11th March 2007
There is a great emphasis on food safety, and rightly so. The consumer is having a greater say in these matters and cover all aspects of food safety from Farm to Fork. These include all elements in the food chain including packaging, cleaning materials , machines as well as foodstuffs and catering.
Previously there was HACCP Hazard Analysis and Critical Control Points (HACCP) is a systematic preventative approach to food safety that addresses physical, chemical and biological hazards as a means of prevention rather than finished product inspection. A number of other emerging national food safety standards has led to more confusion than was intended and it was time that a definitive harmonised International Standard was produced
ISO22000 covers the majority of the existing retailer food safety standards and is a standard that is truly auditable; it aligns with other Management Standards such as ISO9001 Quality Management and ISO14001 Environmental Management. Indeed integrated systems are seen as the way ahead.
The approach, as with the other standards is a process rather than product and emphasises continual improvement as an important element.
Organisations achieving 22000 certification will have met or exceeded the existing Standards.
ISO22000 Food Safety – The Way Ahead
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