VIỆN KIỂM NGHIỆM AN TOÀN VỆ SINH THỰC PHẨM QUỐC GIA

ISO 22000 is a standard developed by the international standardization organization ISO in the food safety field. Applying the food safety management system - ISO 22000 is a strategic and right decision for organizations, improving their overall performance in terms of food safety. The ISO 22000 content is valid and globally accepted. Therefore, we provide a service in ISO 22000 management system certification to help food processing and manufacturing businesses control hazards from farming and fishing to distribution to consumers.

1. Benefits of ISO 22000 Certification

Although there is no mandatory regulation for ISO 22000 certification, this certification develops more prevalent in food businesses. Since ISO 22000 certification gives them several benefits in food safety control:

• Increase opportunities to export and integrate into the world market: ISO 22000 is an accepted and valid standard on a global scale.
• Help businesses have better control in the entire process of management and processing and production.
• Minimize the risk of errors and risks related to food safety, as well as limit hazards in production and processing.
• Build credibility with customers.
• Not eligible for a Certificate of eligibility for food safety (Item k, Clause 1, Article 12, Decree No. 15/2018/ND-CP dated February 2, 2018).

2. Accreditation of certification capacity

National Institute for Food Control has been accredited with the Food Safety Management System Certification in accordance with ISO/IEC 17021-1:2015 and ISO/TS 22003:2008 and confirmed its competence to conduct the certification on food safety management system according to ISO 22000:2018, TCVN 5603:2008 (HACCP). (with accreditation certificate)

3. Procedure for Food Safety Management System Certification

4. Certification mark

Food production facilities certified in accordance with the requirements of ISO 22000 by National Institute for Food Control will be entitled to use the certification mark:

The use of  the certification mark issued by National Institute for Food Control is subject to the Regulations on the Use of Certification Marks NIFC.PR.15

5. Principles and conditions of certification

Customers participating in certification activities from National Institute for Food Control need to understand and comply with the  Certification Guidelines and Conditions NIFC.C.G.04.

6. Applicable form

Registration for certification: (attached to the Certification Application Form)