About Food Safety

Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”

Tuesday, April 15, 2014

ISO for food safety management

The International Organization for Standardization (ISO) was formed in 1947 to develop product and process standards in all areas except electro-technical and telecommunication standards.

Failures in food supply can be dangerous and very costly. There is increasing requirement by customers of organizations that produce, manufacture, handle of supply food, to demonstrate and provide adequate evidence that they are able to identify and control food safety hazards and the many conditions impacting on food safety.

Food safety management system enables organizations which are part of the food chain to ensure safe food products to consume.

As food safety hazards may be introduced at any stage of the food chain, adequate control throughout the food chain is essential. ISO 22000 underlines communication as an essential for management to ensure the food system’s effectiveness.

It is designed to be used for certification or registration purposes. Once a company has established a Food Safety Management System (FSMS) that meets ISO’s requirements, it can register to audit its system.

ISO 22000 follows the structure and approach of ISO 9001 and integrates these with food safety assurance based on the HACCP principles. ISO 22000 includes only requirement on food safety while ISO 9001 also includes quality aspects.
ISO for food safety management

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