ISO 22000

The standard can be applied at each stage of the process of food acquisition starting from original production through processing and finishing with final distribution. Requirements of the norm can also refer to the activity indirectly connected with food production and distribution (manufacturers of packaging, cleaning agents, equipment for food industry and food transportation and storage companies). The norm provides for all recommendations related to the HACCP system connected with the Food Code of FAO/WHO and requirements of Good Manufacturing Practice and Good Hygiene Practice. During works on ISO 22000 conclusions of experts from many countries and international organisations such as Codex Alimentarius Commission, International Hotel and Restaurant Association etc. were taken into account.
Thanks to that the norm ISO 22000 represents guidelines for companies, which besides the basic HACCP system must be still improved. The norm was acknowledged as a world standard, which makes it easier to participate in international cooperation and trade.