ISO 22000 - Food Safety Management system

ISO 22000 certifies the food safety and the ability to handle related risks for organisations of all sizes and working in the food processing industry.
The key aspects of the service are:

defining clear and concrete objectives of the management model
objective verification of the effectiveness of your food safety management system
greater traceability of products throughout the supply chain
guaranteeing the expectations of consumers and business partners in terms of quality and safety
demonstration of compliance with legal requirements
effective risk management
facilitating access to financing, and successful tender bidding

Regulatory Focus

The ISO 22000 standard is based on the HACCP method and is integrated with the main system and product standards: ISO 9001 and ISO 14001, FSSC 22000, BRC and IFS, SA 8000 and ISO 45001, Codex Alimentarius.

Certification Procedure

Compilation of the information questionnaire
submission of the technical/economic offer which, once accepted, constitutes a service contract
audit at the company and related reporting
in the event of a successful outcome of the previous phases, certification is assessed by a technical committee
in case of successful completion of the previous phases, the certificate is delivered to the company
annual audit to maintain the certificate.

ISO 22000:2018

The new ISO 22000 includes improvements to definitions and consists of the latest trends in safety food requirements, in order to response to the rising global challenges facing the food industry.

The 2018 version will help to ensure a higher level of trust in the food security systems and their sustainability.

Company with ISO 22000:2005 have a 3 year period to transition the certificate to the 2018 version until June 2021. The aim is to harmonize the requirements ona global level.