ISO 22000 is a standard that specifies the requirements for a Food Safety Management System (FSMS) and can be certified. ISO 22000:2018 is the latest revision of the ISO 22000 standard which was revised and published in year 2018.
Hazards are discovered as part of the hazard analysis and then rated based on their chance of occurrence and severity of disease or injury. As an example, they can cause infections, food poisoning, accidents, and allergic responses, as well as pollutants that undermine the safety and usability of our food.
Food allergen is an allergen/substance that exists on food that is harmless but can trigger an immediate allergic reaction in some persons. Food allergens are mostly proteins based, but there do have certain additives that are known to have allergenic properties and can cause food allergies too.
Food preservatives are foods that are maintained and guaranteed safe and nutritious for long-term use. Examples of preserved foods such as products packaged in the refrigerator, canned, and dried.
ISO 22000:2018 is an ISO standard for Food Safety Management System. This system help an organization to control the food safety, hazards and to ensure that food is safe to consume. This management system can be adopt by any organization which have process or business related to food, no matter what size is the organization…
This new version ISO 22000:2018 was released on June 2018. With the released of the new version, the older version ISO 22000:2005 will be cancelled and replaced.
The key changes in 2018 version are below: