The system of food safety management in accordance with ISO 22000 is one of the most common effective management systems for organizations involved in the chain of production and consumption of food products by identifying and assessing all the dangers, risk assessment and determination of critical control points in the production process.

The system of food safety management in accordance with ISO 22000 developed and implemented in the enterprise to implement procedures for monitoring food safety in all stages of production, as well as increase the level of consumer confidence, retail chains.

Expected advantages obtained by the introduction of ISO 22000

• Demonstration of stakeholders production stability;
• The ability to access international markets;
• Improving the competitiveness of enterprise;
• Improving the performance of all participants in the supply chain of food production;
• The use of preventive measures rather than corrective action or recall the marriage of finished products to significantly reduce production costs;
• A large number of controls and risk management practices in this area;
• Planning, reducing the need for product verification;
• Continuous control of mandatory programs;
• Increase personal knowledge and responsibility of the employees;
• Identify unambiguous responsibility for food safety;
• Identification of critical processes and focus on their core resources and efforts of the company;
• Significant savings by reducing the proportion of marriages in the total production;
• Documented reliance on the safety of manufactured products, which is especially important in the analysis of claims and litigation;
• Create a reputation for quality and food safety.