Food Safety Management System according to ISO 22000 - HACCP

ISO 22000 is the International Standard for food safety.

It targets companies involved in the food chain, such as food production and packaging units, food storage facilities, catering companies, catering hotels, food transport, food commerce, and food sales companies.

The Food Safety Management System is based on the principles of HACCP approach (Hazard Analysis and Critical Control Points) including the following:

Compliance with legislation and customer requirements.
Identification, analysis and assessment of all potential hazards (biological, chemical, physical) that may occur in food at any stage of the food chain (from raw materials to the final product and distribution to consumers).
Identification of Critical Control Points (CCPs), which can be controlled by one or more hazard factors, in order to eliminate, reduce or minimize a risk.
Implementing control limits for each recognized risk, at each control point.
Installation and monitoring of measuring indicators.
Installation of a corrective action mechanism when deviations arise.
Installation of HACCP verification system.

The Food Safety System is supplemented by the general management principles and requirements of a Management System.

The ISO 22000 standard can be applied to any company regardless of its size or type of activities.

The implementation of the ISO 22000 standard by a company leads to relevant certification, following an audit carried out by a Certification Body. The Food Safety Management System can be developed in parallel or supplement to other Management Systems, creating a Total Management System in terms of Quality, Environment, OHS, Food Safety, etc.

For more information about Management Systems, see the “Information Material” section.