HACCP and ISO 22000:2005 - Food & Beverage | Food & Beverage

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HACCP and ISO 22000:2005 - Food & Beverage

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HACCP (hazard analysis & critical control points) is the internationally recognised operating method that helps companies in the food and beverage industry identify their food safety risks, preventing food safety hazards and addressing legal compliance.
ISO 22000 is the fundamental food safety management system standard.
It enables any company directly or indirectly involved in the food chain to identify its relevant risks and to manage them efficiently.
Certification to ISO 22000 changes a company’s approach from retroactive quality testing to a preventive way of thinking.