ISO 22000 Food Safety Management System
Food safety relates to the presence of food-related hazards at the time of food consumption or (when used by the consumer). The introduction of food safety hazards can occur at any stage of the food chain. It is therefore important to carry out an effective control throughout the food chain. Therefore, food safety is a phenomenon provided by all units involved in food.
Food safety refers to the total of measures taken to eliminate physical, chemical, biological and all kinds of damages that may occur in foods. When the concept of safe food is viewed from a narrow frame, it is designed as intended; physical, chemical and micro biological properties of food according to consumption and nutritional value is not lost.
All hazards that affect food safety are due to biological, chemical, physical contamination and some faulty practices during production. Therefore, food safety can be ensured by the responsibility of everyone involved in the food chain. Food safety and quality can be regulated by applying food safety and quality programs in the food industry.
What are the advantages of EN ISO 22000?
Reduces product losses
It is applicable to all food chain.
Ensures employees awareness of food safety and hygiene issues
Compliance with laws
Ensures reliability in meeting legal challenges to produce safe food for food businesses
Prevents product security problem
Provides customer confidence and satisfaction