This is another service offered by SAGE, a standard, which combines the principles of the Hazard Analysis and Critical Control Points (HACCP) with prerequisite programs, communication with suppliers, contractors, consumers, legislative and regulatory bodies and concept of continual improvement.

Implementation of food safety management system includes:

  • establishing the food safety policy complying with the legislative and regulatory requirements as well with consumers’ food safety requirements.
  • appointment of a food safety team leader.
  • establishing internal communication for timely information update on product requirements, production conditions, personnel management and external regulatory requirements.
  • implementation and maintenance of procedures for managing potential emergencies and accidents that may affect food safety.
  • providing the corresponding material and human resources.
  • analysis of the organisation’s food safety management system to ensure its continual improvement, adequacy and efficiency.
  • description of the raw materials, substances and materials being a part of or in contact with the food products to the extent necessary for the identification and assessment of hazards.
  • identification and assessment of all biological, chemical and physical hazards, and the appropriate control measures when they arise for each type of product/process, using the HACCP plan, working prerequisite programs, also with the development, implementation and maintenance of prerequisite programs.
  • implementation of the processes required for the validation of control actions and/or combinations of control actions, and for verification and improvement of the food safety management system.

The standard is crucial for those involved in food processing, catering, farming, food packaging and other participants of the food chain.

We have to date the experience of development of the ISO 22000 series for 28 entities and therefore SAGE can guarantee that system developed by us will hand you the following advantages:

  • building a reputation of the manufacturer of a quality and safe food product;
  • compliance with HACCP principles;
  • implementation of the latest approaches to food safety management;
  • recognition by all organisations included in the global food supply chain;
  • proactive, systematic approach to identification of food safety risks, development and implementation of control measures;
  • increasing investment attractiveness; creating a firm foundation for management decisions-making;
  • creation of conditions for the compliance with mandatory legislative and regulatory requirements;
  • replacement of generally used random control of final product with preventive continuous monitoring of production processes;
  • possibility of developing an effective food safety management system based on existing sanitary-hygienic programs and production control plans;
  • extremely high degree of harmonisation with ISO 9001 “Quality management systems. Requirements”, which simplifies the development of integrated management systems;
  • significant saving of verification costs at the end of product processing;
  • filling the gap between the requirements of the HACCP system and ISO 9001 standard;
  • lower error rates in the work of personnel by increasing their competence;
  • reducing management costs through restructuring them in terms of costs of product control and testing.