3. HACCP: requirements and contributions of ISO 22000
In the light of these developments, the drifting vocabulary and interpretation of HACCP principles, and industry demands for third-party certification, the first version of ISO 22000 was published in 2005.
The Hygiene-HACCP approach is described in detail in ISO 22000, complementing the original text and regulatory requirements.
In addition to, and in priority to, third-party certification, ISO 22000 enables us not only to comply with regulations, but also to take maximum precautions in the event of food safety alerts or even crises.
In this standard, the HACCP approach is set out in the central chapter 7 "Planning and producing safe products", but it is integrated into a food safety management system (FSMS); i.e., it must be supported by a management commitment with associated management practices, communication...
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HACCP: requirements and contributions of ISO 22000
What specific features does ISO 22000 bring?
Bibliography
Also in our database
Bibliography
From HACCP to ISO 220003 , Olivier Boutou AFNOR Éditions – 3rd edition -2014
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Reference standards
NF ISO 22000:2005: Food safety management systems – Requirements for any organization in the food chain
NF ISO 22004:2014: Food safety management systems - Recommendations for the application of ISO 22000
NF V01-006:2008: Food hygiene – HACCP system: principles, basic concepts and comments
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