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Food Safety

Biological hazards, such as bacteria, microorganisms, or viruses (e.g., Salmonella, E. Coli), cause foodborne illnesses and pose a serious threat to public health. Therefore, it is important to implement the manufacturing and hygiene practices / rules that cover all stages of the food chain (from farm to fork).

ISO 22000

ISO 22000 is an international standard that specifies the requirements for a food safety management system. A food safety management system is implemented by food industry organizations when they want to ensure that their food is safe for human consumption and that all food safety hazards are controlled.

The ISO 22000 standard was issued by the International Organization for Standardization (ISO) and incorporates:

  • HACCP requirements,
  • Applicable legal requirements,
  • General principles of management systems,

thus creating a comprehensive, globally recognized food safety standard. The standard is aimed at all organizations involved in the food supply chain, including:

  • the primary sector (animal husbandry, plant production),
  • the secondary sector (processing for food and feed production),
  • organizations/businesses involved in storage, distribution, wholesale, and retail sales,
  • organizations/businesses providing support services (suppliers of packaging materials, equipment, cleaning products, additives, pest control, etc.).

The most significant benefits for an organization from ISO 22000 certification are:

  • Compliance with relevant national and community legislation,
  • Alignment with commonly accepted food production practices,
  • Reduction of failures and identification of incorrect practices,
  • Preparedness of the organization to handle food crises (avoiding reputational and costly financial consequences),
  • Enhancement of consumer confidence in the business's products,
  • Continuous improvement,
  • Competitive advantage in the market.

FSSC 22000

FSSC 22000 is a certification scheme based on the ISO 22000 standard, which provides the general framework and requirements for managing food safety. It also includes the requirements of the ISO/TS 22002 series (such as ISO/TS 22002-1, 22002-4, etc.) for prerequisite programs (PRPs), which are critical for the implementation of the food safety system.

However, FSSC 22000 introduces additional requirements that make the certification process more stringent and organized, covering new trends and demands in the food industry. These additional requirements mainly concern the certification process, arrangements for continuous improvement, management involvement, and documentation and monitoring of compliance.

FSSC 22000 is recognized by the Global Food Safety Initiative (GFSI), based on the requirements set out in the G.F.S.I. Guidance Document.

Food companies that are already implementing the ISO 22000 standard can be certified according to FSSC 22000 by incorporating and applying the requirements of both the ISO/TS 22002 specifications and the additional elements of the extra requirements of FSSC 22000 into their existing Food Safety Management System.

GLOBAL G.A.P

GLOBALG.A.P. is a joint effort by European food retail and agricultural product businesses aimed at establishing commonly accepted rules and developing a framework for Good Agricultural Practice.

The objectives of GLOBALG.A.P. are:

  • Establishing globally accepted rules,
  • Developing a framework for Good Agricultural Practice (G.A.P.),
  • Continuous improvement and understanding of good practice,
  • Reducing the use of chemicals,
  • Reducing the environmental impact of the agricultural industry, and
  • Open communication between consumers and production sectors, including producers and exporters-importers.

The Good Agricultural Practice (G.A.P.) framework includes the implementation of:

  • Integrated Pest Management (IPM) systems,
  • Integrated Crop Management (ICM) systems.

GLOBALGAP IFA covers all agricultural management for producers: beef, lamb, dairy products, pork, poultry, etc. 

The requirements place emphasis on:

  • Workplace Health and Safety,
  • Product packaging in the field,
  • Maintaining traceability,
  • Integrated pest control, and
  • Product handling in the packing house.

For certification based on GLOBALG.A.P., the following requirements exist for each inspection category:

Category 1: Requirements for Individual Producer Certification

  • Annual internal inspection according to GLOBALG.A.P. protocol requirements (by the producer),
  • At least one annual regular audit according to GLOBALG.A.P. protocol requirements by the certification body,
  • 10% unannounced audits of the total audits conducted by the certification body.

Category 2: Requirements for Producer Group Certification

  • The producer group must maintain a control and procedures manual,
  • All group members must operate under the same system,
  • All group members are audited by an internal or external auditor,
  • The internal audit includes all critical points of GLOBALG.A.P. and is conducted annually,
  • The sample of producers to be inspected for certification is equal to the square root of the total number of producers (IAF guide),
  • 10% unannounced audits of the total audits conducted by the certification body.

Organic Products

Organic product certification pertains to businesses operating in the following sectors:

Plant Production

  • Fruits and nuts,
  • Outdoor and greenhouse vegetables,
  • Cereals and legumes,
  • Industrial plants,
  • Plant species for feed production,
  • Medicinal and aromatic plants,
  • Collection of wild plant species,
  • Propagation material,
  • Mushrooms.

Animal Production

  • Milk and meat from sheep, goats, and cattle,
  • Pork,
  • Eggs and poultry meat,
  • Honey and beekeeping products.

Processing

  • Dairy and cheese products,
  • Meat products,
  • Fruit and vegetable products,
  • Fats and oils,
  • Bakery products and flours,
  • Confectionery products,
  • Pasta,
  • Wines and beverages,
  • Animal feed,
  • Yeasts in food or animal feed,
  • Storage, trading, and import activities.

Organic products are inspected and certified according to the EU legislative framework, specifically Regulation 848/2018 (EU) on organic production and labeling of organic products. This regulation stipulates that the responsibility for certifying organic products is undertaken by private impartial certification bodies, such as TÜV CYPRUS, which assess the correct implementation of organic production rules.