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ADDITIONAL INFO Hazard Analysis Critical Control Point (HACCP) is used to identify potential food safety hazards, so that corrective actions, known as Critical Control Points (CCPs) can be put in place to reduce or eliminate the risk of the food safety hazards causing harm to consumers. HACCP is a preventive food safety system aimed at addressing physical, chemical, and biological hazards as a means of prevention rather than finished product inspection, and is used at all stages of food production and preparation processes including packaging, distribution, etc. ISO 22000 integrates the principles of a Hazard Analysis and Critical Control Point (HACCP) system and food safety management steps as dictated by ISO9001. ISO 22000 combines the HACCP plan with prerequisite programmes and requires that all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. It serves as an excellent management tool to manage food safety in the food manufacturing environment. BRC Global Standards refer to a Technical Standard that specifies requirements to be met by a food manufacturer to enable the production, packaging, storage and distribution of safe food and consumer products. Certification to the BRC Global Standard by third party Certification Bodies reassures retailers and branded manufacturers of the capability and competence of the supplier and reduces the need for retailers and manufacturers to carry out their own audits. FSSC 22000 uses existing standards for certification (ISO 22000, PAS 220 and ISO 22003) and the certification will be accredited under the standard ISO guide 17021. It is specifically targeted at the food manufacturing sector and includes the following requirements:
Food Manufacturers that are already certified against ISO 22000 will only need an additional review against BSI PAS 220 to meet this certification scheme. |
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