ISO 22000 is a global food quality assurance system that applies to all food-related businesses - services either directly or indirectly.
Where ISO 22000 is addressed
It applies to the whole range of activities from production - primary sector to the supply to the consumer - food services, i.e. the stages of production, processing, sorting, packaging, transport and sale of products.
The standard is a tool for the development of each company in the food chain and abroad in order to market its products with greater reliability, which is fully interwoven with the principles of HACCP.
Basic requirements
Permits (operation, waste management, biological treatment etc.)
Building (design, construction, building, zoning according to food hygiene legislation)
Suitability of equipment (construction, installation, cleaning)
Personal hygiene (health certificates)
Requirements to be met by the company
Food safety procedures
Record keeping for the implementation of the system
Establishment of cleaning and hygiene programs PRP, OPRP (operational, prerequisites) analysis programs
HACCP planning
Traceability
Recall, return and improvement programs.
