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About ISO 22000:2018
ISO 22000:2015 specifies the requirements for a food safety management system where a food chain organization must demonstrate its ability to control food safety hazards to ensure that food is safe for use. This applies to all organizations, regardless of size, that are involved in any aspect of the food chain and wish to implement systems that consistently deliver safe products. Means to meet all requirements of ISO 22000:2015 can be met through the use of internal and/or external resources.
Since ISO 22000 is a general food safety management standard, it can be used by any organization directly or indirectly involved in the food chain, including farms, fisheries and dairy, meat processors, fish and animal feed, soups, snacks. Manufacturers included. Bread, cereals, beverages, canned and frozen foods, etc. As well as food service providers such as restaurants, fast food chains, hospitals and hotels.
The Hazard Analysis Critical Control Point (HACCP) / ISO 22000 systems is a process control system designed to identify and prevent microbial and other risks in food production and the entire food chain. HACCP includes steps designed to prevent problems before they arise and to systematically correct deviations as soon as they are detected. Such preventive control systems, along with documentation and verification, are widely recognized by scientific authorities and international organizations as the most effective approach available for the production of safe food. HACCP/ISO 22000 enables producers, processors, distributors, exporters etc. To make products use technical resources efficiently and cost-effectively to ensure food safety.
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