ISO 22000 (HACCP)

ISO 22000:2018 - Food Safety Management System

Hazard Analysis and Critical Control Points (HACCP)

ISO 22000 is an International Food Safety Management System that has replaced the Greek standard ELOT 1416. The aim is to ensure food safety, i.e. to achieve food products that are safe for the health of the consumer. The System can be applied to businesses of all sizes and food types.

Under the current Regulation 852/2004 of the European Parliament and of the Council, which replaces Directive 93/43/EEC, a Food Safety Management System, including a Hazard Analysis and Critical Control Points (HACCP) is required to be implemented, maintained and revised for businesses that:

Manufacture
Process
Produce
Packaging
Produce, Manufacture, Manufacture, Produce, Produce, Store
Transport
Distribute
Distribute
Offer food for sale
This includes packing plants, food industries, restaurants, catering supermarkets, hotels with catering facilities, etc.
Diagnosis of the needs of the business
The adoption of ISO 22000 food quality system (HACCP) will result in the following benefits to the business:

The company’s reputation is enhanced in terms of its ability to protect the health of the consumer
By implementing preventive measures, production costs are reduced due to the reduction of product batch rejections
The company gains a significant advantage over competitors in export activities as opportunities for penetration of international markets are opened up.
Evidence of compliance with the legislation is provided to the competent authorities.
Demonstrate the company’s sensitivity to the protection of public health and its ability to produce safe food.
It is a customer requirement as a guarantee of product safety, as it is a valid system that manages food safety (more and more companies are requiring their suppliers to have a certified HACCP system).

The company BIOCHEMIKI Labs with its qualified staff provides consulting services, undertakes studies and the implementation and continuous support of quality systems related to the food industry.