Consumers and legal frameworks are increasingly demanding that the food products we eat provide a high level of quality and safety, so it is necessary to ensure the implementation of food safety standards throughout the food production chain.
Used by organizations across the food chain to help deliver food that’s safe to eat, ISO 22000:2018 is an excellent framework to help implement a food safety management system (FSMS).
How food is grown, transported, manufactured and even consumed has changed significantly since the original standard was published over a decade ago. The new standard considers these changes and aims to help organizations reduce food safety hazards.
In addition to making ISO 22000 and the resulting FSMS easier to integrate with other ISO management systems, the new version of the standard also introduces the Plan-Do-Check-Act (PDCA) cycle and risk-based thinking. By combining PDCA and risk-based thinking to manage business risk with HACCP to identify, prevent and control food safety hazards, ISO 22000 helps organizations to reduce exposure to risk and improve safety.
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards