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Management Systems
Food Safety Management Systems
Food safety is a critical issue that must be managed throughout the food chain from farm to fork.
The consequences of food-borne illness can be catastrophic not only for the consumer and health services but also for the retailers and other organisations in the supply chain.
An important step in safeguarding food safety is the implementation of a structured Food Safety Management System (FSMS) that is incorporated into the overall management activities of the organization. The FSMS should address quality and legal requirements in addition to safety from contamination from physical, chemical, biological hazards.
NQA has a global presence and is ideally placed to assist in the organisation operating within the global food chain through two key services:
For further information please download the information below.
- FSSC 22000:2010
FSSC 22000:2010 Food Safety System Certification is an international standard developed for the certification of Food Safety Management Systems for food Manufacturing organizations.
- ISO 22000:2005
ISO 22000:2005 is an international standard that combines and supplements the core elements of ISO 9001 and HACCP to provide an effective framwork for the development, implementation and continual improvement of a Food Safety Management System.
- ISO 22000 Questionnaire
ISO 22000 food safety management questionnaire.
- HACCP
HACCP is the systematic preventive approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.
- BRC Consumer Products
The BRC Consumer Products Standard was first launched in August 2003 and was developed to enable retailers to exercise all due diligence in the avoidance of failure of the safety, legality and quality of non-food products, with particular reference to the EU General Product Safety Directive.
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