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HACCP / ISO 22000
Hazard Analysis and Critical Control Point (HACCP) / ISO 22000
Food Safety Management System is a process control system
designed to identify and prevent microbial and other hazards in
food production and entire food chain. HACCP includes steps
designed to prevent problems before they occur and to correct
deviations through a systematic way as soon as they are
Such preventive control systems with documentation and
verification are widely recognized by scientific authorities and
international organizations as the most effective approach
available for producing safe food.
HACCP / ISO 22000 enables the producers, processors,
distributors, exporters, etc, of food products to utilize
technical resources efficiently and in a cost effective manner
in assuring food safety.
The standard approach to HACCP is that specified by the Codex
Alimentarius, 1997, and follows 7 basic principles:
1. Conduct a hazard analysis.
2. Determine the critical control points.
3. Establish critical limits.
4. Establish a system to monitor control of the CCP.
5. Establish the corrective action to be taken when monitoring
indicates that a particular CCP is not under control.
6. Establish procedures for verification to confirm that the
HACCP system is under control.
7. Establish documentation concerning all procedures and records
appropriate to these principles and their application.
Benefits of HACCP/ISO 22000:2005
•Allow organization within the food chain to demonstrate their
commitment to food safety.
•Improved documentation more efficient and dynamic food safety
•Reduces the need for, and the cost of end product testing.
•Reduces the likelihood of product recall & adverse publicity.
•Enhances customer satisfaction / reduces dissatisfaction.
•Facilitates better understanding of food packaging safety
issues throughout the organization.
•Improves staff morale and motivation through a cleaner working
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