Food Safety Management and ISO 22000

ISO 22000 is the international standard for food safety management. It encompasses and extends the well-established HACCP (Hazard Analysis and Critical Control Points) system, and covers every aspect of the food supply chain in a bid to ensure that food produced for human consumption is safe to eat. This book provides a focussed and easy to assimilate overview of food safety management and ISO 22000, offering guidance on the practical application of ISO 22000 in the food manufacturing industry. It examines the problem of food safety and assesses the moral and legal requirements for food businesses to produce safe food. It reviews the development of HACCP and the recommendations at national and international levels - as well as legal requirements - that the 7 Principles of HACCP be used to establish food safety management systems. The book focuses on the use of ISO 22000:2005, the international standard for food safety management systems, as the model for the design, development, implementation, operation and improvement of food safety management systems. Future developments in food safety management and HACCP are considered, and the use of selected HACCP system software as a means of developing and maintaining effective food safety management systems is considered.