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Food

IS/ISO 22000:2005

Safety and Hygiene

Acrylamide

Aluminium

Alcohol

Dioxins

Prerequisite programs (PRPs)

Hazard Identification

HACCP

Food Safety Risk Analysis

IS/ISO 22000: 2005  -  Tool for avoiding food incidents

 

IS/ISO 22000: 2005 achieve this by combining three different tools in the most economic way into one international standard