Food safety management

ISO 22000

ISO 22000 is an international standard, defines the requirements for a Food Safety Management System and can be applied to any type of organization. It consists of

  • Compliance with legal requirements;
  • Establishing the prerequisite program;
  • Applying the HACCP methodology;
  • Interactive communication;
  • Implementation of procedures and practices;
  • Monitoring and measuring system performance;
  • The continuous performance improvement.



  • Increased level of customer satisfaction;
  • Reducing the risk of outbreaks of food poisoning;
  • Reducing costs and increasing productivity;
  • Reduction of the risk of sanctions related to legal non-compliance;
  • Improvement in communication;
  • Valuing the image in the market;
  • Marketing tools;
  • Motivation and employee involvement.


Contribution to success?

The management of food safety is the guarantee that the company provides a safe product, a prerequisite business condition for those who work in the food business.


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HACCP system

HACCP is the acronym for Hazard Analysis and Critical Control Point.

All food businesses engaged in any phase of the production, processing, storage and / or distribution of foodstuffs shall implement the HACCP system.


The HACCP system is a preventive methodology used to control food safety in order to avoid potential risks that could cause harm to the consumer by eliminating or reducing to an acceptable level those hazards. By applying this system it is ensured that unsafe food is not made available to the consumer.


Principles of HACCP:

  1. Identify and analyze hazards and their preventive measures
  2. Identify critical control points (CCPs)
  3. Establish critical limits for each measure associated with each CCP
  4. Monitor and control each CCP
  5. Establish corrective actions for the case of deviations from critical limits
  6. Establish verification procedures
  7. Establish a registration system for controls


The implementation of the HACCP system is based on the establishment of a system of prerequisites that controls the issues associated with:

  1. Structures and Equipment
  2. Sanitation Plan
  3. Pest Control
  4. Water supply
  5. Collection of waste
  6. Materials in contact with food
  7. Personal Hygiene
  8. Training


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