Understanding ISO 22000:2005

7 April 2011, Palo Alto, United States

The abundance of food safety schemes worldwide has led to uneven application of food safety standards, confusion regarding requirements, and increasing complexity and costs to suppliers that are obliged to conform to multiple programs. Individual companies and food industry groups have also developed, published and adopted their own standards under the Global Food Safety Initiative (GFSI).

Depending on the size and scope of a given company's business, it may be responsible for knowing and applying the rules and standards of multiple countries and industries. The international Food Safety Management Standard ISO 22000:2005 was developed in response to a need for a worldwide standard supported by an independent international organization which would encourage harmonization of national and private standards for food safety management and control. The standard defines food safety as the concept that foodstuffs should not be harmful to the consumer and recognizes that hazards can be introduced anywhere in the supply chain.

This webinar examines the interrelatedness of food safety in the supply chain, and offers a method of hazard analysis that results in Operational Prerequisites (OPR), Prerequisite Programs (PRP) and in critical controls.
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Online Event, 2600 E. Bayshore Road, Palo Alto, 94303, United States

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