الإطار الكامل لمعايير صناعة الأغذية

International standards and regulations are essential in the food industry to ensure the safety, quality, and consistency of food products globally, main ones being:

• ISO 22000: Food Safety Management Systems: Developed by the International Organization for Standardization, ISO 22000 specifies the requirements for a food safety management system. It combines the principles of Hazard Analysis and Critical Control Points (HACCP) with prerequisite programs, ensuring a systematic approach to identifying, evaluating, and controlling food safety hazards.
• Codex Alimentarius: Established by the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Codex Alimentarius, or “Food Code,” is a collection of internationally adopted food standards, guidelines, and codes of practice. It serves as a reference point for food safety regulations and international trade, covering aspects such as labeling, additives, contaminants, and hygiene practices.
• GMP (Good Manufacturing Practices): ensure that products are consistently produced and controlled according to quality standards.
• HACCP (Hazard Analysis Critical Control Point): An internationally recognized system for reducing the risk of safety hazards in food, HACCP involves identifying, evaluating, and controlling food safety hazards.
• FSSC 22000 (Food Safety System Certification): provides a نطاق for effectively managing food safety and quality throughout the food supply chain. It is recognized by the Global Food Safety Initiative (GFSI) and combines ISO 22000 with additional requirements.

Find below an extensive list of applicable standards for most food sectors.

ملاحظة: تم إنشاء هذه الشجرة تلقائيًا جزئيًا وهي مخصصة للنهج العالمي الأول. قم بالتحقق مرة أخرى من المتطلبات والاكتمال (مثال على الخطأ: إدراج معيار المعادن الأرضية النادرة للتصوير بالرنين المغناطيسي غير مناسب. لا يحتوي التصوير بالرنين المغناطيسي على مغناطيس حقيقي).

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