HACCP (Hazard Analysis and Critical Control Points) is a systematic preventative approach to food safety that identifies potential food safety hazards, finds ways of preventing them, and establishes procedures to reduce risks to safe levels. It involves identifying potential hazards at specific points in the food production process, establishing controls to prevent hazards, and monitoring these control points to ensure effectiveness and safety of the food. The Codex Alimentarius Commission establishes international food standards, guidelines and codes of practice to protect consumer health and ensure fair practices. HACCP was developed in the 1960s and has since been recognized internationally as an effective tool for modern, science-based food safety systems.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
EAC certification, custom union, cu tr certificate, TR CU certificate, Ukrsepro Certificate, Atex Certificate, CE Mark, technical passport, fire certificate, ISO, ISI, CE, RDSO, SSI, Trademark, Copy right, Patents, GOST-R, ERP, Wesite development, Scanning Solution, Information Security, ISO 9001/14001/18001/22001/27001/50001/TS 16949/17025/13485, Pollution Consent, Environment Audit, safety Audit, Training for Internal Auditor, IRCA approved Lead Auditor for ISO 9001/14001/18001/22001/27001, Six Sigma Green Belt, Black Belt, Total Quality management, NSIC Registration,5S, Kaizan, TQM,TPM, Lean Six Sigma,Quality Circle,IT Security,ITes
HACCP Certification The Benefits and How to Get It.pdfOFFICE
HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
As food safety continues to be a worldwide public health issue, the need for improved and more effective food safety systems has increased over the past three decades. A combination of national and international standards, industry needs, customer demands and many other factors has led to tremendous improvements of Food Safety Management Systems.
EAC certification, custom union, cu tr certificate, TR CU certificate, Ukrsepro Certificate, Atex Certificate, CE Mark, technical passport, fire certificate, ISO, ISI, CE, RDSO, SSI, Trademark, Copy right, Patents, GOST-R, ERP, Wesite development, Scanning Solution, Information Security, ISO 9001/14001/18001/22001/27001/50001/TS 16949/17025/13485, Pollution Consent, Environment Audit, safety Audit, Training for Internal Auditor, IRCA approved Lead Auditor for ISO 9001/14001/18001/22001/27001, Six Sigma Green Belt, Black Belt, Total Quality management, NSIC Registration,5S, Kaizan, TQM,TPM, Lean Six Sigma,Quality Circle,IT Security,ITes
HACCP Certification The Benefits and How to Get It.pdfOFFICE
HACCP—Hazard Analysis Critical Control Points—are critical to be complained with national or international food safety legalization. HACCP certification is for food manufacturing and it is required for any food business or organization carrying out any or all of the following activities: preparation, processing, manufacturing, packaging, storage, transportation, distribution, handling or offering for sale or supply of foodstuffs.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
ISO, ISO 22000. ISO 14000, ISO 9000, Differentiate between ISO 22000 and HACCP, Prerequisite programs, Critical points, ISO, HOW to get ISO certification,
FSSC 22000 Certification Key Elements Requirements and Benefits.docxOFFICE
The Foundation Food Safety System Certification 22000 (FSSC 22000) offers a complete certification Scheme for the auditing and certification of Food Safety Management Systems (FSMS) or FSMS and Quality Management Systems (FSSC 22000-Quality).
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. Good Manufacturing Practices is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product.
Why is GMP crucial?
In addition to being a health risk, low-quality medications cost both governments and individual customers money.
Medicines of poor quality can harm one's health.
Unintentionally added harmful chemicals may be found in low-quality medications.
A medication won't have the desired therapeutic outcome if it contains little to no of the advertised component.
Describe GMP.
A method known as 'current Good Manufacturing Practice (GMP) is used to guarantee that goods are consistently manufactured and monitored in accordance with quality standards. It is intended to reduce any production-related hazards associated with pharmaceuticals that cannot be avoided via evaluating the finished product. The primary dangers include unanticipated product contamination, which can harm health or even result in death; inaccurate labelling on containers, which might result in patients receiving the wrong medication; and an inadequate or excessive amount of active component, which can lead to ineffective therapy or negative consequences. GMP covers every aspect of production, including raw materials, space, and tools, as well as employee training and personal hygiene. Every process that might have an impact on the final product's quality requires specific, written procedures. To be there
If there is a quality control laboratory, is GMP still required?
