Abstract

[This abstract is based on the authors' abstract.]Hazard analysis critical control point (HACCP), the systematic process that builds food safety controls into the food manufacturing process, has continuously evolved to improve the system's effectiveness since its inception in the 1950s. ISO 22000:2005 is the most recent step in this evolution. In 2007, ISO published ISO TS 22003:2007 - Food safety management systems - Requirements for bodies providing audit and certification of food safety management systems. The standard and specification ensure the development of a food safety management system that uses both a systems and a process approach and that audits of the system will be conducted in a manner that ensures confidence to both customers and consumers.