Foods and Safety Management System

ISO 22000 constitutes a system of management safety of foods. It promotes the systematic management of hygiene and safety of foods covering the whole spectrum of the food chain. That’s includes production, manufacture, transport - storage, and distribution-after-sale, consumption.

The application of ISO 22000 constitutes the requirements of Local Legislation of Foods (Control and Sale).

All food enterprises should determine, watch and check systematically all the critical points, which can influence the safety of foods. In order to achieve certification to ISO 22000:2005 your company should satisfy the following requirements:

  • Prerequisite programs for analysis of products, materials, processes and legislative requirements
  • Recognition of dangers for the foods
  • Analysis of the risks
  • Tracking of critical points of control and the functional Prerequisite programs
  • Measures for control
  • Processes of follow-up and education of personnel
  • Ratification / Application / Verification / Corrections in the system