HACCP and ISO22000: Risk Assessment in Conjunction with Other Food Safety Tools Such as FMEA, Ishikawa Diagrams and Pareto

Abstract

Hazard analysis and critical control points (HACCP) and ISO 22000 are food safety management systems that can be used effectively and proactively by the food industries along with good manufacturing practices (GMPs) and good hygienic practices to enhance food safety and respond to food scares. Risk assessment is defined and explained along with HACCP principles, HACCP team formation, product description, flow diagram construction, on-site verification of flow diagram, prerequisite programs, GMPs, production and process controls, control measures, critical control points, critical limits, HACCP plan, verification planning, product traceability system, corrective actions, validation of food safety control measure combinations, and continual improvement. Other food safety systems can be used in conjunction with HACCP and ISO 22000 such as FMEA, Ishikawa diagrams, and Pareto diagrams.