ISO 22000 - Food Safety Management System

Briefly

Hazard Analysis and Critical Control Points (HACCP) is a system used by food businesses to ensure the safety of food.

Description

Before implementing HACCP, good hygiene practices (GHP) must be in
place. These are known as prerequisite programmes and are mostly
specified in corresponding legislation. Examples
include personnel hygiene and training; cleaning and sanitation;
maintenance and services; pest control; plant and equipment; premises
and structure; storage, distribution and transport and waste management.

More extensive hygiene requirements apply for primary producers (e.g.
farmers).

Certified organisations can promote themselves as certificate
holders in their promotional materials and can include the URS
certification logo free of charge.

Why ISO 14001

Provides comprehensive and efficient control of food health and safety minimizes the occurrence of low-quality and health-risk foods increases food safety in the entire food industry chain provides a food safety audit by an independent third party increases trust by the public, industry and the public sector.

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