what you need to know about iso 22000

Any company that carries out activities in the field of production and processing of food products automatically assumes responsibility for ensuring the safety of life and health of its customers. The ability to supply safe food to the market is a prerequisite for the existence of a company. At the same time, the risks of doing something wrong and getting at 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 own competitiveness. But the management of the safety of food products is not only to control own technological (production) cycles, but also to effectively manage suppliers, work with the supply chain and distribution, all participants in production and logistics (supply, distribution).
ISO 22000 is an international standard that defines the requirements for a food safety management system and encompasses all organizations in the chain of food production, supply and sale. This standard combines commonly accepted key elements that ensure food safety throughout their life cycle, including:

  • the organization of communications;   
  • systems approach;
  • management of food safety risks through participation in tentative programs and implementation of plans for the use of the HACCP system Continuous improvement and updating of the food safety management system. 

 ISO 22000 is an international standard in the full sense of the word, which is suitable for any company within the food supply chain, including organizations related to the food industry, such as manufacturers of equipment, packaging material, cleaning agents, additives and ingredients.
ISO 22000 is also intended for companies seeking to integrate a quality management system, such as ISO 9001, and a food safety management system.
ISO 22000 establishes requirements for a food safety management system in which an organization must demonstrate its ability to eliminate risks associated with the consumption of food.
The requirements of the standard for a food safety management system combine the following generally accepted basic elements necessary to ensure food safety throughout the food chain, up to consumption:


  • interactive information exchange;
  • management system;
  • prerequisite program (PP);

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