HACCP – HACCP is a scientific and economical approach to organize, plan, document and control the safe production of food. The “Requirements for HACCP – based Food Safety system” are based on the following reference documents:

  • General Principles of Food Hygiene,

ISO 22000:2005 – ISO 22000 is designed to allow all types or organizations within the food chain to implement a food safety management system. These range from feed producers, primary producers, food manufacturers, transport and storage operators and subcontractors to retail and food service out-lets – together with related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients.