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ISO 22000:2018

ISO 22000 provides detailed recommendations and requirements for the development of a food safety management system, enabling companies to identify and control safety hazards. This standard integrates elements of Good Manufacturing Practice (GHP), Hazard Analysis and Critical Control Points (HACCP), and other prevention procedures.

Advantages of ISO 22000:
  • Helps ensure food safety;
  • Employees' awareness of hygiene and food safety issues increases;
  • The risk of product safety complaints and claims is reduced;
  • The structure meets the requirements of ISO 9001 and ISO 14001 management systems and is therefore easily compatible.
ISO 14001:2015
  • Helps to demonstrate compliance with the requirements of laws and other legal acts;
  • Increases management involvement and employee engagement;
  • Improves the company's reputation and the trust of interested parties;
  • Helps to achieve the company's strategic goals by including environmental issues;
  • Competitive and financial advantage due to higher efficiency and lower costs;
  • Involvement of suppliers and closer cooperation;
  • Provides a greater competitive advantage when participating in public procurement.
ISO 14001:2015 is a family standard for environmental management. This standard focuses on the management of environmental aspects within an organization.
Benefits of ISO 14001:2015 environmental management system for your organization:
ISO 45001:2018
The purpose and expected results of the ISO 45001 management system are to prevent work-related injuries and illnesses and to ensure safe working conditions.
By implementing the ISO 45001:2018 standard, you will demonstrate to your partners and customers:
  • That you fulfill your obligations in the field of occupational safety and health;
  • You comply with the requirements of legal acts;
  • You delegate responsibilities and control internal processes;
  • You allocate the necessary resources to ensure the safety and health of employees;
  • You create a safety and health culture for the company's employees.

BRCGS 9 v.

The Global Food Safety Standard ( BRCGS ) has been developed to establish safety, quality and performance criteria that must be implemented in a food production organization to meet regulatory requirements and ensure consumer protection. The form and content of the global standard are designed so that a competent third party - a certification body - can assess the premises, areas of activity and procedures of the company in accordance with the requirements of the standard.