ISO 22000: Food Safety Management System, Explained
In under 250 words.
ISO 22000 is an international standard that outlines the requirements for a food safety management system. It is designed to help organizations in the food industry ensure the safety of their products and minimize the risk of foodborne illness.
The ISO 22000 standard includes several key components, including:
A hazard analysis and critical control point (HACCP) plan: This is a systematic approach to identifying, evaluating, and controlling hazards that may affect the safety of the food being produced.
A prerequisite program (PRP): This is a set of measures that must be in place to support the HACCP plan and ensure the overall safety of the food. Examples of PRPs include good manufacturing practices (GMPs), good hygiene practices (GHPs), and pest control.
A management system: This is a set of policies, procedures, and processes that an organization uses to ensure the consistent implementation and improvement of its food safety management system.
To be certified to the ISO 22000 standard, an organization must develop and implement a food safety management system that meets the requirements outlined in the standard, and it must also be independently audited to verify compliance. ISO 22000 certification is recognized internationally and can help organizations demonstrate their commitment to food safety to customers, regulators, and other stakeholders.
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