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ISO 15161 HACCP - "Hazard Analysis and Critical Control Point" is a systematic methodology for analyzing food processing for foreign or undesirable/hazardous inclusion of chemical, physical or biological agents (HACCP-9000 is trademark of NSF) . It is a management scheme developed for the food industry (that readily combines with ISO 9001). Its precedence is from the "CODEX Alimentarius Codes" known as CODEX, and its the basis in hygiene and safety in production, (transport and handling) of food processing for international trade. ISO application guidelines are published for the food sector, ISO 15161. ISO 15161 is a guideline to assist in the implementation of HACCP Principles within the requirements of ISO 9001:2000. namely ISO 15161, Guidelines on the Application of ISO 9001:2000 for the Food and Drink Industry, is for application within the food industry sector involving sourcing, processing, and packaging of food and beverages. http://www.bulltek.com/English_Site/ISO9000_Introduction_ There is now ISO 22000 which is a Food Safety Quality Control System |