ISO 22000

Product History

Standard mentioned for the first time in 2005 and was published as a food safety management system. Over time, the diversity and the disintegration of the established standards and the costs of compliance with a number of them put adaptation to variable requirements associated with the global food market in challenge. Therefore the ISO organization, in 2005, presented this standard as a mechanism to ensure the safety and control at all stages of the offered food chain.

The Delivery of Services

Step one: Announcing the gap (Gap Analysis) with the standard model of prerequisite programs (PRPs) and disposing training course for HACCP principles for 2 days.

 Step Two: 1 - Understanding the implications and requirements of the FSMS training course for 2 days 2 - system design, including documentation of Template Standard requirements in the form of food safety teams of experts specializing employer and consultant.

 Step three: revision of taking place reforms, internal audit training for 2 days, conducting an independent audit.

Step Four: Partnership with the employer for a certificate of compliance from accredited institutions

Achievements of the project

-Compliance with legal requirements and food safety regulations

-Effective communication on food safety with suppliers, customers, regulators and other stakeholders in the food chain

Dynamic and effective control of risks associated with food safety-

Optimization of resources-

-Reducing the risk of responsibility for insurance and other payments associated with the legal costs

Opening access to local and international markets-

Areas covered

For all organizations of any size and position at any stage of the food chain