1、 The Food Safety Management System, abbreviated as FSMS, stands for Food Safety Management System, ISO 22000: 2018 is one of the food safety management system standards. With the development of economic globalization and the improvement of social civilization, people are increasingly concerned about food safety issues; Organizations that produce, operate, and supply food are required to demonstrate their ability to control food safety hazards and factors that affect food safety. The expectations of customers and the responsibility of society have gradually made organizations involved in food production, operation, and supply realize that there should be standards to guide, ensure, and evaluate food safety management. This call for standards has led to the emergence of requirements for food safety management systems. Standards are not only guidance standards for describing the requirements of food safety management systems, but also the basis for organizational certification and registration for food production, operation, and supply.

2、 Benefits of Certification

1. Can engage in organized and targeted communication with trading partners;

2. Achieve optimal resource utilization within the organization and food chain;

3. Improve the management of literature resources;

4. Strengthen planning and reduce post process inspections;

5. More effective and dynamic control of food safety risks;

6. All control measures will undergo risk analysis;

7. Systematically manage essential solutions;

Due to the focus on the final outcome, this standard has a wide range of applicability;

9. Can serve as an effective basis for decision-making;

10. Fully enhance diligence;

11. Focus on controlling necessary issues;

12. Save resources by reducing redundant system audits.

3、 HACCP (Hazard Analysis and Critical Control Point) represents the critical control point for hazard analysis. Ensuring the safety of food during production, processing, manufacturing, preparation, and consumption is a scientific, rational, and systematic approach to hazard identification, evaluation, and control. The HACCP system is a preventive and control system that addresses the potential biological, chemical, and physical hazards that may arise in various links and processes of the food chain in food production.

4、 Benefits of Certification

1. Maintain system operation through regular audits to prevent system crashes;

2. By implementing relevant regulations, improve reputation and avoid certified companies violating relevant laws and regulations;

3. Certification can serve as a professional basis for the company and reduce its tendency towards debt;

4. When the market considers certification as an entry requirement, increase opportunities for export and market entry;

5. Enhance consumer confidence;

6. Reduce the frequency of customer audits;

Compared to non certified enterprises, it has a greater competitive advantage;

8. Improve the company's image.