ISO 22000 is a food safety management system for organizations worldwide. Most popular voluntary food safety standard with 51,535 total sites (2022 survey). Aligns with Good Standardization Practices and WTO principles
Foodborne illness results from contamination by bacteria, viruses, parasites, or toxins. Symptoms include vomiting, fever, aches, and diarrhea. Incubation period ranges from hours to days depending on pathogen. Bacteria multiply rapidly between 40-140°F (4-60°C)
Raw meat refers to uncooked muscle tissue used for food. Traditional dishes like sushi and carpaccio can be made from raw meat. Raw meat carries higher risk of foodborne diseases than cooked meat
CAPA is a systematic process improvement to eliminate non-conformities. It requires organizations to rectify recurring manufacturing and documentation issues. Non-conformities can be customer complaints, machinery failures, or instruction errors
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Specifies requirements for food safety management systems for food chain organizations. Enables consistent safe food production meeting customer and regulatory requirements. Applies to organizations directly or indirectly involved in food chain