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Pillsbury's training program, which was submitted to the FDA for review in 1969, entitled "Food Safety through the Hazard Analysis and Critical Control Point System" was the first use of the acronym HACCP. [5] HACCP was initially set on three principles, now shown as principles one, two, and four in the section below.
IFST operate the scheme throughout the UK. SALSA have also developed a HACCP training initiative designed to support small and micro businesses. There are two courses: Level 1 – HACCP awareness and Level 2 – HACCP understanding. Successful participants are awarded a nationally recognised food industry qualification accredited by IFST.
Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
As with ISO 9001, certification is performed by third-party organizations rather than being awarded by ISO directly. The ISO 19011 and ISO 17021 audit standards apply when audits are being performed. The current version of ISO 14001 is ISO 14001:2015, which was published in September 2015. [2]
Hazard analysis and critical control points (HACCP) – Systematic preventive approach to food safety risk assessment in food; Health impact assessment – method to assess impacts of an action or risk factor on health and to produce a set of evidence-based recommendations to inform decision-making
The Codex Alimentarius (Latin for 'Food Code') is a collection of internationally recognized standards, codes of practice, guidelines, and other recommendations published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO) of the United Nations relating to food, food production, food labeling, and food safety.
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