Yes. Quality cannot be tested into a product after it has been produced; it must be built in during the manufacturing process. GMP guards against mistakes that can't be caught by final product quality control. Without GMP, it is impossible to ensure that each individual dose of a medication is of the same calibre as the sample doses examined in a laboratory.
Can businesses afford to adopt GMP?
Yes. Making cheap items does not result in cost savings. In the long run, fixing mistakes after they have been committed is more expensive than avoiding them in the first place. GMP aims to stop mistakes from occurring. Implementing GMP is a financial investment in premium drugs. In addition to helping the pharmaceutical business and healthcare professionals, this will enhance the health of the individual patient and the community. Poor quality pharmaceutical production and distribution damage the reputation of the company, the public health system, and private health care.
WHO strives to improve GMP
WHO GMP regulations are accessible online. Please get in touch with the WHO representative in your nation, your WHO regional office, or WHO headquarters in Geneva if you need additional information.
In addition, an impartial, independent body should periodically carry out a thorough verification of the HACCP system. These authority may reside inside or outside the food operation. In addition to an on-site inspection of all flow diagrams and the pertinent data from the plan’s execution, this should include a technical evaluation of the hazard analysis and each component of the HACCP plan
To guarantee that the identified risks are avoided, handled, or reduced to tolerable levels, each CCP will comprise one or more control measures. Each control measure has one or more crucial limitations that go along with it. Temperature, time, physical dimensions, humidity, moisture content, water activity (aw), and others may all serve as critical constraints.
The preparation of beef patties is one instance (Appendix B). The procedure need to be planned to guarantee the creation of a secure product. Enteric infections, such as salmonellae and verotoxigenic E. coli O157:H7, were deemed to be the most serious biological dangers for cooked pork patties. Additionally, it is during the cooking process that control may be used to lower the intestinal pathogens to a tolerable level. It is essential to have accurate knowledge of the anticipated concentration of pathogens in the raw patties, their heat tolerance, the variables influencing how well they heat up, and the section of the patty which warms the slowest in order to guarantee that an appropriate level is routinely obtained.
Through the study and management of biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, Food safety standard and HACCP and consumption of finished goods, HACCP is a management strategy that addresses food safety.
HACCP is a management method that addresses food safety by analyzing and controlling biological, chemical, and physical risks throughout the production, handling, and distribution of raw materials as well as the manufacture, distribution, and consumption of finished goods.
ISO, ISO 22000. ISO 14000, ISO 9000, Differentiate between ISO 22000 and HACCP, Prerequisite programs, Critical points, ISO, HOW to get ISO certification,
FSSC 22000 Certification Key Elements Requirements and Benefits.docxOFFICE
The Foundation Food Safety System Certification 22000 (FSSC 22000) offers a complete certification Scheme for the auditing and certification of Food Safety Management Systems (FSMS) or FSMS and Quality Management Systems (FSSC 22000-Quality).
Food quality control in the food industry is the process of monitoring and verifying food product quality throughout the supply chain1. The ultimate goal is to verify that products meet stringent criteria for safety, taste, appearance, and other factors1. Key procedures in food quality control include2:
Product & Recipe Formulation
Operation “Blue Star” is the only event in the history of Independent India where the state went into war with its own people. Even after about 40 years it is not clear if it was culmination of states anger over people of the region, a political game of power or start of dictatorial chapter in the democratic setup.
