ISO 22000:2005 International Standard aims to provide guidelines to any organization in the food chain, that produces, stores and trades food products or products that come in direct contact with foodstuffs, in order to comply with the requirements of the standard and relevant legislation (National and European).
This International Standard integrates the principles of the Hazard Analysis and Critical Control Points (HACCP) system.
It provides systematic control of business operations to ensure Food Hygiene and Safety and consumer health protection. Organizations within the food chain range, from primary producers to manufacturers, transport, storage operators, food service outlets, service providers, producers of packaging materials and cleaning services are affected by the presence of food-borne hazards at any stage of the food chain. Thus, food safety and adequate control during their processes is essential.