Although HACCP is implemented by only food manufacturers ISO 22000 is implemented by food, pack, food equipment, animal feed and chemical material manufacturers.
ISO 22000 let the external specialist carry out the system.
Although allergen control is not main necessity of HACCP, it is necessity  in ISO 22000.
Evaluating hazards is not main necessity of HACCP, it is [...]

Food traceability is the most important point in food industry. We publish some withdrawing news in our website. If a factory have traceability system, it will be more easier for them to recall the product when they have a problem. According to European Food Safety Authority (EFSA), traceability is keeping food products under observation during [...]

What Are The Principles of HACCP?
HACCP generally includes 7 fundamental principles. These are;

Conduct a hazard analysis.
Identify critical control points.
Establish critical limits for each critical control point.
Establish critical control point monitoring requirements.
Establish corrective actions.
Establish record keeping procedures.
Establish procedures for ensuring the HACCP system is working as intended.

What Are The Potential Hazards?
1. Biological Hazards
In HACCP system, all [...]