The International Standard ISO 22000 is a Food Safety Management System and is the most widely used food safety and quality control standard applicable to all categories of food businesses. Like all ISO, ISO 22000 is a set of documented procedures, forms and work instructions that frame the business processes. Its implementation allows the company to continuously control and confirm the necessary hygiene conditions during production and the required quality of the final product.
Steps to Organize the HACCP System
Hazard Analysis and setting of the necessary preventive measures for their control.
Identification of Critical Control Points, of the production process.
Establish critical limits for each Critical Control Point (absolute acceptance limits for each critical point).
Defining Prerequisite Programs and Operational Prerequisites
A monitoring system for each critical control point.
Establish the corrective actions to be applied for each Critical Control Point CCP.
Establish verification and validation procedures for HACCP.
Establish the HACCP system documentation.
Steps of developing and installing the Quality Assurance System (ISOF) by ISO 22000
Talk about your organization’s requirements and the implementation timetable.
Collecting information about the organization/business.
Organizing meetings with the company and collecting information by the administration
Preparation of Forms / Quality Files
Recording Work Guidelines
Training of the coordinator and food safety team
Training of staff in the System
Initial implementation of the System by the Organization / Enterprise
Monitoring the system’s functionality
Optimization of the system, if necessary
Certification of the System.
Support of the System after its Certification
Advantages and benefits of implementing the ISO 22000 system
The business operates in accordance with the law
Improves the image of the business and constitutes an important marketing tool
The company may take part in various competitions
The business acquires a competitive advantage over competition
Internal business operations are improved and the workplace is upgraded
Defective (non-compliant) products are reduced
Increases market penetration
Achieves the optimal allocation of resources within the enterprise and the food chain resulting in economic benefits, reducing defective products and eliminating consumer harm
It generates employee satisfaction for the outcome of their work
Provides a sense of work safety
Contributes to the changing of the culture of employees and creating a climate of organization
Making the most of the human potential
Creates confidence in consumers and other interested parties about the food safety available for consumption