ISO 22000 Certification in Saudi Arabia

Hazard analysis and critical control points refer to an international standard set by the International Organization for standardization to ensure the safety of food along the entire supply chain. It ensures the safety of food from the microbial infection and other hazardous factors that may harm the food supply chain. 

The standard help to prevent the food from the biological, physical and chemical hazardous factors affecting the quality of the food. An Organization seeking for the ISO 22000 Saudi Arabia  prefers isocertificatedubai.ae consulting service to achieve the accreditation within the limited time span with low investment. Our consultants are from food and related fields such as manufacturing food finished products, etc. 

The basic requirement of the HACCP ISO 22000 includes seven key points. These points states to conduct a hazard analysis, identification of the critical points, establish critical limit for preventive measures, establish monitoring requirements, corrective actions, documentation to keep records, regular review of the HACCP system. It required a formal documented process that keeps a track of the hazardous factors and the corrective steps taken to prevent the hazardous factors to contaminate the food and finished products.   

The standards have now set a standard for the safety of the products like dairy, seafood, honey, meat, maple syrup, vegetables, processed egg, shell eggs, processed fruits and poultry hatchery sectors of the food industry. HACCP ISO 22000 Certification facilitates the safety of the entire food supply chain throughout Dubai. With the expert assistance and detailed knowledge of the standard an organization can gain the ISO certification within the minimum possible time. The standard incorporates the HACCP and Good Manufacturing Practices (GMP) prevailing in the organization. In Dubai and other region of the UAE HACCP is a priority among the various food industries. isocertificatedubai.ae provides high quality consulting service to the organization in the accreditaton process of the HACCP ISO 22000 Certification.