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22000 Certification

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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