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The organizations implied in the food chain must face a request of their customers and regulation concerning their aptitude to identify and control hazard related to the safety of food. This request follows upon the serious encountered problems these last years, in particular those related on the ESB and dioxanes.

Admittedly, there is the standard ISO 9001:2000 which specifies the requirements of a system of quality management. But this standard relates to quality as a whole. It is not specific to the safety of food. However a standard specific to agroalimentary was created on the basis of ISO 9001:2000, it acts of the ISO 15161:2001, Hot lines for the application of the ISO 9001:2000 in food industries which is interested in quality and not in safety of food.

So several countries created their own national standards relating to the systems of food safety management, and several private reference frames, like the IFS and the BRC, were born.

Today, with the universalization of the markets, it became necessary to harmonize the requirements for a system of food safety management.

All these private reference frames and national standards are based on the method HACCP which proved reliable in the hazard control related to food safety. But the HACCP is not "normative". It was thus necessary to create a standard of international size on the model of the ISO 9001:2000, with the principles of the HACCP.

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