What's the HACCP and ISO 22000:2018?

We know that packaging machinery such as aluminum-plastic blister machines and cartoning machines have a wide range of applications. They can be used in the medical industry, food and even the chemical industry. When we are talking with customers, especially European and American customers, about the application of these packaging machinery in the food industry, they often mention HACCP and ISO22000:201. So, what does HACCP include? What are the requirements of ISO22000:201? Today I will give you a brief introduction:

1.1. What is HACCP

The full name of HACCP is Hazard Analysis and Critical Control Point, which means the whole process monitoring of hazard analysis and critical control points in the food production process. HACCP is a method for identifying, evaluating and controlling hazards in the food production chain. The United Nations World Health Organization (WHO) and the Food and Agriculture Organization (FAO) fully recommend it. The European Union, the United States, the United Kingdom, Canada, Australia and Asia have also formulated regulations to implement the monitoring and control of the HACCP system.

1.2. The 7 principles of HACCP

1. Conduct a hazard analysis

2. Confirm the critical control point (CCP)

3. Establish control limits for each key control point

4. Supervise critical control point (CCP) requirements and establish control procedures

5. Develop corrective actions

6. Develop archival procedures

7. Develop system verification procedures

2.1. What is ISO 22000:2018?

ISO22000:2018 is an international standard for food safety management system, combined with the main foundation of recognized ISO management to ensure that the food chain is from the very beginning, farming/raising to harvesting, sales, and production into finished products, testing, packaging, and transportation food safety (From Farm to Folk) from retail, consumer purchase, cooking to consumption. Provide monitoring of food hazards in compliance with HACCP principles-hazard analysis (biological, physical, chemical and allergens), confirm critical control points (CCP), establish main links, control production procedures, monitor food hazards, establish corrections and preventive measures, record keeping and verification.

2.2. Requirements of ISO 22000:2018

The ISO 22001:2018 version was officially released in June 2018. In addition to retaining the original excellent food safety monitoring elements, it also introduces the company's external environmental factors, internal factors, interest groups, stakeholder considerations for food safety, and subsequent food safety risks and opportunities. A major change in the new version. In addition, this version also strengthens the top management's understanding and monitoring of the food safety system to meet the requirements of regulations, enterprises and customers.

Space is limited, so I will share so much this time. If readers have unique insights on HACCP and ISO 22000:2018, please leave a message to discuss.