Why ISO 22000/HACCP?

ISO 22000 is an international standard that defines the requirements of a food safety management system covering all organizations in the food chain from “farm to fork”.

ISO 22000 sets out the requirements for a food safety management system and can be certified to it. It maps out what an organization needs to do to demonstrate its ability to control food safety hazards in order to ensure that food is safe. It can be used by any organization regardless of its size or position in the food chain.

HACCP is a Food Safety Management System guidelines in which food safety is addressed through the analysis and control of biological, chemical and physical hazards from production, procurement, handling, preparation / manufacturing, distribution and consumption of the finished product. HACCP stands for Hazard analysis critical control point and it basically a system to identify and control food safety hazards that may occur within the food business.   There are 7 principles for HACCP: Hazard Analysis, Critical Control Point (CCP), Critical Limit, Monitoring, Corrective Action, Verification & Document/Record Keeping.

The consequences of unsafe food can be serious. ISO’s food safety management standards help organizations to identify and control food safety hazards, at the same time as working together with other ISO management standards, such as ISO 9001, 14001 & 45001. Applicable to all types of producers, ISO 22000/HACCP provides a layer of reassurance within the global food supply chain, helping products cross borders and bringing people food that they can trust.