The people of Punjab felt alienated from main stream due to denial of their just demands during a long democratic struggle since independence. As it happen all over the word, it led to militant struggle with great loss of lives of military, police and civilian personnel. Killing of Indira Gandhi and massacre of innocent Sikhs in Delhi and other India cities was also associated with this movement.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Embracing GenAI - A Strategic ImperativePeter Windle
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
The French Revolution, which began in 1789, was a period of radical social and political upheaval in France. It marked the decline of absolute monarchies, the rise of secular and democratic republics, and the eventual rise of Napoleon Bonaparte. This revolutionary period is crucial in understanding the transition from feudalism to modernity in Europe.
For more information, visit-www.vavaclasses.com
2. H Hazard
A Analysis
C Critical
C Control
P Points
HACCP is a food safety system that helps identify foods
and procedures that are most likely to cause foodborne
illness.
HACCP is a management system in which food safety is
addressed through the analysis and control of
biological,chemical,and physical hazards from raw material
production, procurement and handling, to manufacturing,
distribution and consumption of the finished product.
3. The codex Alimentarius is a collection of food
standards, presented under in an uniform manner.
The Codex Alimentarius commission (CAC) was
established in 1962 as joint venture between FAO & WHO.
Objectives Of Codex:-
i. The establishment of codes of practices and standards
to protect consumers health & to ensure fair practices
in the food trade.
ii. To provide guidence for establishment of standard.
iii. Laws as well as national regulation should comply with
codex standard.
4. HACCP itself was conceived in the 1960s (NASA).
Since then, HACCP has been recognized internationally as
a logical tool for adapting traditional inspection methods to
a modern, science-based, food safety system.
In 1994, the organization of International HACCP Alliance
was established initially for the US meat and poultry
industries to assist them with implementing HACCP.
Hence,HACCP has been increasingly applied to industries
other than food, such as cosmetics and pharmaceuticals.
5. To demonstrate safe food controls.
Systematic Consistent Approach.
Fewer rejects / cost effectiveness.
Can help identify process improvements &
reduced customer complaints.
Focus of Resources to “Critical” Areas.
Complements and strengthen the quality
management system.
International Acceptance.
Enhances customer satisfaction / reduces
dissatisfaction
6. “Farm to Fork” approach Essential.
Applied to Simple and Complex food operations.
Any Food Hazard can be Analyzed, e.g.
microbial, Chemical & Physical hazards .
Must be Practical and workable for all people
involved.
Training of Food handler’s vital for
implementation.
8. Principle 1 :Hazard Analysis
Principle 2 : Identify the Critical Control Points
Principle 3 : Establish Critical Control Limits
Principle 4 : Establish Procedures to Monitor the
CCPs
Principle 5 : Establish the Corrective Action Plan
Principle 6 : Establish a Record-Keeping System
Principle 7 : Verify that the HACCP is Working
9. First,, begin with a review of entire systems to identify
the places where potential hazards can occur.
Then,, analyze the flow of process through the facility by
constructing a flowchart to assess the opportunities for
contamination and bacteria growth.
The flow diagram is the path of the product from raw
material to finished product.
Hazards can be biological, chemical or physical and the
analysis of hazards should follow the flow of process through
every phase.
10. As you know, a Critical Control Point is a point, step or
procedure where control can be applied and a food safety
hazard can be prevented, eliminated, or reduced to an
acceptable level.
Critical limits may be thought of as boundaries of safety
for each CCP.
- Each CCP will have one or more critical limit to assure the
prevention or elimination of hazards, or the reduction of
hazards to acceptable levels.
11. Monitoring means active supervision, not just telling
workers to document.
The most effective monitoring is accomplished by
insisting upon documentation, such as temperature
logs of critical activities.
Logs must be reviewed daily and sample temperature
readings taken to encourage employees to record accurate
reading and keep thermometers calibrated.
12. Be prepared in advance should monitoring show that a critical limit
has been exceeded.
Each CCP will require a specific corrective action in the event of a
preparation error.
The first written document is the HACCP plan.
Records must then be generated during operation that verify
preparation steps throughout the flow of food.
While record keeping takes time,it ultimately makes the system
work.
13. Make certain that every critical control point and
critical limits meets or exceed the applicable requirement
Next, determine if your plan is working effectively.
