Food / ISO 22000:2005

Certification of Food Safety Management System MSZ EN ISO 22000:2005

Food safety is one of the most important factors of our society; the observation of 'farm to fork' is the obligation of all organizations participating in the food chain. The need for a regulation for globally accepted and certifiable food safety management systems was met by the appearance of the 2005 ISO 22000 standard, which arrived in Hungary in 2005 named as the 'MSZ EN ISO 22000' Hungarian standard.

The standard includes the principles of the Hazard Analysis Critical Control Points (HACCP) system established by the Codex Alimentarius Commission, and prescribes prerequisite programmes in order to maintain food safety.

ISO 22000 is the only internationally recognised food safety management system standard which can be regarded as independent, since it was developed by a non-profit organisation, although it includes the key elements of various profit-oriented organisations' requirements (IFS, BRC, GLOBALG.A.P.) set forth for the same purpose.

The main advantage of applying the standard is that it provides the opportunity for guidance and system certification not only for the immediate participants of the food chain: the forage producers, agricultural producers, food producers, vendors, catering outlets and those dealing with food storage, transport and distribution, but also for the intermediate participants: e.g. for organisations manufacturing and supplying food industrial machinery, packaging materials and additives.

Our service:

Certification of management systems in compliance with the MSZ EN ISO 22000:2005 standard individually or combined with other management systems.

Your benefit:

The operation of the food safety management system of the organization participating in the food chain will be verified, which will facilitate the following:

• supplying consumers with safe food,
• meeting the food safety requirements set forth by legal regulations,
• living up to consumer expectations regarding food,
• creating successful connections among the participants of the food chain,
• establishing the company's good reputation on the market,
• hiring employees who are well-trained and committed to food safety,
• compliance with the prescribed public procurement criteria,
• answering the requirements for suppliers in the chains.