ISO22000/HACCP/FSSC Food Safety Management System

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1. What is ISO22000?
For the definition of food safety management, there is currently no scientific definition in the academic community. With reference to the definition of management and related literature and materials, the definition of food safety management is summarized as follows: Food safety management refers to the government and food-related departments in the food market. Mobilize and use effective resources, adopt planning, organization, leadership and control to effectively coordinate and integrate food, food additives and food raw materials procurement, food production, distribution, sales and food consumption, etc. Activities in the market are carried out in an orderly and orderly manner to ensure the realization of public life and property safety and social interest objectives.

2. Basic work description of ISO22000

Preparation step
1. Top management support;
2. ISO22000 staff training;
3. Establish an implementation team;
4. Identify the product process;

5. Develop a production process flow chart.

Specific implementation process
1. Form a working group;
2. Describe the product to determine the intended use of the product;
3. Drawing and confirming the production process flow chart;
4. Identify key control points;
5. Establish critical limits for each critical control point;
6. Establish a system to monitor each critical control point;
7. Establish corrective measures;
8. Establish a verification activity for the CCP;
9. Establish documents and record files;
10. Advocacy and training;

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