ISO 22000

The HACCP plan must specify the planned corrections and corrective actions to be taken when critical limits are exceeded. Actions must ensure the cause of nonconformity is identified, the the parameter controlled at the crical control point is brought back under control, and the recurrence is prevented.

PROCEDURES must be established and maintained for the appropriate handling of potentially unsafe products to ensure that they are not released until they have been evaluated.


Food safety test laboratories refer to www.e-shoq.com