ISO 22000 Food Safety Management Systems


Any enterprise that carries out activities in the food products production and processing field automatically assumes responsibility for ensuring its customers safety of life and health. The ability to supply safe food to the market is a prerequisite for the existence of an enterprise. 

At the same time, the risks of doing something wrong and getting as the "output" something dangerous are very large and exist throughout the entire production chain.

The ability to manage these risks is the ability to remain on the market always, maintaining the competitiveness. But the food products safety  management is not only to control own technological (production) cycles, but also to effectively manage suppliers, work with the supply chain and distribution, with all participants in production and logistics (supply, distribution).

Hazard Analysis and Critical Control Point (HACCP) principles and the food safety management models developed on their basis are becoming more widespread in the modern world. In 2005, the ISO 22000 standard was approved based on the principles of HACCP and ISO 9001. The standard was developed by ISO/TC 34 Technical Committee "Food Products" and was named "Food Safety Management Systems. Requirements for the organization involved in the food chain."

The development took into account the legislative and regulatory acts in the field of food production, a thorough analysis of production processes was carried out and all possible risks and hazards that accompanied it were identified. ISO 22000 contains recommendations for reducing possible risks to an acceptable level, preventing their occurrence and completely eliminating.

Before the appearance of the standard, there was a huge number of international multi-bilateral agreements, conventions, and regulatory acts governing food production. For example, the Standard of the British Retail Consortium, the Codex Alimentarius Commission (Guidelines for Food Hygiene of the Codex Alimentarius Commission), the Guidelines for the Application of the HACCP Principles and many others. Moreover, this is not counting national and corporate standards.



Introducing in its practice a quality management system for food products that meets the ISO 22000 requirements, the company receives the following benefits:
• prevention of risks, rather than responding to the risks that have already arisen;
• the possibility of entering the international market;
• allocation in tenders and auctions;
• consumer confidence building in the products.
The ISO 22000 standard is an internationally recognized standard. The result of its successful implementation is to increase the enterprise competitiveness.



  • Only experts who successfully developed, implemented and certified SMEs systems in accordance with the requirements of HACCP, ISO 22000, FSSC 22000 for food industry enterprises are included in the expert stuff of our company in the development and implementation of food safety management systems. Many of our consultants are current auditors of the international certification bodies associated with the FSSC 22000;

  • We work only with international certification bodies affiliated with the FSSC 2200 Foundation, which guarantees excluding the possibility to get to the scammers, "to pay money and, in the end, to get not what you need";

  • Proceeding from the main principles of our company, all developed food safety management systems are developed individually, exclusively for specific technological production systems, with the necessary share of routine immersion in the development process and strictly in accordance with the requirements of HACCP, ISO 22000, FSSC 22000. This guarantees enterprises obtaining with our help an existing, and not a "paper" SMPP, which is guaranteed to pass a positive conformity assessment in any international and national certification; 

  • We helped develop and implement food safety management systems for HACCP, ISO 22000 and FSSC 22000, based on the principles of non-template approach, taking into account the difficulties of the entire technical routine of the creation of SMPP to over fifty companies. This helped us to create a solid information and methodological base for a wide range of food production, which allowed us to significantly reduce the cost of work and to provide substantial (up to 40-50%) discounts to regular customers!