ISO 22000: 2005 - Food Safety Management Systems - Hazard Analysis and Critical Control Points (HACCP)

The International Standard for Food Safety ISO 22000:2005 is the standard for food safety and consumer health. The Standard is applicable to all types and sizes of businesses with foodstuffs.

The purpose of the Standard is the commitment of the Administration for the installation and implementation of procedures aimed to create an enabling environment for the production of safe food for consumers' health.

With the implementation of the standard ISO 22000:2005 company:

  • Complies with the applicable national and international food legislation.
  • Creates a competitive advantage in the market.
  • Achieves entering new foreign markets.
  • Applies and follows measures for food protection.
  • Recognizes and identifies potential hazards which pose a risk for production.
  • Defines and maintains procedures to ensure the proper process.
  • Reduces the cost of production as the rejected production batches are minimized.


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OECON GROUP was certified in accordance with the principles of International Standard ISO 9001:2015 by Q-CERT.


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