KONSULTAN ISO 22000 HACCP FOOD SAFETY QUALITY SERTIFIKASI MANUAL TRAINING BRC

ISO 22000 - HACCP - BRC - FOOD SAFETY QUALITY

noreply@blogger.com (Unknown) — Tue, 17 Mar 2009 17:00:00 +0000

Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the customer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Food safety is ensured through combined efforts of all the parties participating in the food chain.
Organizations within the food chain range from feed producers and primary producers through food manufacturers, transport and storage operators and sub contractors to retail and food service outlets (together with inter-related organisations such as producers of equipment, packaging material, cleaning agents, additives and ingredients).

ISO/TS 22004:2005 - How to implement a food safety management system

noreply@blogger.com (Unknown) — Tue, 17 Mar 2009 16:56:00 +0000

ISO followed up its publication of ISO 22000:2005, the International Standard for food safety management systems, with ISO/TS 22004:2005, which gives implementation guidance... (read more...)

ISO 22000 is first in family of food safety management system standards

noreply@blogger.com (Unknown) — Tue, 17 Mar 2009 16:37:00 +0000

ISO 22000:2005, published on 1 September 2005, is a new International Standard designed to ensure safe food supply chains worldwide and the first of a family on food safety management systems... (read more...)