Review your recipes regularly for accuracy,
Check all controls, documentation procedures, and
corrective measures.
Modify the HACCP as the review dictates.
14. MANAGEMENT COMMITMENT
PLANT DESIGN AS PER GMP
INSECT AND PEST CONTROL
HYGIENE AND SANITATION
TRAINED PERSONNEL
15. •Team should be Multi-Disciplinary.
•Skill Resources Required :
- Q.A/Q.C specialist,
- Production specialist,
- Engineering specialist,
- Others as required.
•Small businesses - seek external specialist help from an
experienced Consultant.
•Chairperson - Knowledgeable in HACCP theory.
•HACCP Secretary - Recording discussions and decisions.
•Identify HACCP Team Training needs.
- Principles of HACCP,
- Systems Analysis,
- Benefits of HACCP,
- Role of HACCP in Product Safety.
Select the HACCP Team :
16.
17. 17
In order to understand the significance of ISO 22000
we must first understand what ISO 22000 is about and
how is it applicable to the food industry.
What ISO 22000 means?
-ISO 22000 means consensus agreements between all
the economic stakeholders concerned: suppliers; users;
government regulators; other interest groups, such as
consumers
18. 18
For businesses, the widespread adoption of ISO
22000 means that suppliers can base the
development of their products and services on
specifications that have wide acceptance in their
sectors;
This, in turn, means that businesses using ISO 22000
are increasingly free to compete on many more
markets around the world
19. 19
For consumers:
- conformity of products and services to International
Standards
-provides assurance about:
-quality
-safety
-reliability
20. 20
For trade officials negotiating the emergence of
regional and global markets, IS0 22000 create "a level
playing field" for all competitors on those markets;
The existence of divergent national or regional
standards can create technical barriers to trade, even
when there is political agreement to do away with
restrictive import quotas and the like;
International Standards are the technical means by
which political trade agreements can be put into
practice
21. 21
For developing countries, ISO 22000 represents an
international consensus and constitute an important
source of technological know-how;
By defining the characteristics that products and
services will be expected to meet on export markets;
International Standards give developing countries a
basis for making the right decisions when investing
their scarce resources and thus avoid squandering
them
22. 22
ISO 22000 can contribute to the quality of life in
general by:
-ensuring safe food
-reducing foodborne diseases
-better quality and safer jobs in the food industry
-better utilization of resources
-more efficient validation and documentation of
techniques, methods and procedures
-increased profits
-increased potential for economic growth and
development
23. 23
For governments, ISO 22000 provides:
-technological and scientific know-how
-bases for developing health, safety and
environmental legislation
-education of food regulatory personnel
24. 24
Confidence that organizations implementing ISO
22000 have the ability to identify and control food
safety hazards;
International in scope;
Provides potential for harmonization of national
standards;
Provides a reference for the whole food chain;
Provides a framework for third party certification;
25. 25
Saves resources by reducing overlapping system
audits;
Organizes and targets communication among
partners;
Resource optimization;
Improves documentation;
Better planning, less post-process verification
26. 26
Food safety is related to the presence of and levels
of food-borne hazards in food at the point of
consumption. As food safety hazards may be
introduced at any stage of the food chain, adequate
control throughout the food chain is essential. Thus,
food safety is a joint responsibility of all parties
participating in the food chain;
Failures in food supply can cause human suffering,
death, poor reputation, violations, poor nutrition, poor
quality products and decreased profits;
ISO 22000 ensures integrity of food supply chain by
minimizing food-borne hazards throughout the food
chain by ensuring that there are no weak links;
27. 27
ISO 2005-Food safety management systems-
Requirements for any organization in the food chain.
(2005). Geneva: FDSI 22000.
ISO 9001:2000. Quality management system-
Requirements.
Codex Alimentarius Food Hygiene Basic Texts. (2001).
Rome: FAO
Reference websites: http://www.iso.org
Lakshy Management Consultant Pvt. Ltd.
Web: www.lakshy.com
http://www.codexalimentarius.net