2. Planning and producing safe products
The activities to be carried out to guarantee food safety, described in paragraphs 7 and 8, complement the requirements of a quality system, relating to product realization (9001 § 7).
In a QMS based on ISO 9001, the application of the HACCP method is integrated into the obligation to take account of legal and regulatory requirements relating to the product.
The hazard analysis approach described in ISO 22000 complements and clarifies the HACCP method laid down by the Codex Alimentarius.
The first step is to define the prerequisite programs (PRP), to ensure appropriate conditions for the production of "safe" products.
Paragraphs 7.2.1, 7.2.2 and 7.2.3 specify the purpose of PRIs and the aspects to be taken into account in these programs.
PRPs must be checked according...
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Regulations
Règlement CE 852/2004 – Article 5: Hazard analysis and control of critical points
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