Divided into 20 specific elements, deliberate and organized, ISO 9000 provides a foundation for basic quality management and continuous improvement practices.
According to the Canadian Food Inspection Agency, the Hazard Analysis Critical Control Point (HACCP) is an approach to food safety that is systematic and preventive.
“Currently countries all have their own programs,” he says. “The ISO 9000 standards are universally accepted. The European Union wants that plus compliance to their programs i.e. GMP 13, FEMAS. The recent announcement of the publication ISO 22000, a food safety management system should continue that integration.”