Many restaurants use only Hazard Analysis Critical Control Points (HACCP)-based procedures to control food safety hazards that can cause foodborne illnesses.However, HACCP alone is insufficient to defend against food safety hazards. Prerequisite programs (PRPs) and national food safety regulations are both critical in reducing and eliminating food safety hazards. PRPs are capable of controlling food safety hazards and lay the groundwork for HACCP-based procedures.
In addition to food safety, restaurant operators are also concerned about the quality of food and overall service, as well as the risks that can affect the restaurant business. Given these concerns, restaurant operators require a globally recognized and widely adopted Food Safety Management System (FSMS) capable of incorporating all of the aforementioned aspects into a single system. The International Organization for Standardization's ISO 22000:2018 is one such FSMS. Restaurant operators that want to certify their establishment against ISO 22000 must meet the requirements outlined in the standard. This means creating, implementing, and maintaining an FSMS that is compliant with ISO 22000 standards.