ISO 22000 is an international standard for food safety management system. Based on the Hazard Analysis and Critical Control Point (HACCP), ISO 22000 defines a pro-active process control system to ensure food quality. The recent growing worldwide concern about food safety by public health authorities, consumers and other concerned parties, and the continuous reports of foodbrone outbreaks have been a major driving force in the application of the food safety management system.
The ISO 22000 defines systematic approach from identification, assessment to control of hazards during preparation, processing, handling and preservation of food to ensure that food is safe when consumed by customer. With the HACCP system, food safety control is integrated into the design of the manufacturing and handling process. Therefore, the HACCP system provides a preventive and cost-effective approach to food safety. The HACCP system can be applied throughout the food chain, from the primary producer to final consumer.
With the HACCP system one can expect an improvement in the relationship between food processors and consumers. The HACCP system provides a scientifically-sound basis for demonstrating that all reasonable precautions have been taken to prevent a hazard from reaching the consumer. In this way, it encourages confidence in the safety of food products and thus promotes both confidence in the food industry and stability of food businesses.
What is the hazard in food safety management?
Hazard is a biological, chemical or physical agent that is reasonably likely to cause illness or injury in the absence of its control. For example, bacteria, natural toxin, chemical, pesticides, metal, glass, etc.