ISO 22000. Food Safety Management Systems

Technical Regulations TR CU 021/2011 On Food Safety requires developing, implementing and maintaining of the procedures based upon the HACCP principles when implementing the processes of food production. Observance of the HACCP is verified by developed procedures of the HACCP system. You may also verify compliance with the principles of HACCP by certification of the enterprise according to ISO 22000: 2005 (GOST R ISO 22000-2007) Food Safety Management Systems.

ISO 22000 series of international standards are meant to regulate the issues related to food safety management systems providing the products safety related to the food group.

The first document in this series is ISO 22000: 2005 which appeared in 2005. On the basis of recommendations therein, you can carry out implementation and subsequent certification of the food safety management system (FSMS). The document reveals details of the issues concerning managing of this system, informing and controlling of possible risks in order to improve food safety.

Main Differences between HACCP and ISO 22000

HACCP (Hazard Analysis and Critical Control Points) is a concept which provides implementation of systematic identification and subsequent assessment of hazardous factors which may have (or have) a significant impact on the ultimate safety of foods, and management of these factors. “HACCP System” includes a set of organizational structures, documents, processes and resources required for practical implementation of the Hazard Analysis and Critical Control Points.

HACCP is a concept, while ISO 22000 is a standarddeveloped within implementation of this concept.

Standard 22000-2007 (GOST R) applied in our country is identical to the similar international standard ISO 22000:2005. It outlines requirements for all the organizations included in the chain of food production.

Implementation of HACCP standard and obtaining of ISO 22000:2007 Certificate is required if you are:

  • A processor of foods;
  • An agricultural producer of raw materials;
  • A trade establishment developing and marketing foods (in part via the Internet);
  • An enterprise related to storage, packaging, and transportation of finished products.

You may learn more about ISO 22000 and ask more questions in any convenient manner. You may call

8 (812) 424-56-52


You may learn more about ISO 22000 and ask more questions in any convenient manner. You

8 (812) 424-56-52


Russian producers have a right to freely develop and then implement the food safety management system by filing an application and undergoing all the prescribed stages of certification. The manufacturer may obtain the Certificate valid for a period of three years.

The Certificate gives its owner significant advantages, especially given the fact that our country is now a WTO member. Among these advantages we can mention the following:

Internal advantages: External advantages:
Implementation of the concept in the enterprise means use of an integrated approach to assessment of the safety parameters of foods, from the stage of development to disposal; The Certificate helps to expand the product sales market including its foreign segments;
Activities aimed at preventing release of defective products are carried out in full. The manufacturer with the relevant certificate enjoys benefits when participating in public procurement or tenders;
The FSMS Certificate significantly increases investment attractiveness and business reputation of the enterprise.

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