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ISO 22000/HACCP Self Declaration by Company

ISO 22000/HACCP Self Declaration by Company

DECLARATION BY APPLICANT
 
The Company/Food premises hereby undertakes
i. To declare that the information in the application and accompanying ISO 22000/HACCP Manual and supportive document is true;
ii. To declare that the ISO 22000/HACCP programme has been implemented for more than three(3) months and the pre-requisite programmes are in-place;
iii. To comply with the requirement for the ISO 22000/HACCP Certification procedure; as defined below
iv. To review regularly the FMSM System and maintain its required records online at www.companycertification.com or any other suitable media.
 
 
 
Signature : ______________________ Date : ________________
 
 
Name of authorized representative of 
applicant and Company/Premises Stamp :__________________
 
Please return duly completed form to :
Director,
Company Certification Scheme,
D-32, Block-7, Gulshan-e-Iqbal,
Karachi-75300,  Pakistan.
 
OR
 
Email us the scanned copy at [email protected]
 
Declaration Authority
By Submitting this form you are agreeing with the listed clauses of ISO 22000:2005 requirements. You are providing a self declaration that you are committed to maintain and follow food safety management standard practices described below.
YesNot Applicable
4 Food safety management system
4.1 General requirements
4.2 Documentation requirements
5 Management responsibility
5.1 Management commitment
5.2 Food safety policy
5.3 Food safety management system planning
5.4 Responsibility and authority
5.5 Food safety team leader
5.6 Communication
5.7 Emergency preparedness and response
5.8 Management review
6 Resource management
6.1 Provision of resources
6.2 Human resources
6.3 Infrastructure
6.4 Work environment
7 Planning and realization of safe products
7.2 Prerequisite programmes (PRPs)
7.3 Preliminary steps to enable hazard analysis
7.5 Establishing the operational prerequisite programmes (PRPs)
7.6 Establishing the HACCP plan
7.7 Updating of preliminary information and documents specifying the PRPs and the HACCP plan
7.8 Verification planning
7.9 Traceability system
7.10 Control of nonconformity
8 Validation, verification and improvement of the food safety management system
8.2 Validation of control measure combinations
8.3 Control of monitoring and measuring
8.4 Food safety management system verification
8.5 Improvement
Please mark as completed for confirmation