5. Mistakes to avoid
5.1 Leave no stone unturned
The hazard analysis process can be carried out successively by type of contamination: physical, chemical, biological, microbiological, allergenic...
5.2 Don't limit yourself to one method
Various methods for classifying control measures as PRP, PRPo or HACCP plans are available in specialist literature. A comparative exercise, with the first cases of classification, can enable you to choose the most appropriate or to build one.
The standard...
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Mistakes to avoid
Abbreviations and acronyms
Reference standards
ISO 22000 – Food safety management
ISO/TS 22002 – Prerequisite programs for food safety (parts 1 to 6)
ISO/TS 22003 – Requirements for bodies providing audit and certification of food safety management systems
ISO 22004 – Recommendations for the application of ISO 22000
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