Applicability of ISO 22000 food safety management system in tea factories

Iso 22000 Standard: a Food Safety Management System

Given this, initiatives have been undertaken in many countries to formulate more or less voluntary rules. But the vast increase in the number of private reference systems based on the Hazard Analysis Critical Control Point (HACCP) method led to a certain amount of confusion among the various groups in the food industry. In September 2005, after three years of work, ISO published a universal ref...

Generic Plan of Food Safety Management System Based on ISO 22000:2005 for Aflatoxin Control in Raw Pistachio Processing Units from Raw Material Reception to Packaging

Pistachio is one of the most important agricultural crops of Iran. It is a nut from Anacardiacea family and its domesticated species is called Pistacia vera L. Regarding to pistachio importance and usage and by the expanding of pistachio cultivate, it is necessary to improve agricultural situation and by establishing well equipped processing and packaging units near the farms, it is possible to...

Whole Genome Sequencing: An Efficient Approach in Food Safety Management System

Evaluation and Comparison of Health, Safety and Environmental Management System in Oil and Petrochemical Downstream Industries (Case Study of Textile Factories)

Introduction: The oil and petrochemical industries had been amongst the first industries which developed the HSE-MS. This system aims to maintain and protect human resources along with reducing the environmental impact of the industry. Although it has been mulling over this system in a plethora of studies, unfortunately, most of the assessments have been carried out in a qualitative manner. In ...

Equivalence in Food Safety Management

Food safety has long been recognised as a mandatory requirement in the production and marketing of foods. Traditional approaches to food safety management have relied upon end product sampling and laboratory testing. Detailed procedures were developed to set specifications for foods in regard to chemical and microbiological levels, and also levels of physical contamination. Such specifications ...