ISO 22000:2018 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. Certification towards ISO 22000 will enable an organization to demonstrate the ability to control food safety hazards to provide safe food that meets both the requirements of the end user and of the food safety regulatory body.
From farm to fork, food safety is of utmost concern for all consumers. Contamination from lack of hygiene or mishandling of food, leads to the spread of diseases. This can be avoided should all food chain operators (such as those involved in manufacturing, producing, processing, preserving, catering, storing, packaging, transporting and operating of restaurants/cafes) implement a food safety management system to ensure the supply of hygienic and safe food products and services.
The ISO 22000:2018 standard defines the requirements for organization, to demonstrate their ability in ensuring that food is safe for consumption. This standard serves as a guideline in the implementation of a food safety management system, comprising of effective processes and best practices to improve food safety.