In developing the ISO 22000 food safety management system standard each step of the food chain from primary production thru to final consumption was considered. The standard stresses the necessity to have elemental food safety controls at each stage thru the pecking order. The standard recommends a HACCP approach wherever possible to improve food safety as described in hazard research and vital Control Point ( HACCP ) System and Guidelines for its Application by CODEX.

The guidelines contained within the standard are internationally recognized as essential parts of a food safety management system to ensure the safety and suitability of food for consumption. ISO 22000 is intended to be applicable to primary producers, makers, processors, food service operators, retailers and other relevant organisations in the food industry such as chemical, service and packing suppliers.

Clause 7.2.3 of the ISO 22000 standard demands that purchaser, regulatory and statutory requirements, Codex Alimentarius Commission ( Codex ) beliefs and codes of practices, countrywide and international standards are thought to be when selecting must have programmes. An organization should think about and use appropriate info to spot the essential guidelines of food cleanliness applicable thru the pecking order. This implies the standard commends a HACCP-based approach as a way to reinforce food safety and provides guidance for categorical codes which may be needed for sectors of the food chain.

A compliant food safety management system should include the necessary cleanliness conditions for making food which is safe and suitable for consumption. Application of food safety systems inspires the implementation of hygienic elements to protect clients adequately from sickness or injury caused by food. Food Safety policies should consider the weakness of the targeted patron and communicate efficiently the foundations of food safety to industry and patrons by ensure that patrons have clear and easily-understood info, by way of labelling and other suitable means, to aid them to protect their food from contamination and
Growth / survival of food bourne pathogens. Such info should include handling, preparation and storage instructions as well as clear use by date coding for perishable products and clear ingredient lists including any allergens. The instructions should point out to consumers or users the importance following important instructions and applying the proper food cleanliness measures.

Food safety management systems will alter considerably thru the food chain taking into account the chance category of the food and its intended use. Specific recognized codes of practice must be taken into account as well as general cleanliness principles applicable to controlling
The relevant food safety hazards.

The food safety management system should include the measures mandatory and acceptable to ensure food safety and suitability of food for consumption. For all organisations an appraisal of the risk should be made, preferably within the framework of the HACCP approach. This approach allows the systems to be realistically applied with aproper regard for the final objectives of making food which is safe and suitable for consumption. This approach should take into account the nature and size of the operation, including the resources needed, infrastructure, processes and work environment.

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