QUALITY & SAFETY
Food Quality & Safety Systems define corporate objectives and policies and document in a clear, simple and understandable way
Quality Management Systems define corporate objectives and policies and document in a clear, simple and understandable way the processes required to achieve these objectives. Formal quality systems with criteria defined by standards and specifications are the most appropriate and visible method of guaranteeing quality to consumers.
The concept of food safety is inextricably linked to consumer health, which is why the HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) system must be an integral part of the Quality Assurance System of businesses involved in the food chain.
More recently in the food industry, food quality assurance principles and practices have been incorporated into international quality management standards (e.g., ISO 9001) with food hygiene and safety management following the HACCP principles set out in the Food Code (CODEX ALIMENTARIUS). The ISO 22000:2018 international standard has been incorporated so as to integrate the principles of the HACCP system and be applied in conjunction with a quality management system such as ISO 9001:2015.
HACCP
The HACCP is a scientific system that aims to prevent food safety problems. The HACCP system achieves this by identifying specific hazards and implementing control measures.
Quality Management Systems define corporate objectives and policies and document in a clear, simple and understandable way the processes required to achieve these objectives. Formal quality systems with criteria defined by standards and specifications are the most appropriate and visible method of guaranteeing quality to consumers.
The concept of food safety is inextricably linked to consumer health, which is why the HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) system must be an integral part of the Quality Assurance System of businesses involved in the food chain.
More recently in the food industry, food quality assurance principles and practices have been incorporated into international quality management standards (e.g., ISO 9001) with food hygiene and safety management following the HACCP principles set out in the Food Code (CODEX ALIMENTARIUS). The ISO 22000:2018 international standard has been incorporated so as to integrate the principles of the HACCP system and be applied in conjunction with a quality management system such as ISO 9001:2015.
HACCP
The HACCP is a scientific system that aims to prevent food safety problems. The HACCP system achieves this by identifying specific hazards and implementing control measures.