The ISO 22000 certificate is used as the best proof that the food operator ensures safety throughout the food chain, as well as increasing consumer confidence.
Through ISO 22000 certification, any organization can ensure that it does not allow food that is hazardous to health on the market and that it maintains a system for identifying and resolving food safety issues.
Consumer confidence in this standard is due to the fact that it imposes requirements on all organizations involved in the food chain, including organizations offering services, materials, items and equipment in contact with food.
The ISO 22000: 2018 standard is internationally recognized and provides a common approach to ensuring and maintaining food safety.
By complying with the requirements of this standard, organizations also meet the requirement for an implemented system for hazard analysis and control of critical points (HACCP), according to the Food Act and EU Regulations.
This avoids the possibility of variations, depending on the different countries where the system is applied or the type of product.
The focus of the standard is on the ability, through the maintenance and continuous improvement of a food management system, for organizations to identify, monitor and manage identified hazards, eliminating or reducing the risk to food to acceptable levels.
ISO 22000 combines food safety management requirements throughout the chain of suppliers and wholesalers and retailers and offers a common solution for working with good practices based on global experience. ISO 22000 meets the growing demand in the food sector for supplier certification.
- Better trade image, higher investor confidence and stable presence on the European and world markets.
- Objective / independent / internationally recognized proof of the effectiveness of the implemented system.
- Authority and prestige of the brand and the company.
- Greater guarantee to customers for the safety of manufactured products.
prevents hazards or reduces them to a safe level;
reduces losses from non-compliant and hazardous products;
identifies problems before they occur;
creates systems for guaranteed traceability and is able to withdraw potentially dangerous food products from the market;
creates respect in the control bodies and trust among the consumers;
helps build long-term partnerships;
ensures the safety of food products during their consumption.
raises the image of the company on the international and domestic market;
expands market positions;
protects the company in case of conflict of interests;
possibility to apply a systematic approach to hazard identification, risk assessment and hazard control;
focusing on preventive control;
opportunities for more effective regulated control for food safety;
increases the food safety responsibility of all actors in the food chain;
provides the framework for safe food production and consumer health protection.
Preparation for certification consists of:
Introduction to the requirements of the ISO 22000: 2018 standard.
Introduction with the applicable legal and other requirements.
Risk analysis and assessment of the identified hazards.
Creating documentation (policy, goals, prerequisite programs, HACCP plans, procedures, operational prerequisite programs, instructions).
Working introduction (actual use of the created rules).
- Internal audit – verification of readiness for certification.
Elimination of discrepancies found during the internal audit.
Certification (see certification stages).