Currently OHSAS 18001 Certification is being replaced by ISO 45001: 2018, which sets effective practices and processes for enhancing safety at workplace. This new standard will considerably reduce fatal accidental injuries and minor injuries at workplace and loss of working days.
As per 2017 statistics of International Labour Organization (ILO), 2.78 million fatal accidents happen at work place annually. Apart from this, there are 374 million work related minor injuries take place. ISO 45001 is aimed to provide the code for improving the practices at work place and thereby reducing the work related death, injuries, accidents and loss of working days.
ISO 45001 is structured to integrate with other ISO Quality Management Standards thereby making sure of compatibility with ISO 9001 (Quality Management) and ISO 14001 (Environmental Management). At present the transition from ISO 18001 to ISO 45001 is going on with organizations which are already certified with ISO 18001. The IAF (International Accreditation Forum) has developed and published the migration requirements for changing certification from ISO 18001:2007 to ISO 45001:2018.
Inzinc expert professional Consultants are equipped with the latest release of ISO standards so that clients can benefit from the implementation of new standard.
ISO 22000: 2005 / HACCP Food Safety Management System
ISO 22000: 2005 is the international standard on Food Safety Management Systems published by the International Organization for Standardization (ISO) in September 2005.
The ISO 22000:2005 FSMS is designed to enable organizations to control food safety hazards along the food chain in order to ensure that food is safe at the time of consumption. The standard provides international harmonization in the field of food safety standards, offering a tool to implement HACCP (Hazard Analysis and Critical Control Point) throughout the food supply chain. The goal of ISO 22000 is to control, and reduce to an acceptable level, any safety hazards identified for the end products delivered to the next step of the food chain.
This standard is applicable to all organizations, regardless of size, involved in any aspect of the food chain. This includes organizations directly or indirectly involved in one or more steps of the food chain, such as Primary producers, Food processors and manufactures, Retailers, storage facilities and transporters, Hospitality sector, Service providers to food establishments.
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