USA ISO HACCP 22001 Course in Islamabad Pakistan

1 year ago Rawalpindi, Pakistan Ad Views:243 Ad ID: 39197

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USA ISO HACCP 22001 Course in Islamabad Pakistan,USA ISO HACCP 22001 Course in Islamabad Pakistan,

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Rawalpindi, Pakistan 0311-5193625, 0092-335-4176949,ISO 22000 is a Food Safety Management System that can be applied to any organization in the food chain, farm to fork. Becoming certified to ISO 22000 allows a company to show their customers that they have a food safety management system in place. This provides customer confidence in the product.ISO 22000:2018 sets out the requirements for a food safety management system and can be certified to. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe.HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.There are several major differences between ISO 22000 and ISO 9001. ISO 22000 does not permit exclusions of any element. ISO 9001 is a general standard that can be applied to any organisation. ISO 22000 is a sector specific standard that describes a specific process to develop a food safety management system.HACCP is an industry-specific hazard assessment tool which focuses on preventing hazards rather than inspecting end-products. This tool can be applied throughout the food chain from primary production to final consumption.This is different from the HACCP system which is a universally recognized Food Safety System. The system enables the identification and control of hazards that may occur in food production process. It focuses on the prevention of potential hazards by strictly monitoring and controlling each critical control point of the food production process. Even though the system initially consisted of three principles, over the years it has been revised and many changes have been made in order to simplify and make its implementation easier. The initial concept of HACCP has never changed.These are points in a food's production--from its raw state through processing and shipping to consumption by the consumer--at which the potential hazard can be or eliminated. Examples are cooking, cooling, packaging, and metal detection.controlled 4Analyze hazards- Potential hazards associated with a food and measures to control those hazards physical, such as ground glass or metal fragments. ISO 22000 4Reduces contaminations Reduces recall / product destruction4 Provides market protection4 Provide preferred supplier status4 Demonstrates greater professionalism4 Improves marketability4 Demonstrate conformance to international standards and regulations as per requirements of overseas market 4 Transforms commodities into branded products4 International acceptance4 4 4 4 Provide Safety To Food Product Provide Confidence to the Customer for Food Safety Improve the quality of Food and Mitigate Food Risk are identified. The hazard could be biological, such as a microbe; chemical, such as a toxin; or

2. Establish procedures to monitor the critical control points- CCP includes the parameter which can effect4 Establish corrective actions to be taken when monitoring shows that a critical limit has not been met-4 For example, reprocessing or disposing of food if the minimum cooking temperature is not met.