Certificate

Certificate

Standard ISO 22000, issued in November 2005 specifies requirements for a management system for food safety. Companies operating in the food chain use this standard to demonstrate their ability to control food safety hazards.

Standard 22000: 2005 was published in order to harmonize standards (national and international) for existing food safety and HACCP. Standard 22000: 2005 can be integrated very well with the used ISO 9001 and ISO 14001.

Standard goals are to ensure food safety “from farm to fork” based on the basis of internationally recognized by all operators.

– System Management: allows control of all interactions between the elements that make up the system, to ensure the efficiency and effectiveness of the system;

– Prerequisite Programs (PRP – Conditions and basic food safety activities necessary to maintain a hygienic environment throughout the food chain suitable for the production, management and distribution of finished products for food safety):

– Principles of HACCP – based methodology for risk analysis and critical control points. Planning for safe production processes to suit every company.