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ISO 22000 – HACCP

  • ISO 9001
  • ISO 22000 – HACCP
  • Green Key
  • OHSAS 18001
  • ISO 14001
  • ISO 26000
General Info

ISO 22000 is the food safety management system that replaced the ΕLΟΤ 1416 standard and HACCP (Hazard Analysis & Critical Control Points). Its aim is to ensure food safety, that is, to ensure that food products are not detrimental to consumers’ health. The system can be applied to food processing businesses of all sizes and types.

According to current Regulation 852/2004 of the European Parliament and the Commission that replaced Directive 93/43/EU, the application, maintenance and revision of a Food Safety Management System including Hazard Analysis and Critical Control Points (HACCP) is a requirement for companies that Prepare, Process, Manufacture, Package, Store, Transport, Distribute, Handle, Offer for sale or supply of foodstuffs.

Firms include packers, manufacturers, restaurateurs, supermarkets, caterers, hotels that have mass food premises, etc.

The benefits of the implementation and certification of a HACCP System under ISO 22000:2005 are summarised as follows:

  • It is an international Certificate, therefore it facilitates international transactions.
  • It is specially designed for easy implementation in SMEs providing them with flexibility and undisputed accreditation.
  • With the application of the standard, the current legal requirements are immediately fulfilled.
  • The trust of the market towards the Company immediately increases. Certification under the ISO 22000 Standard implies and guarantees that the company is following best practices both within its internal processes and within the full supply chain.
  • The company can participate in Competitions and public tenders where HACCP and certification under 22000 are a prerequisite

The Standard is based on 7 main axes:

  • Dangers analysis
  • Identification of Critical Points of Control
  • Identification of Critical Limits
  • Installation of Surveillance Processes of Critical Points of Control – Undertaking of Corrective Actions
  • Installation of Surveillance and Filing processes under HACCP
  • HACCP Verification
Procedure
Stage 1:Mapping of the current state
Stage 2:Listing of all deviations from the Provisions of the Law and the prerequisites of the Standard
Stage 3:Succesful Installation and Application of the Company’s Management System
Stage 4:Trial Operation of the Management System
Stage 5:Staff/Personnel Training
Stage 6:Selection of a Certification Body
Stage 7:Approval of the Certification Body’s offer by the Company and Setting of the on-site Inspection.
Stage 8:Onsite Inspection
Stage 9:Result of the Inspection
Stage 10:Prompt Fullfillment of all Corrective Actions with the Assistance of the Consultant
Stage 11:Issue of the Certificate (3-year Validity) with annual audits by the Certification Body
Stage 12:Optionally, the company may continue cooperating with the consultant in order to successfully abide with all the ongoing requirements of the Certificate.
ISO 22000 – HACCP and Tourism Facilities Classification

The certification of a food safety management system under ISO 22000, is not compulsory for the Classification of Hotels or Rentals-Furnished Rooms and Apartments in its respective category (stars/keys). It is though a prerequisite for every food serving company to have a food safety management system.

However, the application of such a System (along with its subsequent certification) leads to the fulfillment of the respective Optional Criterion for the Hotel Category boosting the total rating by 200 points (Hotels). There is no rating boosting for Rentals – Furnished Rooms and Apartments.

General Info

ISO 22000 is the food safety management system that replaced the ΕLΟΤ 1416 standard and HACCP (Hazard Analysis & Critical Control Points). Its aim is to ensure food safety, that is, to ensure that food products are not detrimental to consumers’ health. The system can be applied to food processing businesses of all sizes and types.

According to current Regulation 852/2004 of the European Parliament and the Commission that replaced Directive 93/43/EU, the application, maintenance and revision of a Food Safety Management System including Hazard Analysis and Critical Control Points (HACCP) is a requirement for companies that Prepare, Process, Manufacture, Package, Store, Transport, Distribute, Handle, Offer for sale or supply of foodstuffs.

Firms include packers, manufacturers, restaurateurs, supermarkets, caterers, hotels that have mass food premises, etc.

The benefits of the implementation and certification of a HACCP System under ISO 22000:2005 are summarised as follows:

  • It is an international Certificate, therefore it facilitates international transactions.
  • It is specially designed for easy implementation in SMEs providing them with flexibility and undisputed accreditation.
  • With the application of the standard, the current legal requirements are immediately fulfilled.
  • The trust of the market towards the Company immediately increases. Certification under the ISO 22000 Standard implies and guarantees that the company is following best practices both within its internal processes and within the full supply chain.
  • The company can participate in Competitions and public tenders where HACCP and certification under 22000 are a prerequisite

The Standard is based on 7 main axes:

  • Dangers analysis
  • Identification of Critical Points of Control
  • Identification of Critical Limits
  • Installation of Surveillance Processes of Critical Points of Control – Undertaking of Corrective Actions
  • Installation of Surveillance and Filing processes under HACCP
  • HACCP Verification
Procedure
Stage 1:Mapping of the current state
Stage 2:Listing of all deviations from the Provisions of the Law and the prerequisites of the Standard
Stage 3:Succesful Installation and Application of the Company’s Management System
Stage 4:Trial Operation of the Management System
Stage 5:Staff/Personnel Training
Stage 6:Selection of a Certification Body
Stage 7:Approval of the Certification Body’s offer by the Company and Setting of the on-site Inspection.
Stage 8:Onsite Inspection
Stage 9:Result of the Inspection
Stage 10:Prompt Fullfillment of all Corrective Actions with the Assistance of the Consultant
Stage 11:Issue of the Certificate (3-year Validity) with annual audits by the Certification Body
Stage 12:Optionally, the company may continue cooperating with the consultant in order to successfully abide with all the ongoing requirements of the Certificate.
ISO 22000 – HACCP and Tourism Facilities Classification

The certification of a food safety management system under ISO 22000, is not compulsory for the Classification of Hotels or Rentals-Furnished Rooms and Apartments in its respective category (stars/keys). It is though a prerequisite for every food serving company to have a food safety management system.

However, the application of such a System (along with its subsequent certification) leads to the fulfillment of the respective Optional Criterion for the Hotel Category boosting the total rating by 200 points (Hotels). There is no rating boosting for Rentals – Furnished Rooms and Apartments.

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    CONTACT

    Energy Financial Group
    37 Marathonos Ave.
    15351, Pallini

    Tel.: +30 2103822218
    FAX: +30 210 3822213
    E-mail: info@energygroup.gr

    USEFULL LINKS

    Greek National Tourism Organisation
    Hellenic Chamber of Hotels
    Greek Tourism Confederation (SETE)

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