ISO 22000:2005 (HACCP)

The volumes of trade of food products both at the national and international levels are increasing annually, with significant economic and social effects for organizations and the state. The quality and safety of these products are an important aspect for companies manufacturing, processing, transporting, storing and selling food products (or specializing in intermediate business activities), and for end-users. There is always a hazard of contamination of food products, for example, pollution by certain indistinctive substances, or an impact of adverse physical, biological and chemical factors at any step of food chain. It can come from its production and ending with its receiving by the consumer, that may be related, for example, with the use of imperfect technologies. These issues are significant for both large and small companies that are directly or indirectly involved in the production of food products.

In order to enable and guarantee the safety and quality of food products at all steps of the food production, it has been established and implemented on the basis of the HACCP’s (Hazard Analysis of Critical Control Points Principles) principals the certification of a food management system, which is one of five types of certification that was approved by the GFSI (The Global Food Safety Initiative). The importance of this system lies in the fact that it detects, assesses, controls the threats that are critically important to food, and it provides an opportunity to create an effective food safety management system. Also according to the Law of Ukraine “On basic principles and requirements for food safety and quality”, the food safety management system is mandatory for implementation and functioning.

In August 2005, the International Organization for Standardization (ISO) adopted the International Standard ISO 22000: 2005 that proposes, The Food Safety Management System (FSMS), which enables the company to control food safety risks and to guarantee consumers the safety of their products. The ISO 22000: 2005 standard is one of the most common and effective standards implementing HACCP principles. ISO 22000: 2005 is coordinated with ISO 9001 and ISO 14001 for their collaborating use. Also, this standard can be consistent with other standards to the management system, or apply independently of them. If necessary, organizations can create a food safety management system in accordance with the requirements of this standard.

The scope of application of the requirements of the ISO 22000: 2005 standard covers the entire array of companies, regardless of their size and complexity, which directly or indirectly affect or carry out their activities at one or more stages of the processing of food, from production to acquisition by the consumers. Such organizations could be, for example, feed producers, farmers, organizations directly involved in the production of food products, trade, restaurant areas, organizations providing logistics services for food products, cleaning and sanitation, transportation, storage and distribution services, etc. Moreover, the ISO 22000:2005 standard allows a small and simple organizations by structure (e.g. small-scale farms, for small retail businesses) to implement an already developed the food safety management system in their processes of management.

In addition, after the entry into force of The Ukraine–European Union Association Agreement, many Ukrainian organizations, having received the ISO 22000:2005 certificate, are one step closer to joining the European market. In the current conditions of the rapid movement of food products not only within the boundaries of the country but also abroad, the application of the ISO 22000:2005 standard will increase confidence in your product and help to form a reputation of the manufacturer of high-quality and safe products. Since this certification ensures the introduction of uniform rules on the quality and safety of food products of manufacturing companies literally in all modern countries of the world.

The implementation of the food safety management system, based on ISO 22000: 2005, optimizes the management processes of the organization, thus allowing the company to focus and direct the organization’s efforts to limit or eliminate hazards that have a significant impact on client and customer safety. It also helps to limit the organization’s costs on prevent unlikely dangers. The stable quality of products with the implemented ISO 22000: 2005 standard ensures a reduction in the proportion of the defect of products and the number of complaints from customers, which leads to the saving of financial resources. Your organization receives additional opportunities for attracting more loyal customers and new partners, increasing the competitiveness of your products through the presence of recognized certificate of ISO 22000: 2005. What is most important is that the consumer gets confidence in the safety of your products and services; the likelihood of the risk associated with dangerous products is significantly reduced.

The organization’s ability to meet the requirements of ISO 22000:2005 is confirmed by passing the certification process and obtaining appropriate certification via the independent international or national authorities in this area. MCL, LLC  is accredited in the field of certification of the food safety management system according to ISO 22000:2005 standard, and is one of the competent organizations that provides a qualitative and operational certification procedure. Specialists of the company MСL, LLC provide professional advice and carry out the certification of ISO 22000:2005, accompanying the company throughout the entire process of establishing a food safety management system in accordance with the requirements of ISO 22000.

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