ISO 22000

Based on the hazard assessment, an appropriate combination of control measures must be selected that is capable of preventing, eliminating or reducing these food safety hazards to defined acceptable levels. In this selection, each of the control measures must be reviewed with respect to its effectiveness against the identified food safety hazards. The control measures selected must be categorized as to whether they need to be managed through operational prerequisite programmes or by the HACCP plan.

The selection and categorization must be performed using a logical approach that includes assessments with regard to the following:
- its effect on identified food safety hazards relative to the strictness applied;
- its feasibility for monitoring (e.g. ability to be monitored in a timely manner to enable immediate corrections)
- its place within the system relative to other control measures
- the likelihood of failure in the functioning of a control measure or significant processing variability
- the severity of the consequence(s) in the case of failure in its functioning
- whether the control measure is specifically established and applied to eliminate or significantly reduce the level of hazard(s)
- synergistic effects (i.e. interaction that occurs between two or more measures resulting in their combined effect being higher than the sum of their individual effects)

Control measures categorized as belonging to the HACCP plan shall be implemented.
Otherwise control measures must be implemented as operational prerequisite programmes. The methodology and parameters used for this categorization must be described in documents, and the results of the assessment recorded.

Control measures

iso 22000