ISO (International Organization for Standardization) is an independent, non-governmental organization that stands strong with the membership of 164 national standard bodies. With experts’ knowledge and guidance, ISO develops international standards to support the growth of the organizations.
 ISO does not provide certifications! ISO develops and publishes ISO standards but it does not involve in the conformity assessment or in the certification process.

The reputation of food businesses depends upon the quality of food and services they provide. The food industry has a strong responsibility to control the risks in food quality and to ensure food safety. It is not easy to manage food safety risks. The organization needs guidance to provide healthy food to its customers. It is done by the ISO 22000 standard. It helps enhance the performance of the Food Safety Management System (FSMS).

What is the Food Safety Management System?

The food safety management system is responsible for controlling and managing food safety. It helps the organization to maintain the quality of the food and to ensure the food products are safe for human consumption. It provides best practices to control hazards and risks in the entire food process. ISO 22000 is the globally recognized food safety management system standard that specifies requirements to reduce the low-quality food and to implement food safety. This standard helps the organizations to comply with the applicable statutory and regulatory requirements. Continue your reading, to know more about the food safety standards and their benefits to the food business industries!

What is HACCP and why is it important for food safety?

The term HACCP is abbreviated as Hazard Analysis Critical Control Points (HACCP). It is a globally recognized food safety system that helps reduce the hazards in food products. It helps to identify, monitor, control, and manage the food safety hazards in all phases from the raw material production to the manufacturing, distribution, and consumption of the products. This systematic approach is important to ensure food safety and quality. This system helps to analyze and control the biological, chemical, and physical hazards in the food processes and as well as in the distribution of the food products.

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