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ISO 22000 combines the principles of Hazard Analysis and Critical Control Points (HACCP) with management system requirements to ensure food safety throughout the supply chain.

**Food Safety Benefits:**

- **Hazard Prevention**: Systematic identification and control of food safety hazards
- **Supply Chain Safety**: End-to-end food safety management
- **Consumer Protection**: Prevent foodborne illnesses
- **Regulatory Compliance**: Meet food safety regulations
- **Traceability**: Track products throughout the supply chain

**Business Advantages:**

- **Market Access**: Meet export and procurement requirements
- **Brand Protection**: Prevent food safety incidents
- **Customer Confidence**: Demonstrate commitment to food safety
- **Cost Reduction**: Reduce waste and recalls
- **Operational Efficiency**: Streamlined food safety processes

**HACCP Principles:**

1. **Hazard Analysis**: Identify potential food safety hazards
2. **Critical Control Points**: Determine points where hazards can be controlled
3. **Critical Limits**: Establish criteria for control measures
4. **Monitoring**: Implement monitoring procedures
5. **Corrective Actions**: Define actions when limits are exceeded
6. **Verification**: Verify the system is working effectively
7. **Record Keeping**: Maintain documentation and records

Far Success helps food businesses implement ISO 22000 and achieve certification with confidence.