All food producers have a responsibility to manage the safety of their products and the well-being of their consumers. The consequences of unsafe food can be serious.
ISO 22000 is the international food safety management (FSMS) standard to help organizations identify and control food safety hazards.
The requirements of ISO 22000 can be categorised into:
FSMS integrates the seven principles of the HACCP. It requires that all hazards that may be reasonably expected to occur in the food chain (including hazards that may be associated with the type of processes and facilities used) are identified and assessed.
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