Food safety is related to the presence of food-borne hazards in food at the point of consumption. As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain.
Over the past few decades there have been many a controversy in the food and beverage industry. These breaches have ranged from tainted dairy products to contaminated beef. These high profile cases of food fraud have dented consumer confidence and made the general public question the journey their food takes from farm to fork. Food …
Preventing, reducing or eliminating food safety hazards is essential to maintaining a hygienic environment throughout the food chain; this gave way to ISO 22000 the international standard for food safety. The current version came into force in 2005 and therefore it needs modification to bring it up to date with today’s new food requirements. The …
In recent years there have been a few food scandals which have made modern societies question how safe our food is on its journey from farm to fork. Additionally, there have been new food safety requirements that have pushed the need for a revision of ISO 22000. On the 23rd – 25th February 2015 there …
In the first part of the ISO 22000 piece, ‘What do we need to know about ISO 22000?’ We discussed the requirements, benefits and adoption rates of ISO 22000 certification. In this part we will look at why companies may not seek ISO 22000 certification. Many organisations have yet to seek certification to this standard, …
ISO 22000:2005 is the family of international standards that governs food safety management. This family of standards includes: ISO 22000:2005 – Overall guidelines for food safety and management. ISO 22004:2014 – Provides generic advice on the application of ISO 22000. ISO 22005:2007 – Focuses on traceability of feed and in the food chain. ISO/TS 22002-1:2009 …
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