ISO 22000

HACCP stands for “Hazard Analysis. Critical Control Points”.
The directive of the European Community Council no.93/43/EEC/14, June 1993, regarding the hygiene of food products aims to ensure an unitary system for food products quality tracking, to increase the confidence of the consumer in the safety of the food products. Some countries may have legal requirements for mandatory implementation of food safety systems, based on HACCP.
A system which ensures food product safety, based on HACCP principles, can be implemented either ‘per se’ in an organization, or within the structure of a quality management system ISO 9001:2008, also by taking into consideration the guidelines of ISO 15161. The standards for auditing and certifying an organization have served as the base for the ISO 22000 standard, published in 2005.


  • Compliance to legal laws and regulations — essential to obtain the license to operate;
  • Reducing risks and increasing the safety of the food products;
  • Maintaining the market position;
  • Entering new market segments;
  • Increasing confidence of the clients and suppliers
  • Meeting the requirements to participate in tenders;


  • Risk identification
  • Critical control points identification (CCP);
  • Setting critical limits for each CCP;
  • Setting of a monitoring system for CCP;
  • Establishing corrective actions and verifying procedures  regarding the effectiveness of the HACCP system;
  • Identifying the documentation and records needed for the HACCP plan;

In order to design, document and implement this type of system in your organization, ACTA delivers upon request the following services:

  1. Diagnose audit:
    • Organisation processes audit;
    • Process mapping;
    • Evaluation of the policies and practices, objectives and indicators;
    • Status report and recommendations;
  1. System design and documentation (policies, procedures, manual, forms and instructions and flow diagrams);
  2. Identifying the dangers and establishing the Critical Control Points (chemical, biological and physical);
  3. Developing the HACCP plan;
  4. Elaborating the initial programs and the preliminary operational programs;
  5. Implementing the system (internal communication, training, forming the HACCP team);
  6. Periodical internal audit;
  7. Support in preparing for the certification audit;
  8. Second-party auditing (with suppliers or partners);
  9. Support in second-party auditing with partners and clients;

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