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E-mail: office[@]tqc.ro
Phone: 021.311.74.85
0728.30.20.33
0728.33.09.42
Fax: 021.319.84.85
Certificates
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ISO 22000:2005 / HACCP CertificationThe reference standard ISO 22000:2005 combines the following key elements, recognized internationally, to ensure food safety along the food chain until the final point of consumption:
- interractive communication
- system management
- HACCP principles;
- preliminary programs
According to ISO 22000/HACCP, a priority of any branch of agricultural organizations is to consolidate the management of food safety because:
* It must demonstrate the ability to control food safety hazards relating to fulfillment of the requirements for safe food approved by regulatory authorities, consumers and customers.
* It needs to improve monitoring of customer satisfaction through efficient control of the food safety hazards (it is much more effective to prevent than to correct).
Organizations involved in producing, packaging, distribution and sale of food must ensure the safety of these products is not compromised in the flow of food. This can be achieved through the implementation and certification of a management system of food safety.
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