- PRINCIPLES OF CERTIFICATION ACCORDING TO
The certificate issued by an independent accredited
certification body guarantees that the food safety management system established
in the company has been assessed by an accredited certification body and satisfies
the requirements of ISO 22000:2005 standard.
Food safety and health unobjectionability issues have been
the focus of consumers"s attention for many years. In order to consolidate the disintegrated
approach to food safety management, a standard was drawn up within the scope of
the International Organization for Standardization (ISO) oriented to the whole
chain of entities engaged in food business, including manufacturers of feedingstuffs,
primary manufacturers, manufacturers of food, carriers, wharehouses operators, suppliers,
wholesalers, retailers and eating facilities.
The standard refers to the Hazard Analysis and Critical Control Points System principles
(HACCP) and to the steps for this system implementation elaborated by the Committee
of Codex Alimentarius, further developing them, while being closely related to ISO
- BENEFITS OF CERTIFICATION
Effective utilisation of the previously acquired certificates
(HACCP, ISO 9001);
Reducing cost of implementing the food safety system requirements
according to other standards in the field of food safety (IFS, BRC");
Trustworthy guarantee of food safety confirmed by an independent
Contribution to the process of facilitating communication with
The certification process consists of 3 basic phases:
1) Elaboration of documentation
2) Putting QMS into practice
The times of elaboration of documentation and putting the system into practice
are individual (it usually takes several months).
Certification by the accredited certification
body No. 3002
Registration of the application;
An agreement for conducting a certification audit (Note: The certification audit
is conducted in two stages);
Appointing a team of auditors;
(a system documentation audit and a proper audit of the management system working,
elaboration of the Certification Audit Report);
Assessment of the Audit Report by the Certification Body;
Issuance of the Certificate.
The issued certificate has a three-year validity period. In the
course of this period, a surveillance audit takes place once a
year, verifying that the management system is maintained and further developed.
According to the surveillance findings, the certificate validity is confirmed until
the next surveillance. If fundamental nonconformities are found, the certificate
validity may be suspended or the certificate may be withdrawn.