Benefits of implementing ISO 22000 OR HACCP -

A preventative approach to food safety Enhances customer satisfaction / reduces dissatisfaction A clear, auditable, global standard providing a framework to bring together all parts of your Food Safety Management System (FSMS) Improves your organizations image

Introduction:
Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System is a specific process control methodology designed to identify and prevent microbial and other hazards in production of food and entire food chain.

It is a mechanism designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are detected.

It is a widely acclaimed methodology by scientific and regulatory authorities and is promoted by both these bodies as the most effective approach available for safe food production.

HACCP / ISO 22000 enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety. The ISO 22000:2018 standard describes the Food Safety Management System Requirements for any organization in the food chain industry, and is one of a family of standards aimed at the development, implementation and improvement of a food safety management system.

The standard approach to HACCP follows 7 basic principles:

1. Conducting a hazard analysis.
2. Determining the critical control points.
3. Establishment of critical limits.
4. Establishing a system to monitor control of the Critical Control Points.
5. Establish the corrective action to be taken when monitoring Indicates that a particular CCP is not under control.
6. Establish procedures for verification to confirm that the HACCP system is under control.
7. Establish documentation concerning all procedures and records appropriate to these principles and their application.
   

Who should implement?
The ISO 22000 is a generic food safety management standard, hence any organization directly or indirectly involved in the food chain which includes – Farms, Fisheries, Dairies, Processors of Meats, Fish and Feed, including Manufacturers of soups, snacks, bread, cereal, beverages, canned and frozen food, etc as well as food service providers such as restaurants, fast food chains, hospitals and hotels.

Organizations in to Supporting services like providers of food transportation storage and distribution, catering services as well as product suppliers for equipment, additives, raw materials, cleaning and sanitizing products, packaging. More over any product or service connected to any type of food we eat, the ISO 22000 requirements in whole or part shall apply.

Other benefits:

• Can help identify process improvements & reduced customer complaints
  
• Reduces the need for, and the cost of end product testing
  
• Is complementary to quality management systems such as ISO 9000
  
• Provides evidence of due diligence & reduces the likelihood of product recall & adverse publicity
  
• Facilitates better understanding of food packaging safety issues throughout the organization
  
• Improves staff performance through the promotion of team spirit & improves staff morale and motivation through a cleaner working environment
  Demonstrates commitment to customer satisfaction
  
• Tests compliance with statutory and regulatory requirements and your own systems through internal audits and management reviews
  
• Improves internal and external communications
  
• Links pre-requisite programs (PRP’s & OPRP’s), HACCP with the Plan-Do-Study-Act philosophies of ISO9001 to increase the effectiveness of your food management system
  
• Requires regular testing of data integrity / lot recall programs and process audits
  
• Aligns with other management systems (ISO 9001, ISO 14000)