ISO 22000 is developed by International Organization for Standardization to deal with the food safety. With increasing demand for processed food and other food products, there is a need for an internationally recognized standard to ensure food safety. Food safety is linked to the food borne hazards present at the point of consumption. It is essential to implement adequate controls so that these hazards can be identified at any stage in the food supply chain.
ISO 22000 specifies the requirements that involve the following elements:
- Interactive communication
- System management
- Prerequisite programs
- HACCP principles
FSMS integrates the seven principles of the HACCP. It requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of processes and facilities used, are identified and assessed. Certification towards ISO 22000 will enable an organization to demonstrate the ability to control food safety hazards to provide safe food that meets both the requirements of the end user and of the food safety regulatory body.
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