ISO 22000 FSSC

ISO 22000 Standard:   Issued by International Organization for Standardization (ISO), it establishes a monitoring system that includes the development of preventive or corrective procedures to prevent food contamination hazards, ensuring all chocolate varieties are safe for consumption from the moment of production until they reach the consumer. It enhances consumer confidence in the quality of our products.

The standard includes identifyning, evaluating, and preventing potential hazards that may effect food safety :

1.Biological Hazards: Include bacteria, viruses, parasites, and fungi.

2.Chemical Hazards: Include contaminants such as natural toxins like aflatoxin, and unauthorized additives.

3.Physical Hazards: Include any unintended substance in food that causes harm, like plastic, stones, and metals.

The ISO 22000 Standard Includes Several Elements:

1.Food Safety Management System (FSMS): Establishing quality and food safety policies and objectives, and determining how to achieve them to assess the organization's compliance.

2.Hazard Analysis and Critical Control Points (HACCP): as a methodology for identifying and controlling or eliminating hazards. For example, hazard identification: product contamination due to workers, Critical Control Point (CCP): through food safety instructions and providing training for workers on personal hygiene during work. Control measures: daily compliance monitoring by the quality and food safety controller. Periodic control through laboratory swabs to ensure that the work environment and surfaces are free of contaminants. Corrective actions: in case of early detection of contamination, steps should be taken to remove the source and enhance training and supervision. Documentation and recording: record all actions and results related to workers' training, daily monitoring, and laboratory tests. Verification and review: periodic review of the effectiveness of the measures taken and updating them as necessary. This approach helps to ensure the identification, reduction and prevention of contamination risks in the food production environment, there by enhancing the safety of the final product.

3.Pre-Request Programs (PPRs) - Supportive programs for a safe work environment, related to hygiene, training employees, maintenance of facilities and equipment, supplier management, pest control, waste management, emergency preparedness, traceability system, and control of temperature and humidity.

4.Verification of System Effectiveness and Continuous Improvement: Through the collection, organization, and analysis of verification data, records of non-conformities in ''Good Manufacturing Practices'' (GMP) tours, internal and external audits; documentation and recording of procedures and policies, and maintaining records that prove system effectiveness.