ISO 22000 – HACCP

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