Food Safety | ISO 22000

Food safety is linked to the presence of foodborne risks at the time of consumption (intake by the final consumer). As a principle of food safety, it would be appropriate to introduce appropriate controls as essential at every stage of the food chain. 

Therefore, food security means combining the forces of all parties interacting with the food chain. 

The ISO 22000:2018 standard is a standard applied on a voluntary basis by food business operators. It was published by the International Standards Board ISO in September 2005 in order to harmonize existing (national and international) standards on food safety and hazard analysis and control of critical points (HACCP). 

Althought it is not mandatory, this standard is a reference point for operators for the application of Community regulations on hygiene and food safety

The standards is applicable to all organizations, regardless of size, that are involved in every aspect of the food chain and want to implement system that ensure continuous product safety. 

Through certification by an independent third-party body, the company provides credibility of its commitments to its customers and stakeholders. 

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