ISO 22000, HACCP, Consultants, Webinars, Registrars
Tuesday, February 21, 2006
Easier to Implement HACCP
The most beneficial aspect of the new ISO 22000 standard is that it will make it easier for organizations worldwide to implement the Codex HACCP (Hazard Analysis and Critical Control Point) system for food hygiene in a harmonized way, which does not vary with the country or food product concerned.
Food reaches consumers via supply chains that may link many different types of organizations and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health - and when this happens, the hazards to consumers can be serious and the cost to food chain suppliers considerable. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential. Food safety is a joint responsibility of all the actors in the food chain and requires their combined efforts.
ISO 22000 is therefore designed to allow all types of organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
Food reaches consumers via supply chains that may link many different types of organizations and that may stretch across multiple borders. One weak link can result in unsafe food that is dangerous to health - and when this happens, the hazards to consumers can be serious and the cost to food chain suppliers considerable. As food safety hazards can enter the food chain at any stage, adequate control throughout is essential. Food safety is a joint responsibility of all the actors in the food chain and requires their combined efforts.
ISO 22000 is therefore designed to allow all types of organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service outlets - together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.
# posted by e-shoq.com @ 6:59 AM 
