ISO 22000 certification
Certified food and beverage compressor systems
We are the first compressed air manufacturer receiving ISO 22000 certification for our oil-free production facility in Antwerp, Belgium. Which means we have implemented the same procedures as used by top food companies
Simplified certification processes
Our Z compressors, related dryers and filters are ISO 22000 certified, making your ISO 22000 certification process easier
Consult our experts for your ISO 22000 certification process. Whenever the ISO 22000 standard is revised, we can assist you with the update
Transparency and certainty
Your oil-free air compressor equipment was designed and assembled in a controlled, clean and safe environment. We have a transparent and documented Food Safety Management System in place
ISO 22000 certification criteria
ISO 22000 plays a vital role in ensuring quality and transparency in food processing and production facilities, including feed plants. There are three primary safety hazards in food and beverage manufacturing that ISO 22000 addresses: biological, chemical and physical.
The key components of the ISO 22000 certification seek to address those hazards by identifying and dealing with them. Earning ISO 22000 Certification involves:
- a documented food safety management system
to manage the processes throughout the facility
- establish prerequisite programs
to ensure a sanitary environment
- institute an Hazard Analysis Critical Control Point principal
which identifies, prevents and eliminates hazards (HACCP)
Like top food companies
In 2015, we received ISO 22000 certification for our oil-free production facility, which manufactures oil-free air compressors, blowers and air treatment products in Antwerp, Belgium. In order to comply, we implemented the same Hazard Analysis Critical Control Point (HACCP) and safety procedures as used by top food companies.
Derived from the ISO 9001 quality assurance certification, ISO 22000 is aimed at any organization in the Food and Beverage industry that wishes to implement systems that consistently provide safe food products. According the standard, an organization needs to demonstrate its ability to control food safety hazards.