ISO 22000: 2018
Food Safety Management System
ISO 22000:2018 integrates the seven principles of the HACCP.
It requires the identification and assessment of all hazards that can reasonably be expected to occur in the food chain, including those that may be associated with the type of process and facility used. ISO 22000 certification enables organizations to demonstrate the ability to control food safety hazards in order to provide safe food that meets the requirements of end consumers and food safety authorities.
It requires the identification and assessment of all hazards that can reasonably be expected to occur in the food chain, including those that may be associated with the type of process and facility used. ISO 22000 certification enables organizations to demonstrate the ability to control food safety hazards in order to provide safe food that meets the requirements of end consumers and food safety authorities.
From farm to fork, food safety is of paramount importance to all consumers. Poor sanitation or contamination from improper food handling can lead to the spread of disease. If all actors in the food chain (e.g. those involved in manufacturing, production, processing, preservation, catering, storage, packaging, transport and restaurant/café operations) implement a food safety management system to ensure the supply of hygienic and safe food and Serve.
The ISO 22000:2018 standard defines the requirements for organizations to demonstrate their ability to ensure food is safe for consumption. The standard serves as a guide for implementing a food safety management system consisting of effective processes and best practices to improve food safety.
ISO 22000:2018 – Benefits
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