Food Services

ISO 22000

The ISO 22000 international standard specifies the requirements for a food safety management system that involves the following elements:

    ◉  Interactive communication

    ◉  System management

    ◉  Prerequisite programs

    ◉  HACCP principles

    ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety. ISO 22000 integrates the principles of the Hazard Analysis and Critical Control Point (HACCP) system and application steps developed by the Codex Alimentarius Commission. By means of auditable requirements, ISO 22000 can be applied independent of other management system standards or can be integrated with existing management system requirements.


◉   The Foundation for Food Safety Certification developed FSSC 22000 certification scheme for certification of food manufacturers.

◉   It combines the requirements of ISO 22000 (Food Safety Management Systems requirements) and ISO 22002 – 1 (prerequisite programs on food safety for food manufacturing). It is developed for the certification of food safety systems of organizations in the entire food chain that processes or manufactures animal products, perishable vegetal products, products with a long shelf life, and (other) food ingredients like additives, vitamins, bio-cultures and food packaging material manufacturing.


Organic farming is a form of agriculture that relies on techniques such as crop rotation, green manure, compost, and biological pest control. Depending on whose definition is used, organic farming uses fertilizers and pesticides (which include herbicides, insecticides and fungicides) if they are considered natural (such as bone meal from animals or pyrethrum from flowers), but it excludes or strictly limits the use of various methods (including synthetic petrochemical fertilizers and pesticides; plant growth regulators such as hormones; antibiotic use in livestock; genetically modified organisms; human sewage sludge; and nano materials for reasons including sustainability, openness, independence, health, and safety.

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