Certification of Food Safety Systems according to MSZ EN ISO 22000:2005 and MSZ EN ISO 22000:2018, verification of HACCP systems

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Steps of certification procedures

General terms and conditions

Steps of verification procedures

The Hungarian Standards Institution, an independent non-profit public organisation is prepared for the certification of food-safety management systems of organisations participating in the food chain according to MSZ EN ISO 22000:2005 and MSZ EN ISO 22000:2018 standards and certification of integrated management systems, and verification of HACCP systems developed according to the requirements of Codex Alimentarius Hungaricus.

Who were the MSZ EN ISO 22000:2005 and MSZ EN ISO 22000:2018 standards made for?

They are guidelines for all members of food chain who want to establish and operate an effective food safety management system. They are the direct participants of the food chain (i.e. feed producers, agricultural producers, food manufacturers and commercial firms, restaurants, transport and storage operators, etc.) and indirect participants (producers of pesticides, fertilizers, veterinary medicinal drugs, additives, manufacturers of machines, producers of cleaning and sanitizing agents and packaging materials for food industry, etc.).

The standards include the principles of HACCP system and its application steps developed by the Codex Alimentarius Commission of FAO/WHO and that is mandatory in numerous countries of the world, as in Hungary. With the help of auditable requirements, it combines the HACCP plan with the prerequisite programmes. Hazard analysis is the key to effective food safety management system.

The established food safety system according to MSZ EN ISO 22000:2005 and MSZ EN ISO 22000:2018 standards (requirements related to the organisations participating in the food chain) can be certified in itself, but at the same time originating its structure, its requirements can be integrated with other management systems, with common implementation or with connection later.

Main changes in MSZ EN ISO 22000:2018

  • High Level Structure (HLS): common structure for all management systems standards making it easier to integrate with other management systems (ISO 9001, ISO 14001)
  • A new approach of risks: It is a basic definition in food industry, the standard distinguishes between risks at the operational level and the business level of the management system.
  • Greater emphasis on leadership
  • new terms (e.g.: significant food safety hazard)
  • changes related to HACCP system (clarifying of CCPs, OPRPs, PRPs)

ISO 22000:2018 invalidates and supersedes ISO 22000:2005 standard. Organisations have 3 years to the transition to the new version from the date of publication of ISO 22000:2018.

Further guide related to transition is under this link:

http://prod.mszt.hu/hu-hu/tanusitas/nyilvanos-informaciok/atteres-az-uj-iso-220002018-szabvanyra

Application of Hazard Analysis and Critical Control Points (HACCP) system according to Hungarian Codex Alimentarius directives 2-1/1969, it is a verifiable system!

From the soil to the table in the entire food chain the customers' justified expectation is safe food. In conformity with EU requirements in order to ensure the food safety, the HACCP (Hazard Analysis and Critical Control Points) system shall be compulsory to apply in Hungary according to the regulation 2-1/1969 of Codex Alimentarius Hungaricus, and accordingly shall be established and operated in the food safety system. This application of HACCP can be harmonised with the application of quality management system according to MSZ EN ISO 9001 standard.

What shall you do if you want to be our client?

If you are interested in our offer, you can receive the necessary information from one of our certification managers on our contact details. Or alternatively please fill out our „Request for Quotation” form and send it to us. We will welcome you among our clients with pleasure and will send you a customized quotation as a reply.

Contact persons:

Ms. Zsuzsanna Kéki ,
phone: 06 1 456-6929
e-mail: zs.keki"at"mszt.hu

Mr. Viktor Szücs
tel: 06 1 456-6983
e-mail: v.szucs”at”mszt.hu