HACCP system - hazard analysis and assessment, based on ISO 22000:2005 methodology

Food Safety is a fundamental public health concern, and achieving a safe supply poses major challenges for organisations involved in the food chain. A vide number of food borne hazards, both familiar and new, pose risks to health and obstructions to international trade in foods. These hazards must be properly analysed, assessed and managed to meet growing and increasingly complex sets of global food chain. Proper implementation of food hygiene principles across the food chain in conjunction with Hazard Analysis and Critical Control Point System will ensure food safety. To achieve this, a procedure for hazard analysis and assessment based on ISO 22000:2005 methodology has been developed. The hazard assessment, selection and assessment of control measures, Operational prerequisite programme Plan and HACCP Plan have been summarized in comprehensive tables.