Improperly handled foods can cause diseases, serious health problems and even be life-threatening illnesses. The lack of personal hygiene, poor sanitary conditions and inadequate manufacturing practices are among the factors that lead to unsafe food production.
Therefore, it is essential to adequately control the entire chain of production. With that in mind, ISO 22000 specifies the requirements for a food safety system, from first contact with raw materials to the final steps which can include packing, transport and storage.
In this white paper, PECB will discuss the main points of the ISO 22000, including: Food safety Management System (Clause 4), Management Responsibility (Clause 5), Resource Management (Clause 6), Planning and Realization of Safe Product (Clause 7) and Validation, Verification and Improvement of the Food Safety Management System (Clause 8).