Food Safety Management Systems (ISO 22000 & HACCP)
ISO 22000 is one of the international standards developed by the International Organization for Standardization (ISO) dealing with Food Safety. This is a general derivative of ISO9000. The ISO 22000 standard is actually the first international standard for implementation of a certified Food Safety Management System. This standard specifies the requirements for a Food Safety Management System that involves a few important elements including interactive communication, system management, prerequisite programs & HACCP principles.
Food safety is linked to the presence of food-borne hazards in food at the point of consumption. Since food safety hazards can occur at any stage in the food chain, it is essential that adequate control be in place. Therefore, a combined effort of all parties through the food chain is required.
Benefits:
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Accepted at an international level
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The HACCP system is not always enough to win the confidence of the customers
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The HACCP system can be hardly integrated by itself into other management systems
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Makes the cooperation of the food chain members more effective
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Generally accepted by legislators, enforcement officers and food professionals
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Contribute to traceability of food and raw materials
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Identify and remove current & predicted hazards
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Ensure foods compliance with inspection criteria and applicable laws and regulations
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Enhances customer confidence that the products have been produced hygienically
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More cost-effective than microbiological or chemical analysis
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Control parameters are relatively easy to monitor
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Due diligence defense in court
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Reduces wastage and product recalls in a cost effective way