HACCP principles 2 and 3, HACCP steps 6, 7, 8, 9 and 12) List and select control measure(s) or combination(s) of control measuresĬategorize, manage, monitor and document the control measures Identify the hazards associated with the food Provide the information needed to conduct the hazard analysis Subclauses 5.3.1 c) and 5.3.2, and links to Subclauses 7.1.2 (people) and 7.2 (competence) General Principles of Food Hygiene, CXC 1-1969 The task, Validate the control measure(s) or combination(s) of control measures, also references Guidelines for the Validation of Food Safety Control Measures, CXG 69-200 and HACCP The following table explains the relationship and alignment between ISO 22000 and the Codex Alimentarius General Principles of Food Hygiene, CXC 1-1969. ISO 22000 references the Codex Alimentarius General Principles of Food Hygiene, CXC 1-1969 which includes HACCP principles and 12 HACCP application steps. ISO 22000 has two Plan-Do-Check-Act ( PDCA) cycles which operate one inside the other, the first covering the management system, the second the operations (described in ISO 22000:2018, Clause 8), which simultaneously cover the HACCP principles. Recognition of the organization's role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the consumer. Communication with customers and suppliers about identified hazards and control measures will assist in clarifying customer and supplier requirements. This implies communication between organizations both upstream and downstream in the food chain.

Communication along the food chain is essential to ensure that all relevant food safety hazards are identified and adequately controlled at each step within the food chain. Defining the requirements for a Food Safety Management System ( FSMS) and incorporating the following elements which as defined as FSMS principles:Ĭritical reviews of the above elements have been conducted by many scientists. The ISO 22000 family are international voluntary consensus standards which align to the World Trade Organization (WTO) Principles for the Development of International Standards. ISO 22000 is the most popular voluntary food safety international standard in the food industry with 39,651 sites certified (as per the ISO Survey 2019). Food safety refers to all those hazards, whether chronic or acute, that may make food injurious to the health of the consumer.

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