ISO 22000: 2005 Food Safety Management System - this standard applies to all participants in the food supply chain. The main objective of the standard is to control risks for food products.
The standard is based on hazard analysis and the establishment of critical control points HACCP (Hazard Analysis and Critical Control Points). The system provides control of all stages of production, packaging, delivery and storage of food products. That is, the entire way from the production of raw materials to the display of finished products on the shelf in the store.
What are the differences between HACCP and ISO 22000?
HACCP is a method of risk management of an enterprise, consisting of HACCP sheets containing information about control points. Based on these sheets, a risk analysis is carried out.
ISO 22000 is a system of control and safety management, and HACCP methods are part of this system. Therefore, there is no separate HACCP certificate, and after obtaining the ISO 22000 certificate, products can be marked with the sign: ISO 22000: 2005 (HACCP)
The ISO 22000 standard is intended for the certification of management systems of organizations that produce:
- short and long-term food products
- food ingredients / raw materials
- food packaging
- livestock products
- food equipment
- as well as those involved in the delivery and storage of food products.
ISO 22000 certificate is required in the following cases:
- legislative requirements
- participation in the tender
- fulfillment of client conditions
- supply of goods to large retail chains
- export of goods abroad (mandatory condition in the EU and the CU)
- improvement of the company's image and competitiveness
We offer:
- Initial audit
- Development and implementation of the ISO 22000: 2005 system
- Training staff in the basics of HACCP
- ISO 22000: 2005 certificate. We issue a certificate based on the goals you have.