The seven basic principles of food safety:
- Corporate responsibility
- Official control of foodstuffs
- Precautionary principle
- Independent scientific risk assessment
- Separation of risk assessment and risk management
- Transparent risk communication
Consistent and risk-oriented monitoring along the entire supply chain enables companies to comply with the seven basic principles of food safety to the greatest extent possible. Monitoring is based on two main pillars:
Producers are able to identify and report irregularities by carrying out regular and documented self-assessment. A comprehensive hazard analysis and the establishment of a corresponding management system for food safety according to ISO 22000 enable companies to meet safety requirements and fulfill their duty of care.
This monitoring serves to control and regulate self-assessment. It is based on the HACCP concept (Hazard Analysis and Critical Control Points) of the hygiene regulation (No. 852/2004), which applies to all foodstuffs at all stages of production, processing and distribution. The RASFF (Rapid Alert System Food and Feed) is used to communicate relevant findings between the EU member states.
An appropriate risk analysis helps businesses to think beyond production to the future uses of their products when it comes to food safety. This includes, for example, taking further processing stages and any individual risk to the consumer into consideration. Implementing a management system according to ISO 22000 provides certified companies the comprehensive structure they need to demonstrate that they have identified and can optimally control all hazards within their entire production and supply environments.
ISO 22000 certification of your risk management system requires that our auditors obtain an overview of both company structure and individual employee experience to best assess the behavior of those involved with regard to food safety.
The internationally valid FSSC 22000 standard covers further technical requirements for packaging, transport and storage, as well as building hygiene regulations.