Which is the principle used by ISO 22000?


ISO 22000, the international standard for food safety management systems, is based on several key principles that guide its implementation. These principles are designed to ensure the safety of food products throughout the entire food supply chain. The main principle underlying ISO 22000 is:

 

Hazard Analysis and Critical Control Points (HACCP): ISO 22000 places a strong emphasis on the application of HACCP principles. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards at critical points in the food production process. It involves:

 

Identifying potential hazards (biological, chemical, and physical) that can affect the safety of food.

Determining critical control points (CCPs) where control measures can be applied to prevent or eliminate hazards.

Establishing critical limits for each CCP.

Monitoring and measuring CCPs to ensure hazards are controlled within specified limits.

Implementing corrective actions when deviations from critical limits occur.

Establishing verification procedures to confirm the effectiveness of the HACCP system.

Maintaining records and documentation to demonstrate compliance with HACCP principles.

In addition to HACCP, ISO 22000 also incorporates other key principles such as management commitment, communication, and continuous improvement to create a comprehensive food safety management system that addresses the unique challenges of the food industry.

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