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 22001 Guidelines on the application of ISO9001:2000 for the Food and Drinks Industry
  • ISO/TS 22004:2005  Food Safety Management Systems – Guidance on the application of ISO 22000:2005
  • ISO/TS 22002 Prerequisite Programmes on Food Safety – Part 1 : Food Manufacturing

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 and calibation checks are all spelled out. Checklists, flowcharts, CCP tables and other information are appended as appropriate.

  • N.S.A.I. I.S. 341: 2007 “Hygiene in Food Retailing and Wholesaling”
  • F.S.A.I. “Guidance Note No. 8 The implementation of Food Safety Management Systems in Beef and Lamb Slaughter Plants based on HACCP Principles “
  • Date 2002 [This Guidance note is currently under review]
  • F.S.A.I. “Guidance Note No. 20 Industrial Processing of Heat-Chill Foods”
  • Date 2006
  • BRC “Global Standard for Food Safety – Guideline for Category 5 Fresh Produce”Global Standard for Food Safety Issue 6 : July 2011
Further Reference