At Accent-TS, we recognize the critical responsibility of maintaining the highest standards for food safety. That is why we are proud to be ISO 22000 certified, adhering to the world’s most recognized standard for a Food Safety Management System (FSMS).
This certification is a comprehensive, globally integrated approach that combines the principles of HACCP (Hazard Analysis and Critical Control Points) with management system principles, ensuring that our part of the food chain is safe, efficient, and transparent.
What ISO 22000 Means for Our Clients:
- Guaranteed Safety: You benefit from a structured system designed to prevent, eliminate, or reduce food safety hazards to acceptable levels. Our processes are continuously monitored and validated, giving you peace of mind regarding the integrity of the products or services we provide.
- International Recognition: By adhering to this global standard, we demonstrate our commitment to best practices recognized worldwide. This is vital for clients involved in international trade and ensures uniform, high-level compliance regardless of geography.
- Risk Reduction: Our FSMS requires us to proactively identify and manage potential hazards (biological, chemical, and physical) at every stage of our operations. This systematic approach minimizes risk and ensures a reliable supply chain.
- Regulatory Compliance: The standard integrates and aligns our processes with applicable statutory and regulatory food safety requirements, reducing your compliance burden and enhancing confidence in our ability to meet legal obligations.
The Foundation of Our Food Safety Excellence:
Achieving ISO 22000 certification requires a rigorous, continuous commitment to four key elements:
- System Management: Establishing a clearly defined and documented FSMS that is systematically integrated into our overall business processes.
- Interactive Communication: Maintaining effective communication both internally and externally (with suppliers, customers, and regulatory bodies) regarding food safety hazards and control measures.
- Prerequisite Programmes (PRPs): Implementing fundamental conditions and activities necessary to maintain a hygienic environment throughout the food chain (e.g., sanitation, pest control, equipment maintenance).
- HACCP Principles: Applying the seven principles of HACCP, including hazard analysis, determining Critical Control Points (CCPs), and establishing effective monitoring and corrective actions.
