HACCP

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The best approach to protect your product from chemical contamination is to identify the hazards in your ingredients before they can affect your final product.  

The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.  

The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Microbiological cross-contamination has been a contributing factor to several well-documented outbreaks of foodborne illness.

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.