The International Organization for Standardization, in order to respond to the growing requirements for certification in the food chain, developed the ISO 22000 standard that defines the requirements for food safety management systems and covers all organizations of the food production chain - from crops and breeding through production to the plate. from farm to fork).

The ISO 22000 standard is a new approach to food and feed safety management and has been developed for all organizations involved in the food chain, including:

food and feed producers,
transport and storage of foodstuffs,
logistics companies (warehouses, wholesalers, etc.),
food additive manufacturers,
manufacturers of packaging for contact with food,
cleaning products,
service providers (pest protection),
primary production (farmers).
The above-mentioned standard aims to create safety management systems and is intended for use by all organizations involved in the chain of production, supply and sale of food products.

According to the ISO 2200 standard, the food chain is a sequence of stages and activities, including: production, processing, distribution, storage and processing of foodstuffs and foodstuffs, from primary production to consumption. The production chain is treated as one process during which all factors that may lead to the production of low-quality goods and products dangerous to human health should be eliminated.

On the basis of the ISO 22000 standard, the concept of the HACCP system (Hazard Analysis and Critical Control Point) was assumed - a system of risk analysis, hazards and critical point control. The НАССР system is a scientifically justified system of food supervision and is aimed at eliminating the direct causes of health hazards, directly at the place of their creation. which allows for the prevention or elimination of health hazards related to raw materials, additives and auxiliary materials, personnel, machines and devices, as well as the technological process. This enables the production of safe goods by identifying and controlling hazardous factors.

Advantages of the ISO 22000 standard:

It can replace all existing standards.
covers the entire chain from producer to consumer, not just parts of it,
it also covers neighboring industries such as manufacturers of processing technology, warehousing and distribution, which increases the transparency of the entire chain.
aimed at food safety, as it contains the basics of the HACCP concept.

Advantages of ISO 22000 certification:


Identify, manage and improve food safety processes and ties throughout the supply chain.
Provide suppliers and stakeholders with confidence in the State's control of hazards.
You will evaluate your progress towards continuous improvement of your company
Creating an effective brand image, marketing and easy positioning of your product among the best.