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HACCP / ISO 22000 for Food Industry The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazard and establish control systems that focus on prevention rather than relying mainly on end product testing.

 HACCP can be applied throughout the food chain form the primary producer to final consumer and its implementation should be guided by scientific evidence of risks to human health. Besides enhancing food safety, implementation of HACCP can provide other significant benefits. The application of HACCP system can aid inspection by regulatory authorities and promote international trade by increasing confidence in food safety. 

The application of HACCP is compatible with the implementation of quality management systems, such as the ISO 9000 series and is a system of choice in the management of food safety within such systems.

It's aims are to: 

• Provide a basis for use by accreditation bodies in assessing competence of laboratories

• Establish general requirements for demonstrating laboratory compliance to carry out specific calibrations or test; and

• Assist in the development and implementation of a laboratory's quality system.
  
   

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