ISO 22001  Hazard Analysis and Critical Control Points (HACCP)

ISO 22001 Food Safety Management

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HACCP is a preventative food safety management system in which every step in the manufacture, storage and distribution of a food product is analyzed for microbiological, physical and chemical hazards.

HACCP can be critical to your compliance with national or international food safety legislation. It provides a risk management tool that supports other management systems standards across the food industry such as ISO 22000 Food Safety Management. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.

Any organization can benefit from implementing HACCP / ISO 22001 as management principles.