ISO 22000 – Food Safety Management System
Ensuring product safety at all stages of the food chain.
This standard focuses on controlling hazards and ensuring food safety from the stage of agriculture or production to reaching the final consumer.
Key Requirements
- Management of supplier and raw material safety
- Monitoring manufacturing and storage processes
- Prevention of food contamination
- Product tracking and recall when needed
HACCP – Hazard Analysis and Critical Control Points
Controlling food hazards through proactive measures.
A vital tool for analyzing hazards and identifying critical points that require careful monitoring at different production stages.
Key Requirements
- Hazard analysis in production lines
- Identification of Critical Control Points (CCPs)
- Establishment of precise and effective monitoring procedures
- Training employees on hygiene and food safety
ISO 9001 – Quality Management in Agriculture and Food Industries
Quality control and improved efficiency of processes and production.
Helps document and improve all processes to ensure consistent product quality and customer satisfaction.
Key Requirements
- Documenting work processes from agriculture to packaging
- Improving the efficiency of the supply and distribution chain
- Managing customer complaints professionally
- Ensuring the stability of the final product with reliable quality
ISO 14001 – Environmental Management for Agricultural and Food Establishments
Sustainable manufacturing and reducing environmental impact.
This standard ensures the organization's commitment to environmental sustainability and reduces waste and emissions through improved agricultural and industrial practices.
Key Requirements
- Management of agricultural waste and industrial residues
- Rationalizing the use of water and energy
- Reducing harmful emissions (such as carbon dioxide)
- Reliance on sustainable resources and raw materials
