2019-01-31T17:37:32
ISO 22000 is an internationally applicable standard, which specifies the requirements for developing and implementing an effective Food Safety Management System.
HACCP (Hazard Analysis Critical Control Points) or otherwise Hazard Analysis and Critical Control Points, is a preventive method that aims to ensure the safety and hygiene of food and beverage at all stages of the production and distribution process.
FSSC 22000 was created by the non-profit organization FSSC (Food Safety System Certification), a combination of the requirements of ISO 22000 and ISO / TS22002-1 (= Prerequisite Programs on Food Safety for Food Manufacturers), which replaced the PAS 220 and is recognized by the largest food retail chains worldwide.
BRC Food Safety Standard was developed by the British Retail Consortium (BRC) and is addressed in many food companies wishing to export to supermarket chains.
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