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An international standard for food safety management systems, combining HACCP principles with general quality-management practice.
A large Indian food exporter often gets ISO 22000 certified to reassure overseas buyers that its safety systems meet a recognised global standard.
A systematic preventive food safety system built on seven principles, beginning with hazard analysis and identification of critical control points.
Baseline requirements for premises, equipment, personnel and processes to ensure food is consistently produced safely.
The basic hygiene and operational conditions — GMP, sanitation, pest control, personnel hygiene — that must be in place before HACCP can work.
