Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus food safety is ensured through the combined efforts of all the parties participating in the food chain.
Organizations within the food chain range from feed producers and primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets(together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients, service provider is also included.)
ISO 22000 allows any organization, in particular a small and/or less developed organization, to implement an externally developed and established combination of prerequisite programme(s) [PRP(s)], operational PRP(s) and Hazard Analysis and Critical Control Point (HACCP) plans provided that it can be demonstrated that
The role of hazard assessment is to assess the list of hazards identified according to Hazard Identification and determination of Acceptable levels of ISO 22000:2005 in order to identify those hazards that need to be controlled by the organization. In conducting the hazard assessment, the following should be taken into consideration:
PRPs are generic controls used by any food business operation to maintain hygienic conditions in the processing environment. PRPs stipulate the preconditions necessary for producing safe food. Depending on the type of activity involved, the following defined requirements should be considered:
Additional components of prerequisite programs include, for example, cleaning and sanitizing; pest control; personnel hygiene; construction and layout of buildings and associated utilities; supplies of air, water, energy, and other utilities; supporting services such as waste and sewage disposal; supplier control; employee training; and more.
Guidance will be provided to plan, implement food safety management system through the following: