No matter the size or scale of your food production, nor the kind of food products you supply, all food producers have a responsibility to ensure an effective food safety management system. A food safety management system is a set of standards and protocols that work to ensure the safety of food products and, consequently, consumers’ well-being.
Not only is food safety management a legal requirement for all food producers, but it is a helpful, systematic approach to ensure safe practices within your business. Within the relevant legal framework, food producers must comply with the principles of two standards or protocols. These are ISO 22000 and Hazard Analysis Critical Control Point.
ISO 22000
ISO 22000 standards apply to all food producers and reassure consumers within the global food supply chain. ISO 22000 sets the standard requirements for a food safety management system by mapping out the steps a business needs to take in order to demonstrate its quality and safety control capabilities.
Hazard Analysis Critical Control Point (HACCP)
HACCP is an international standard protocol put in place to ensure that food being supplied by producers is safe to eat. HACCP entails the identification of potential food hazards and subsequent management or controlling of these hazards.
It is essential for any business that produces food to follow the standards of food safety management systems that are put in place. By doing so, a business can safeguard the well-being of their consumers by ensuring that the food they produce is hazard-free, hygienic, and safe to eat.
