Difference Between ISO 22000:2005 and HACCP

ISO 22000 and HACCP are food safety standards that any company involved in food production or handling can implement. Companies often put them in place at the same time, and managers sometimes utter them in the same breath.... The distinction is that HACCP is a nuts-and-bolts process for monitoring potential hazards that can be used either on its own or as a part of ISO 22000, which is a broader food safety management system based on quality principles. HACCP Is One Part of ISO 22000 HACCP stands for Hazard Analysis and Critical Control Point.

Codex Alimentarius Commission Definition of HACCP

HACCP: A system which identifies, evaluates, and controls hazards which are significant for food safety.

BENEFITS OF ISO 22000:2005 / HACCP

Reduction in food safety incidents and cost Compliance with legal and Codex HACCP principle Lower risk of liability... Reduced risk of insurance payments Fewer errors and customer complaints Continual improvement in products & processes Resource optimization – internally and along the food chain Sustainable food safety performance Improves consumer / supplier/regulator confidence and relationships Platform for process and management control and improvement Competitive advantage in the marketplace. Promotes international trade Im

Arsenic in apple juice: FDA proposes limiting level of toxic metal

The U.S. Food and Drug Administration has proposed limiting how much arsenic can be in apple juice sold to Americans. The agency is acting in the wake of a Consumer Reports analysis on levels of the potentially poisonous metal in the popular fruit drink. The FDA stressed that it is confident that apple juice is safe to drink, but it nonetheless said it would limit arsenic levels in apple juice to 10 parts per billion -- the same level set by the U.S.

Quality Management System

An organization will benefit from establishing an effective quality management system (QMS). The cornerstone of a quality organization is the concept of the customer and supplier working together for their mutual benefit. For this to become effective, the customer-supplier interfaces must extend into, and outside of, the organization, beyond the immediate customers and suppliers...... A quality management system (QMS) can be expressed as the organizational structure, procedures, processes and resources needed to implement quality management.

Salmonella

Salmonella, the name of a group of bacteria, is one of the most common causes of food poisoning in most countries. Usually, symptoms last 4-7 days and most people get better without treatment..... But, Salmonella can cause more serious illness in older adults, infants, and persons with chronic diseases.Salmonella is killed by cooking and pasteurization. Sources: Contaminated eggs, poultry, meat, unpasteurized milk or juice, cheese, contaminated raw fruits and vegetables (alfalfa sprouts, melons), spices, and nuts

Clostridium botulinum

Clostridium botulinum is an anaerobic, rod-shaped spore forming bacterium that produces a protein with characteristic neurotoxicity. Under certain conditions, these organisms may grow in foods producing toxin(s)..... Botulism, a severe form of food poisoning results when the toxin-containing foods are ingested. Measures to prevent botulism include reduction of the microbial contamination level, acidification, reduction of moisture level, and whenever possible, destruction of all botulinal spores in the food. Heat processing is the most common method of destruction.

Information Systems Audit

Information Systems Audit is an examination of the management controls within an information technology (IT) infrastructure. The evaluation of obtained evidence determines if the information systems are safeguarding assets, maintaining data integrity, and operating effectively to achieve the organization's goals or objectives.... These reviews may be performed in conjunction with a financial statement audit, internal audit, or other form of attestation engagement. IT audits are also known as "Automated Data Processing (ADP) Audits" and "computer audits".

Food safety

Concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Codex

Codex Alimentarius Commission (CAC), a United Nations Organisation that supports FAO and WHO by developing food standards, guidelines and Codes of practice.