ISO 22000 - Food safety management system & HACCP


Food safety aims at protecting the health of consumers by taking appropriate measures and implementing controls in order to avoid food-related hazards.

Food safety hazards can occur at any stage of the food chain, such as production of raw materials, production of packaging materials, production of finished products, handling, storage, consumption points, etc.

The food safety risks to consumer health may be physical (metal, plastic, soil, wood, glass, etc.), chemical (solvents, acids, caustic liquids, paints, pesticides, etc.) and / or micobiological (bacteria, viruses, moulds etc.).

Another potential risk for human health are the

so called allergens (milk, eggs, fish etc.).


Sources of food hazards may include:

​• The human factor

• Raw materials

• Equipment

• Building infrastructure

• Packaging materials

• The environment (air, etc.)


This international standard specifies the requirements for a food safety management system so that any company involved in the food chain may demonstrate its ability to control food safety hazards and ensure that the food is safe for consumption by humans.

The international standard applies to any company of any size involved at any stage of the food chain that wishes to apply systems that ensure product safety.

An important part of ISO 22000 is HACCP (Hazard Analysis and Critical Control Points). A HACCP study is mandatory for any company involved in the food chain (e.g. restaurants, catering, hotels, food industry, super markets, bakeries, fisheries etc.).

At SUCCESSKeys.GR we provide consulting services either in developing a HACCP study alone or a food safety management system according to the requirements of ISO 22000 (which includes the HACCP study).

More about ISO

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