ISO 22000 is the food safety management system that replaced the ΕLΟΤ 1416 standard and HACCP (Hazard Analysis & Critical Control Points). Its aim is to ensure food safety, that is, to ensure that food products are not detrimental to consumers’ health. The system can be applied to food processing businesses of all sizes and types.
According to current Regulation 852/2004 of the European Parliament and the Commission that replaced Directive 93/43/EU, the application, maintenance and revision of a Food Safety Management System including Hazard Analysis and Critical Control Points (HACCP) is a requirement for companies that:
- ISO 22000 is an integrated framework for Food Safety Management. When rules of Good Manufacturing Practices (GMP) and Good Health Practices (GHP) are introduced in the system applied, companies have an integrated food quality and safety management system.Competition, customer demands and the retailers’ need to have an internationally recognised food safety assurance and certification system, led to the establishment of GFSI (Global Food Safety Initiative). The three standards that satisfy GFSI requirements are BRC (British Retail Consortium), IFS (International Food Standard) and HACCP (Hazard Analysis & Critical Control Points).The IFS was developed by German and French retailers. The standard is a combination of ISO 9001:2000 and of HACCP with particular emphasis on the control of natural risks, associated mainly with packaging materials and food management. There are five basic chapters: Quality System Management, Management’s Responsibility, Resource Management, Product Creation, and Measurement, Analysis, and Improvement. The standard concerns, mainly, food suppliers, who are members of The French and German association of retailers and firms that standardise or package foods for large food-seller chains. The anticipated benefits for firms certified by IFS are: Cost Reduction, Competitiveness, Marketing, and Customer Satisfaction.
- The EUREPGAP standard is complementary and concerns quality assurance of foods coming from agricultural production with the use of Good Agricultural Practices. It covers the food’s itinerary from production in the farm, up to the point of its packaging, where BRC, IFS or HACCP, now ISO 22000, take over.
- Retail companies trading branded items may have their quality management system certified, according to the BRC system. This standard is a combination of ISO 9001:2000 and HACCP, with particular emphasis on the control of natural risks associated mainly with packaging materials and food management. The standard is divided into six chapters: HACCP System, Quality Management System, Buildings, Product Control, Process Control, and Personnel. Certification and offers companies assurance as regards supplier and customer satisfaction.
- In the filed of agricultural exploitations of any size, in particular, the AGRO 2-1 and 2-2 Integrated Management Systems (IMS) are applied. The aim is to assure product quality and safety, respecting the environment and using proper production procedure.