HACCP

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Primary packaging, that is, packaging in direct contact with the product, is critical to the success of any food processing effort.

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

Transparency among regulatory bodies, scientists and industry will continue to be of paramount importance as food safety controls and HACCP systems evolve for meat safety.

ISO has a mission to develop international standards in a transparent, open manner, which meet marketplace needs.

Building on and extending the existing HACCP system is the most efficient way to provide comprehensive food protection.

More effort must be spent validating and implementing process controls and process testing measures while eliminating unnecessary product testing.

The success of HACCP eventually gave rise to expectations that unprocessed foods, such as fresh produce and raw meat and poultry products, could be rendered pathogen-free.

Electronic HACCP should also support the data collection and handling associated with assignable cause and corrective action logging.

ISO 22000 defines what is expected to ensure the production of safe food, given the implementation of proper prerequisite programs and HACCP plan.

Integrated cleaning and management is an open-source system that produces better, healthier and synergistic results as validated by scientific measurement.