ISO 22000:2005 specifies requirements for a food safety management system where an organisation in the food chain needs to demonstrate its ability to control hazards to ensure that food is safe when consumed.
The standard is applicable to all organisations, regardless of size, that are involved in any aspect of the food chain and want to implement systems that consistently provide safe products. It can be applied to crop producers, animal feed producers, food producers, wholesalers and retailers. It is also suitable for equipment producers, logistics providers, packaging material producers, producers of chemicals that are used in agriculture and food additives, food service providers and canteens. ISO 22000:2005 requirements can be accomplished through the use of internal or external resources, or a combination of both.
HACCP is a state of the art system/concept to ensure food safety. It is a preventive quality assurance process designed to provide increased control and monitoring during critical stages of the food processing chain and is accepted worldwide. Buyers in different parts of the world often demand HACCP Certification or compliance.
HACCP is the acronym for Hazard Analysis Critical Control Point. It is a food safety tool developed by the food industry for the food industry. HACCP examines every step in a food operation, identifying specific hazards as well as implementing effective control measures and verification procedures. HACCP is not a zero risk system. It is designed to minimise risk and as such it is a risk management tool.
HACCP Can be applied throughout the food chain (“from farm to fork,” “from paddock to plate”, etc.)
- Increases confidence in food safety
- Requires full commitment and involvement of management and workforce
- Requires a multidisciplinary approach
- Is compatible with the implementation of quality management systems
- Is the system of choice for Food Safety management
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