fssc22000 certification in delhi

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fssc22000 certification in delhi stands for Food safety Standard Certification. This standard is developed by Foundation for food safety in coordination with Confederation of food and drink industries of the Europe union.

fssc22000 certification in delhi

fssc22000 certification in delhi stands for Food safety Standard Certification. This standard is developed by Foundation for food safety in coordination with Confederation of food and drink industries of the Europe union. fssc22000 certification in delhi standard is accepted by multinationals and is fully recognized by GSFI (Global Food Safety Initiative) along with IFS, BRC and SQF food safety management schemes. The main part of fssc22000 certification in delhistandard that it gets align with other standards too such as ISO 9001 and ISO 14001 which makes the system effective. fssc22000 certification in delhi is an international standard which is introduced for the safety of the food management system, designed for the food manufacturers. fssc22000 certification in delhistandard is the combination of the requirements of the standard ISO 22000:2005 (Food Safety Management System) and PASS220:2008 (prerequisite programs on food safety for food manufacturing).

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Benefits Of Fssc22000 Certification In Delhi:-


ISO 22000:2005 certification in delhi can be applicable to all organizations along the food chain, from primary producers to food manufacturers but FSSC22000 certification in delhiis specifically designed for food manufacturers. The main objective of this scheme is for the audit purpose and for the certification of the food safety management system of food manufacturers that manufactures or process:-
 

1. Includes perishable animal products, but excludes slaughtering and pre-slaughtering(eggs, meat, dairy and fish products).

2. Products with long shelf life at ambient temperature (i.e. canned products, biscuits, snacks, oil, drinking water, beverages, pasta, flour, sugar, salt).

3. (Bio)Chemical products for food manufacturing (i.e. vitamins additives and bio-cultures) but excluding technical and technological aids.

4. Perishable vegetable products (i.e. fresh fruits and fresh juices, preserved fruits, fresh vegetables, preserved vegetables).

 

 

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