Food safety

Abstract

FAO/WHO Codex Alimentarius consists of a set of standards, internationally recognized and based on scientific knowledge, which arose from the need to harmonize food standards and which began to proliferate in several countries at the beginning of the last century. The hazard analysis and critical control points (HACCP) system is a scientific methodology that identifies, evaluates, and controls biological, chemical, and physical hazards associated with food or that may be introduced during its processing. This chapter presents a brief history of three standards that, as for the FSSC 22000, were benchmarked against the global food safety initiative (GFSI) Guidance Document Sixth Edition for the scope Processing of Animal Perishable Products. It provides a comparison between the number of certification bodies, certified organizations, and the predominant markets of International Features Standard (IFS), British Retail Consortium (BRC), Safe Quality Food (SQF) and FSSC 22000.