Ensuring Food Safety
International standard for food safety management systems. It provides a framework for organizations involved in the food industry to establish and maintain a systematic approach to ensuring food safety throughout the entire food supply chain. Here are the key points and components
ISO 22000 / 22001 is applicable to all organizations involved in the food supply chain, including farms, food processors, manufacturers, distributors, retailers, and food service providers.
One of the fundamental components of ISO 22000 / 22001 is hazard analysis. Organizations must conduct a thorough analysis to identify potential food safety hazards, including biological, chemical, and physical hazards.
ISO 22000 / 22001 requires the identification of Critical Control Points (CCPs) where controls are essential to prevent or eliminate identified hazards. These are similar to the CCPs in the Hazard Analysis and Critical Control Points (HACCP) system.
The standard specifies that organizations must establish monitoring and measurement procedures at CCPs to ensure that controls are effective.
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