ISO 22000 certification

ISO 22000 plays a vital role in ensuring quality and transparency in food processing and production facilities, including feed plants. There are three primary safety hazards in food and beverage manufacturing that ISO 22000 addresses: biological, chemical and physical. 

The key components of the ISO 22000 certification seek to address those hazards by identifying and dealing with them. Earning ISO 22000 Certification involves:

1. a documented food safety management system 
   to manage the processes throughout the facility
2. establish prerequisite programs 
   to ensure a sanitary environment
3. institute an Hazard Analysis Critical Control Point principal
   which identifies, prevents and eliminates hazards (HACCP)

In 2015, we received ISO 22000 certification for our oil-free production facility, which manufactures oil-free air compressors, blowers, and air treatment products in Antwerp, Belgium. In order to comply, we implemented the same Hazard Analysis Critical Control Point (HACCP) and safety procedures as used by top food companies. Derived from the ISO 9001 quality assurance certification, ISO 22000 is aimed at any organization in the Food and Beverage industry that wishes to implement systems that consistently provide safe food products. According to the standard, an organization needs to demonstrate its ability to control food safety hazards.