Archive for January 15, 2013

ISO Training Can Cut Food Borne Pathogens

Written by Courtney. Posted in Iso 14001 certification, Iso certification requirements, What is iso 9000

As9100

Quality control for food safety certification can never be stressed enough. ISO training, updates food management companies on the required standards for combating food poisoning. Iso training and other forms of training are especially useful for large organizations that distribute food, such as governments, agribusinesses, institutions, and the food services industry.

There are several diseases ISO training helps to combat. Perhaps the most famous is E. coli, a life threatening food borne pathogen. E. coli is present on many undercooked or maltreated foods, and can incubate in the human body in as little as one to ten days. Listeriosis is another bacterial infection found in those with weaker immune systems, such as the elderly, pregnant women, infants, and those who are immunocompromised.

One of the oldest known food borne pathogens is Salmonella. Named after Dr. Daniel Salmon, doctors have known about this pathogen for some time. Proper ISO training can help prevent incidences of this disease, too.

Ideally, ISO training and other certifications can enable managers to implement Capability Maturity Model Integration, or CMMI. CMMI works as a process improvement approach, which can drive improvements across food management companies, divisions, and other organizations.

The certification process, known as Food Safety Systems Certification, is the end result of ISO training. The program regulates food manufacturers that process animal products, perishable produce, vitamins and other ingredients, and products with a long shelf life.

Food business manufacturers are accountable for two types of standards. ISO 9000 outlines vocabulary quality management systems, such as process safety management. ISO 9001 outlines the requirements for quality management systems. The ISO 9001 pdf lists all the requirements this standard meets.

Other certifications exist that supplement ISO training. ServSafe certification can teach food service employees and manufacturers how to serve food safely. Hazard Analysis and Critical Control Points, or Haccp certification, helps managers to recognize contamination raw food may present.

Various forms of training, such as ISO training, cannot completely eliminate food borne diseases. That said, training done properly can educate food servers and quality control managers about the risks they are serving. With greater awareness and training, food managers and large organizations can cut the incidences of food borne illness.