ISO 22000 provides a Food Safety Management System framework that combines management controls, prerequisite programmes, hazard analysis and operational food safety control.

Food manufacturers, processors, caterers, storage and transport providers, packaging suppliers and other organisations in the food chain can use it.

PRPs maintain the general hygienic environment, while OPRPs are hazard-specific controls identified through hazard analysis and managed with defined action criteria.

A CCP has a validated control measure, measurable critical limits, monitoring, planned corrections and corrective action, plus verification records.

It incorporates HACCP-based hazard-control principles within a broader management system that also covers leadership, communication, objectives, audits and review.

They provide the basis for hazard analysis and must accurately represent process steps, rework, storage, transfers and outsourced activities.

It is a planned exercise that checks whether materials, processing records and distribution information can identify affected product accurately and promptly.

No. Testing samples only part of production. Preventive controls, monitoring, verification and process discipline are necessary to manage food safety consistently.

It should be reviewed after significant changes and at planned intervals to confirm that products, processes, suppliers and scientific assumptions remain valid.

Qualitcert can assist with PRP review, hazard analysis, control plans, documentation, training, traceability exercises, internal audits and certification preparation.