Food Safety Management System / HACCP

Food safety has never had a higher profile. The need to ensure that all those involved in food production, throughout the food supply chain, are working to rigorous guidelines and standards has become a prerequisite to trade in this sector. The food safety management standard, ISO 22000, provides a common standard that enables organisations to demonstrate their commitment to food safety.

The standard has been developed by the International Organisation for Standardisation (ISO) in conjunction with food experts and associations from across the globe and is based around HACCP (Hazard Analysis Critical Control Points). The fundamental principle of the standard is to “plan, design, implement, operate, maintain and update a food safety management system aimed at providing products that, according to their intended use, are safe for the consumer”.

ISO 22000 provides a relevant standard that helps the food industry demonstrate adherence to food safety principles for customers and consumers. It provides a management system framework to bring together the tools, techniques, process control and regulatory requirements for ensuring food safety.

This management tool can be used by all, from primary producers, through manufacturers, storage and transportation operations right through to retail and food service outlets, giving a common framework for use throughout the industry, as well as a system that is internationally recognised. With correlation between the requirements of both ISO 22000 and ISO 9001 integration of the management systems is a real possibility.