HACCP, as an internationally recognized standard, is very important since it imposes strict consideration of safety and quality regulations on all participants in the food chain. “Hazard Analysis Critical Control Points” (HACCP) is a systematic method of analysis and assessment of relevant dangers, as well as the critical control points (CCP`s) within a production process, including its previous and all consequent processes.
The target group are producers of food, equipment and suppliers, as well as big kitchens, hotels and restaurants.
ISO 22000:2005 is a globally unique standard in food safety management. It does not pertain merely to food, fodder, producers of spices and additives, but also to gastronomy, big kitchens and their suppliers, as well as to farmers, producers of food processing equipment, transportation and warehousing companies, service providers in the field of pest control, specialized providers of education and personnel service providers, producers of fertilizers and cleaning and disinfection products, such as a shop. ISO 22000:2005 pertains to all links in a chain: from the field to your plate.