ISO 22000: 2005 group training

Group training – ISO 22000: 2005

Inside its company, MNS Group conducted group training for companies of Sumy Meat Company and Mariupol Poultry Farm. According to the product safety management system.

During the training, the expert auditor told how to develop, implement and update the requirements of the standard in the chain of production and consumption of food products. This ISO 22000: 2005 standard includes the principles of hazard analysis at critical points (HACCP). Hazard analysis is the key to an effective food safety management system.

After training, companies can already analyze their processes and develop the food safety management system itself. This standard applies to all organizations, regardless of size, who are in any way involved in the food chain and want to implement systems that consistently provide each other with safe products.

As you know, on September 20, 2015, the Law of Ukraine “On Basic Principles and Requirements for Safety and Quality of Food Products” entered into force. The said law provides for the implementation in Ukraine of a European model of a system for ensuring the safety and quality of food products, based on HACCP procedures. also,

On December 21, 2017, the Law of Ukraine “On safety and hygiene of feeds” was adopted, according to which the requirements for the implementation of the HACCP system apply to feed market operators engaged in the production, circulation and use of feeds, effective from January 2020.

When introducing the ISO 22000 system, it already incorporates the principles of HACCP, so companies choose this standard to implement and demonstrate compliance with applicable regulatory and legislative requirements for food safety. This gives a plus in the exchange of information about the safety of products with suppliers, consumers.

Congratulations to the Sumy meat company and the Mariupol poultry farm with the training on the ISO 2200: 2005 system, we hope that the acquired knowledge will help you develop, implement and constantly maintain the food safety system at the highest level.

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