Does ISO 22000 really improve food hygiene?

Today, food safety is a major challenge for the agri-food industry. This book presents the essential principles of ISO 22000 version 2018, the HACCP system and audits applied to food risk control.Through a study applied to Ambassadeur milk chocolate, this book highlights the impact of ISO 22000 certification on improving product hygiene and microbiological quality. Based on the analysis of internal and external audits, as well as microbiological results before and after certification, it demonstrates the role of the management system in preventing food hazards and ensuring continuous improvement.Aimed at students, professionals and quality managers, this book is a practical and scientific guide to understanding and effectively applying food safety requirements in the agri-food industry.

Pagina's: 72, Paperback, Our Knowledge Publishing