ISO 22000 specifies requirements for a food safety management system
where an organisation in the food chain needs to demonstrate its
ability to control food safety hazards in order to ensure that food
is safe at the time of human consumption.
It is applicable to all organisations, regardless of size, which are
involved in any aspect of the food chain and want to implement
systems that consistently provide safe products. The means of
meeting any requirements of ISO 22000 can be accomplished through
the use of internal and/or external resources.
ISO 22000 specifies requirements to enable an organisation
-- to plan, implement, operate, maintain and update a food safety
management system aimed at providing products that, according to
their intended use, are safe for the consumer,
-- to demonstrate compliance with applicable statutory and
regulatory food safety requirements,
-- to evaluate and assess customer requirements and demonstrate
conformity with those mutually agreed customer requirements that
relate to food safety, in order to enhance customer satisfaction,
-- to effectively communicate food safety issues to their suppliers,
customers and relevant interested parties in the food chain,
-- to ensure that the organisation conforms to its stated food
safety policy,
-- to demonstrate such conformity to relevant interested parties,
and
-- to seek certification or registration of its food safety
management system by an external organisation, or make a
self-assessment or self-declaration of conformity to ISO 22000:2018
HACCP
HACCP is a management system in which food safety is addressed
through the analysis and control of biological, chemical, and
physical hazards from raw material production, procurement and
handling, to manufacturing, distribution and consumption of the
finished product. For successful implementation of a HACCP plan,
management must be strongly committed to the HACCP concept. A firm
commitment to HACCP by top management provides company employees
with a sense of the importance of producing safe food.
HACCP is designed for use in all segments of the food industry from
growing, harvesting, processing, manufacturing, distributing, and
merchandising to preparing food for consumption. Prerequisite
programs such as current Good Manufacturing Practices (GMPs) are an
essential foundation for the development and implementation of
successful HACCP plans. Food safety systems based on the HACCP
principles have been successfully applied in food processing plants,
retail food stores, and food service operations.
