Quality and innovation

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Standard ISO 22000: 2005 is voluntarily applied by food business operators. It was published by the Ente di Normazione Internazionale ISO in September 2005 in order to harmonize existing standards (national and international) on food safety and HACCP. The standard was written by a group made up of experts from 23 different countries and representatives of international organizations, such as the Codex Alimentarius Commission, the International Association of hotels and restaurants, the Global Food Safety Initiative (GFSI) and the Confederation of the food and agricultural industries of the European Union (CIAA). The standard is based on HACCP principles defined by the Codex Alimentarius, and is aligned with the previous ISO 9000 and ISO 14000. It can be adopted by all operators of the food supply chain, not only directly involved in the food production process. Every member in the production chain is responsible for the application of the standard. This standard is not mandatory but represents a reference point for operators in the application of EU regulations on hygiene and food safety.

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