The ISO 22000:2005 standard outlines Food safety management system requirements for any organization in the good chain and is one of a family of standards focused at the development, implementation and improvement of a food safety management system.
Food safety management and HACCP
For the greater part the requirements are based on the standard ISO 22000. ISO 22000 was developed by the International Organization for Standardization (ISO) and fulfils the need of:
- a worldwide food safety standard that is developed and owned by an independent international organization;
- international harmonization of the requirements of food safety systems;
- integration of the technological (i.e. Good practices, HACCP, traceability) and legal food safety requirements in the quality management system requirements of standard ISO 9001;
- a food safety standard that is applicable to the whole supply chain and that requires any organization in the chain to take into account the hazards of the final product of the chain.
Based on this ISO 22000 is considered the most appropriate standard for the food safety management system to be included in this scheme.
The 7 Principals of HACCP
- Identify potential food safety hazards.
- Identify critical control points.
- Establish control limits
- Establish monitoring points.
- Establish corrective action.
- Establish effective record keeping procedures.
- Establish procedures for verification.
Benefits of HACCP Certification
- Provides employees with an understanding of the importance of producing safe food
- Reduces spoilage costs
- Helps reduce and possibly eliminate food safety liabilities
- Improves consistency in product quality and safety
- Improves business that relies on compliance with HACCP
- Gives customers increased confidence in your food safety
- Improves competitiveness and makes your company a supplier of choice