THE ROLE AND IMPORTANCE OF THE ISO 22000 STANDARD IN ENSURING FOOD SAFETY
Keywords:
ISO 22000, food safety, HACCP, quality management, monitoring, hazard analysis, technical regulation.Abstract
This article examines the essence and content of the international food safety management standard ISO 22000, the stages of its implementation in enterprises, and its advantages. It also analyzes the relationship between the standard and HACCP principles and its role in protecting consumer health.
Downloads
References
ISO 22000:2018. Food safety management systems — Requirements for any organization in the food chain.
O‘zbekiston Respublikasining “Oziq-ovqat mahsulotining sifati va xavfsizligi to‘g‘risida”gi Qonuni.
Surayyo T. Oziq-ovqat sanoatida sifat menejmenti tizimlari. – Toshkent, 2021.
Xalqaro standartlashtirish tashkiloti (ISO) rasmiy ma’lumotlari.
ISO 22000:2018. Food safety management systems — Requirements for any organization in the food chain. International Organization for Standardization, Geneva.
Codex Alimentarius Commission. Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. FAO/WHO, Rome.
Mortimore, S., Wallace, C. (2013). HACCP: A Practical Approach. 3rd Edition, Springer, New York.
Surak, J.G. (2007). The ISO 22000 food safety management standard. Quality Progress, ASQ.
Wallace, C., Sperber, W.H., Mortimore, S. (2018). Food Safety for the 21st Century: Managing HACCP and Food Safety throughout the Global Supply Chain. Wiley-Blackwell.
Luning, P.A., Marcelis, W.J. (2009). Food Quality Management: Technological and Managerial Principles and Practices. Wageningen Academic Publishers.
Downloads
Published
How to Cite
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
