Food safety ISO 22000

All businesses that handle food are required to manage the hazards related to this in their company. It is also important that the company has a good foundation for this work - ensured through a system available to all employees.

We in 4human QM365 still believes that one system is better than many. That's why our system now includes functionality where you can also manage your business's work with ISO 22000 food safety – along with your other management needs.

Safe food production with HACCP

Most companies involved in food production take potential health hazards very seriously. ISO 22000 helps with an extra check for weak points in the production line.

An important part of the food safety standard is HACCP. HACCP can be compared to a traditional risk analysis, but has a slightly different approach to what should be risk assessed.

How to solve 4human QM365 this?

IN 4human QM365 We have now added features to enable you to work according to ISO 22000. The system helps you through HACCP control questions to define whether there are management measures such as CCP or OPRP that are needed to reduce your defined food hazards.

Once the type of control measure has been defined, work on creating measures to find, implement and verify relevant CCP/OPRP per food safety hazard.

Advisor within food safety

In addition to systems, we offer advisors who can help you develop a system that meets all ISO 22000 requirements and ensures that you implement HACCP correctly. Our consultants have a good overview of both the system's possibilities and the standards we deliver on, so that we can work with you to find the best way to use the system.

We want our customers to have a living management system. Our working methodology ensures that it is your business that is reflected in your system while you receive thorough training in the system.

What is HACCP?

HACCP stands for Hazard Analysis and Critical Control Point and is an established method for risk analysis in food safety. HACCP gives you an overview of which hazards it is particularly important that you have control over.

How to implement HACCP?

Identifying potential hazards
Conduct a hazard analysis to determine what type of management action is required
1. CCP - critical control point (critical limit)
2. OPRP - operational prerequisite (action criteria)
Identify places where control is needed - critical control points
Establish acceptable limits for each individual point
Carry out monitoring for control of the points
Take corrective action if the point exceeds the acceptable limit
Evaluation and verification of food safety, check that points 1-6 are working effectively
Documentation and logging showing that points 1-7 are fulfilled