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Standard ISO 22001 specifies requirements regarding food safety management systems in all food chain, from producers of feed, basic industry producers to food producers, carriers, retailers and catering establishment.
The standard includes also terms regarding programme of necessary prerequisites and operating programmes of necessary prerequisites.
The standard integrates the Hazard Analysis and Critical Control Points (HACCP) system and application steps developed by Codex Alimentarius Commission.. It serves for registration or certification of food safety management systems by external organization, for organization self-assessment, or more precisely for issue of own declaration of conformity with this international standard.
a) Integrates the principles of Hazards Analysis and Critical Control Point (HACCP) system developed be Codex Alimentarius Commission. It combines the HACCP plan with prerequisite programme (PRPs) and operational PRPs.
b) Requires that all Hazards that may be reasonably expected to occur in the food chain are identified, assessed and controlled.
c) Can be applied independent of other management system standards or can be integrated with existing other management systems.
d) Allows even small, tiny scale organizations to implement as externally developed combination of control measures.
e) Intended for organizations seeking more focussed, coherent and integrated food safety management systems.
f) Emphasis on preventions of food safety hazards of all types.
g) Ensures compliance with legislative and regulatory requirements.
h) Provides for management of potential emergency situations & accidents that can impact food safety.
Food Safety is related to the presence of food borne hazards in food at the point of consumption. Food reaches to consumers via supply chains that may link many different types of organizations. One weak link can result in unsafe food that is dangerous to health. As food safety hazards can occur the food chain at any stage, adequate control throughout the supply chain is essential. Therefore food safety is a joint responsibility of all organizations with in the food chain including, producers, manufactures, transport & storage operators, sub contractors, retail and food service outlets and service providers.
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