ISO 22000/HACCP is developed by ISO to deal with the food safety. With the increasing demand of the processed food, and other eatable products, there was a need for an internationally recognized standard that takes care of the Food Safety. Food safety is directly linked to the food borne hazards present in the food at the point of consumption.
ISO 22000/HACCP is a systematic preventive approach to food safety and pharmaceutical safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection.