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Application of ISO22000 and comparison to HACCP for processing of ready to eat vegetables: Part I
Author(s) -
Varzakas Theodoros H.,
Arvanitoyannis Ioannis S.
Publication year - 2008
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01675.x
Subject(s) - critical control point , worksheet , hazard analysis , food safety management , risk analysis (engineering) , plan (archaeology) , food processing , hazard , hazard analysis and critical control points , computer science , table (database) , control (management) , food safety , operations management , business , engineering , food science , reliability engineering , database , geography , accounting , artificial intelligence , chemistry , archaeology , organic chemistry
Summary Preliminary Hazard Analysis was used to analyse and predict the occurring failure modes in a food chain system (ready to eat vegetables processing plant), in conjunction with ISO22000, the new Food Safety Management System, based on the functions, characteristics and/or interactions of the ingredients or the processes, upon which the system depends. Critical control points (CCPs) have been identified and implemented in the Hazard Analysis Critical Point Control plan. The decision table for CCP determination during processing of ready to eat vegetables is shown and compared with the ISO22000 Analysis Worksheet for determination of the prerequisite programmes. The prerequisite programmes are the main difference between the two systems. The incorporation of PrPs in the ISO22000 made the system more flexible as a smaller number of CCPs was introduced.