The purpose of a food safety management system is to prevent foodborne illness. Currently, the HACCP, ISO 22000 and PAS 220 are the most commonly used internationally approved food safety systems.
The fundamental role of ISO 22000 is not only to provide food safety but also to improve the sensory and nutritional quality of food, and it also plays a primary role in the quality assurance of service practices in industrial production.
HACCP is an internationally accepted system and in most countries, it is required that companies within the food industry implement this system.
The PAS 220 standard is applicable for all types of companies and was made available in 2008. It was intended that the PAS 220 standard be used together with the internationally accepted ISO 22000 standard.
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