If you work in the food industry, sooner or later you will encounter HACCP. Whether a customer requires it, you want to export, or you simply understand that food safety is non-negotiable, this article brings together everything you need to know to understand and implement the Hazard Analysis and Critical Control Points system.
Good Hygiene Practices (GHP) are, arguably, the most underestimated topic in the food industry. Many companies invest time and resources in obtaining certifications, documenting HACCP plans and meeting international standard requirements, yet overlook the most basic element: the hygienic conditions that make everything else work.
Some time ago, I read a theory called “broken windows”, proposed by criminologists James Q. Wilson and George L. Kelling in the 1980s.
The central idea is simple but powerful: if a broken window in a building is not repaired, more windows will soon be broken. Not because some people are “window-breakers” and others “law-abiding,” but because disorder sends a signal that no one cares, which makes more people act without considering the rules.
July closes with major developments in the world of food safety. If your company is certified under schemes like ISO 22000 or FSSC 22000, or if you're currently working toward certification, this article will help you understand the most recent changes and keep your Food Safety Management System (FSMS) up to date.
The implementation of projects related to ISO standards, as well as any other type of business project, can be a significant challenge. This challenge doesn't diminish when it comes to critical standards such as ISO 9001 or ISO 22000. In this article, I will present five fundamental keys that are easy to understand and implement. These keys will be highly useful in effectively and successfully initiating the implementation of these standards in your company.
In response to frequent inquiries about the control of documented information in a quality management system, today I will explain the correct and efficient way to manage it in your organization.
In a previous article, I highlighted all the advantages of implementing a quality management system based on the ISO 9001 standard. However, it surprises me to see how many companies settle for meeting the minimum requirements to maintain a valid certification.
I am convinced that certification should not be the primary concern for your company, and below you will understand why.
If your company is part of the food industry and has not yet implemented a Food Safety system, it is crucial that you read this article. Below, I will explain why you are navigating in dangerous territory every day.
Finally, the updated version of the ISO 22000:2018 standard has been published. While the idea of adapting our management system to the new requirements may raise concerns, in this case, the change brings more benefits than concerns, especially if your company also implements other standards such as ISO 9001 and/or ISO 14001. Integrated systems are now much simpler. Below, we will explain the structure of the new ISO 22000:2018 version.
The decision to certify your company with an international standard is a crucial step to elevate your standards and evolve. While it's not a simple task, the results justify the effort and investment. The stages to obtain certification are as follows:
If you've ever wondered what the ISO 22000 Standard is and how to obtain its certification, you've come to the right place. In this article, we'll simplify this global food safety standard and guide you through the certification process.
Food safety management systems, such as HACCP, ISO 22000, and FSSC 22000, are widely used in the food industry to ensure the safety of food products. Although these systems share the goal of ensuring product safety, there are key differences that may influence your choice when implementing one of them.