Monitoring for Regulatory Compliance & Product Safety
Temperature - Humidity - Moisture - Pressure - pH
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Regulatory Guidelines

  • ISO 22000:2005 is a single food safety standard developed in 2005 it harmonizes the various national standards into one set of requirements that are recognized around the world. The standard covers all the processes in the food chain that affect the safety of the end product and should be used by all organizations in the food supply chain from farming to food services, processing, transportation ,storage, packaging and retail. It specifies the requirements for a comprehensive food safety management system and incorporates the elements of Good Manufacturing Practice (GMP) and Hazard Analysis Critical Control Points (HACCP). This standard is the basis of the Global Food Safety Initiative (FSSC 22000) which addresses the specific requirements of major retailers and global manufacturers
  • ISO 22000:2005/Cor1:2006 Technical correction to ISO 22000:2005
  • ISO/TS 22004:2005 Food Safety Management Systems – Guidance on the application of ISO 22000:2005

The following give more detailed guidelines for specific sectors of the food industry. Details such as procedures, correct temperatures for cooking and storage, critical control points, calibation checks etc. are all spelled out. Checklists, flowcharts , CCP tables etc. are appended as appropriate.

  • N.S.A.I. I.S. 340:2000   “Hygiene in the Catering Sector”
  • N.S.A.I. I.S. 343: 2000 “Food Safety Management Systems based on the Principles of HACCP”
  • F.S.A.I. “Guidance Note No. 20 Industrial Processing of Heat-Chill Foods” – Date 2006
Further Reference