ISO 22000 (HACCP)
for cafes, restaurants, food production

We implement the HACCP system professionally in the optimal time. We issue an accredited body certificate.

The main stages of the "big way":

  • Diagnostic audit of the features of the catering establishment before the introduction of NAASR.

  • Report with recommendations;

  • Development of documentation in accordance with the current requirements of the Laws of Ukraine;

  • Development of HACCP system taking into account important critical control points;

  • Training in the principles of the HACCP system;

  • Preparation of internal auditors;

  • Assistance in the independent conduct of internal audits;

  • Certification of the HACCP system.

  • The estimated duration of the project is 1.5-2.5 months.



  • Compliance with the requirements of safety and quality.

  • Reducing the risk of poisoning and diseases obtained after consumption of products.

  • Increase your reputation as an enterprise.

  • HACCP system meets the requirements of the legislation of Ukraine.

  • Real evidence of quality and safety.

  • The staff is aware of the requirements for food safety and the production process in general.

  • Availability of up-to-date documentation for staff.

  • Optimization of production business processes.

  • Increase profitability of the enterprise.

  • Real evidence of quality and safety.

  • Staff will be aware of the requirements for food safety and production process.


Information for reference:

The ISO 22000 standard is intended for the certification of food safety management systems of organizations participating in the food chain, processing or producing:

products with small and long shelf life,

food ingredients,

livestock products,

packaging for food,


cleansing agents.

The standard combines the principles on which the HACCP Hazard Analysis and Critical Control Point system is based and the application of this system developed by the Codex Alimentarius Commission.


Purpose of the standard

The international standard ISO 22000 defines the requirements for a food safety management system.

The necessary requirements for food industry enterprises, which are prescribed in the standard ISO 22000, are the following:

  • use only specialized machinery, machinery and equipment for production;

  • safety of operation of buildings and premises; timely inspection of equipment and its maintenance;

  • timely and sufficient supply of water, steam and air;

  • correct use of raw materials and materials used in production;

  • correct handling of semi-finished and finished food products;

  • carrying out measures to prevent contamination of surfaces and equipment;

  • control over the appearance of pests;

  • Sanitary and hygienic measures;

  • hygiene and health of personnel working in the company.

This standard is designed to help participating organizations in the food chain, irrespective of their size, unambiguously occupy their market segments and successfully expand its boundaries and meet the requirements of stakeholders, including the organization's customers.