General Anouncements


ISO 22000-2005 Food Management System


The ISO 22000 food safety management system standard is a specialised industry Standard for businesses producing food for both local consumption and international trade. The Standard requires management to set in place controls to manage hazards that exists or may reasonably exist in all stages of the preparation and production of food and food products. The methodology to be used is the HACCP process whereby hazards are analysed and where appropriate control points or critical control points are developed at appropriate stages in the process to manage the hazards that have been identified.


Food products affect our health if they are not produced to a suitable standard and under suitable conditions. Because of this, safety of food products is a significant concern of consumers and it is ultimately the responsibility of the producer companies to get it right. Food safety is seen as a constant quality parameter. If a manager wants to produce to food in accordance with hygiene standards and wants safety in each batch of products that is produced and sold they should implement a food safety management system to provide the necessary tools to provide the controls and assurance that is needed. This system should be maintained and supported throughout the organisation.

The ISO 22000 Food safety management system Standard follows on from the ISO9001 quality management system standar and the ISO14001 environmental management standard with consistent phraseology and terminology used throughout. There are some common system elements which are the sam efor each of the standards and so a system that complies with ISO 9001 or ISO 14001 can e modified or tailored to include additional requirements to meet the ISO 22000 standard.

Benefits of ISO 22000 Certification

  • Providing a competitive advantage compared to other companies who are not certified.
  • Making employees more conscious of hygiene and food safety issues
  • Providing assurance of compliance with food legislation and regulations, both locally and internationally.
  • Prividing customer confidence and trust in their ability to produce safe food
  • Providing trade Access to new markets both locally and internationally.
  • Implementing modern systems of prevention and loss control and thus reducing the chance that defective product will be despatched.
  • Improving product quality overall.
  • Assuring compliance with customer and regulatory specifications.
  • Identifying hazards and other dangers, risks to food safety and having these managed in a proactive way
  • Providing economic controls to food based hazards
  • Decreasing production in sales of incorrect or poorly processed products through the applicaion of process controls.
  • Implementing systems of quality management in food production rather than just quality control.
  • Decreasing the likelihood of food poisioning or other health outcomes
  • Providing a mechanism to continually improve the food production processes
  • Decreasing wastage and food loss and associated costs of these
  • Improving the working environment for both food production and fort he workers
  • Encouraging suppliers to increase their performance in food safety management
  • Improving management effectiveness
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