ISO 22000 Certification Mark

• The customer has submitted to voluntary assessment (audit) in accordance with defined criteria (certification standard).
• A certificate and/or the authorisation to use a certification mark are only issued if the assessment (audit) does not reveal any major non-conformities with the requirements of the relevant standard.
• Certificates and/or certification marks are valid for a limited period of time. Interested parties can check the validity of individual certificates in the certificate database of TÜV SÜD Management Service GmbH.
• To maintain certificate validity, the certificate holder must complete and successfully pass annual announced assessment (audit) with a positive result.
• Unannounced audits are possible in specific cases.

Independent and qualified experts (auditors) apply the following auditing techniques:

• Document review:
  Review of documentation such as documented procedures, work instructions and test standards
  o Inspection of formulations and specifications
  o Assessment of food labelling
  o Specific traceability tests 
  o Assessment of analysis results
  o Inspection of training programmes and records

• On-site-audit:
  On-site inspection of all areas of the organisation
  o Evaluation of infrastructure and workspaces
  o Evaluation of operational and personal hygiene
  o Evaluation of the control of critical parameters and processes (emergency response, CCPs and OPRPs)
  o Review of the traceability of raw materials, products and packaging materials
  o Interviews of employees at the organisation
  o Comparison of documentation and actual workflows
  

• This certification does not constitute product certification. Certification thus does not provide any direct statements on the quality of a product or service of the certified customer. Certification in accordance with ISO 22000 does not mean that the company manufactures products or provides services of higher quality.
• Certification in accordance with ISO 22000 does not guarantee that a product or service always complies with the customer food safety requirements in all individual cases, even though this is one of the key objectives of the Food Safety Management System.