential risks to food processing and ensures the final product is safe
and that quality food is available for consumption and distribution. The criterion of the HACCP is
based on scientifically documented food production processes and offers a legally and
scientifically binding approach towards standardization of the quality measures of food production
systems and supply chains.
Review the organization prerequisite and requirements with latest updated ISO 22000 standard.
Contact with CB (BISCE Certification) for assessment of fulfillment of Standard requirements.
Elementary requirements are given below.
The rationale inspiring this realization is based on the fact that food production targets the
human population and unquestionably, many people would prefer food that is certified to
be produced at the highest level of quality and safety.
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