Key Principles of ISO 22000 - Food Safety Management Systems
· 20.04.2024 · 11:12:15 ··· ··· Saturday ·· 6 (6)
TNV Akademi ISO 22000, the international standard for food safety management systems, is built upon several key principles aimed at ensuring the safety and integrity of food products throughout the entire supply chain. These principles include a systematic approach to food safety management, encompassing the identification, assessment, and control of food safety hazards at every stage of the food production process. Additionally, ISO 22000 emphasizes the importance of management commitment, requiring leadership to establish a robust food safety policy, allocate necessary resources, and actively support the implementation of food safety measures. Continuous improvement lies at the core of ISO 22000, encouraging organizations to regularly review and enhance their food safety management systems through monitoring, measurement, analysis, and evaluation. Moreover, the standard emphasizes the significance of communication and collaboration among all stakeholders involved in the food chain, facilitating the exchange of information to effectively manage risks and ensure compliance with food safety requirements. By adhering to these principles, organizations can establish a culture of food safety excellence, mitigate risks, and safeguard the well-being of consumers.
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Timecodes
0:00 - Introduction
0:38 - Principle 1: Hazard Analysis and Critical Control Points (HACCP)
1:04 - Principle 2: Prerequisite Programs
1:27 - Principle 3: Communication
1:49 - Principle 4: Management Commitment
2:12 - Principle 5: Continual Improvement
2:38 – Conclusion
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