ISO 22000: Module 3.2. Ready-to-Use HACCP Protocol Templates Package According to Section 8.5 of ISO 22000
25.9%489130
A product group is a category of products that share a similar production technology, the same main hazards, and similar control stages within the HACCP or ISO 22000 system.
A subgroup includes specific product types within one group that differ in recipe or form but have the same technological production process.
Example:
Group: Cooked meat products
Subgroup: sausages, cooked sausage, frankfurters, ham, liver sausage.
When ordering several product groups, the following package discount system applies:
489130 540$ 499.99$ set.399.99$
2349.99$
3299.99$
4249.99$
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⚠ Attention!
The price is indicated for one product group and up to five product types within the subgroup.
The price is indicated for one product group and up to five product types within the subgroup.
A product group is a category of products that share a similar production technology, the same main hazards, and similar control stages within the HACCP or ISO 22000 system.
A subgroup includes specific product types within one group that differ in recipe or form but have the same technological production process.
Example:
Group: Cooked meat products
Subgroup: sausages, cooked sausage, frankfurters, ham, liver sausage.
When ordering several product groups, the following package discount system applies:
| Number of Product Groups | Discount | Final Price |
|---|---|---|
| 1 product group | 0% | $500 / group |
| 2 product groups | 20% | $400 / group |
| 3 product groups | 30% | $350 / group |
| 4 product groups | 40% | $300 / group |
| 5 or more product groups | 50% | $250 / group |
List of HACCP Protocols for ISO 22000 Food Safety Management System
More than 20 documents (specifications, production flow diagrams, protocols, HACCP plans)
Basic Technological Documentation (for the relevant industry):
Raw materials and auxiliary materials specifications
Finished food products specifications
Production flow diagrams (block diagrams, process flow charts)
HACCP Safety Protocols according to Clause 8.5 ISO 22000 (for the relevant industry):
Hazard identification protocol (HACCP Principle 1) according to Clause 8.5.2 ISO 22000
Control measures and CCP determination protocol (HACCP Principle 2) according to Clause 8.5.3 ISO 22000
Critical limits determination protocol (HACCP Principle 3) according to Clause 8.5.5 ISO 22000
Prerequisite operational programs (PRPs) (HACCP Principles 4 and 5) according to Clause 8.5.4 ISO 22000
HACCP food safety management plans (HACCP Principles 4 and 5) according to Clause 8.5.4 ISO 22000
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