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ISO 22000

Food safety management systems

Quality and safety of food products should be traced from the animal food producer to the retail shops and catering establishments.

ISO 22000:2005 is applied to all the organizations in the food chain, beginning from the animal food producers, raw material producers, food producers, transport and storage organizations and subcontractors and ending with various shops and catering establishments.

Risks connected with the food safety may appear in the food chain at any stage, that’s why control is very important through the food chain. Food safety is a joint responsibility provided by the efforts of all the parties of the food chain. Other organizations connected with each other, such as equipment, packing material, detergents, additives and ingredients producers, are also included.

ISO 22000:2005 covers a niche between ISO 9001:2008 and НАССР and unites their requirements.

ISO 22000:2005 is the first in a family of standards that includes the following documents:

  • ISO 22003 “Food safety management systems – Requirements for bodies that carry out audit and certification of the food safety management systems”. It gives a harmonized guidance for accreditation (approval) of ISO 22000 certification body and defines the rules of the food safety management system audit for compliance with the standard.
  • ISO 22004 «Food safety management systems – Guidance for application of ISO 22000:2005”. It gives important recommendations that can help small and medium organizations all over the world.
  • ISO 22005 «Traceability in a food chain – General principles and recommendations for designing and development of the system”.

This standard is compatible with ISO 14001:2004, OHSAS 18001:2007 and other management system standards.

Management system certification for the compliance with the requirements of ISO 22000:2005 will have a positive impact on the success of your company and give it following advantages:

  • Creates conditions for the system approach to the food safety management;
  • Provides meeting of the legal and regulatory requirements;
  • Permits to create an independent food safety management system on a basis of existing hygienic programs and production control plans;
  • Substitutes a generally accepted selection control of the final product with a full preventive control of the production processes.


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