What is ISO 22000?

ISO 22000 is an international standard that specifies the requirements for a food safety management system. Its main goal is to establish a reliable framework for preventing hazards throughout the food chain and ensuring food safety for end consumers. The standard combines the principles of a quality management system (e.g., ISO 9001) with the principles of a hazard analysis and critical control points (HACCP) system.

Key features of ISO 22000 include:

• Comprehensive approach: covers all stages of the food chain, from primary production to delivery to the end user.
• Hazard identification: prevention of biological, chemical, and physical hazards.
• Stakeholder involvement: requires clear communication throughout the chain.
• Continuous improvement: regular reviews and upgrades of the system.

ISO 22000 is intended for organizations that want to ensure the highest level of food safety, meet legal requirements, and build consumer trust.

What is GMP?

GMP (Good Manufacturing Practice) are guidelines that regulate the production, storage, and distribution of dietary supplements and other products that affect human health.

For dietary supplements, GMP ensures:

• Consistency: same production conditions for each product.
• Process control: traceability from raw materials to the finished product.
• Risk reduction: prevention of contamination and errors.
• Transparency: complete documentation of all procedures.

Compliance with GMP means operating according to the strictest regulatory requirements and greater customer confidence.

What is HACCP?

HACCP (Hazard Analysis and Critical Control Points) is a preventive system for identifying, evaluating, and controlling risks associated with food safety.

Key steps of HACCP:

1. Hazard identification
2. Risk analysis
3. Determination of critical control points (CCPs)
4. Establishment of limit values
5. Monitoring of CCPs
6. Corrective actions
7. System verification

HACCP is the foundation of ISO 22000 and GMP, as it enables structured and verifiable control over food safety.

Why are these standards important?

• higher consumer confidence,
• compliance with legislation,
• reduced risk of recalls,
• greater competitive advantage.