ISO 22000 creates a unified safety management system, integrating the entire supply chain—from suppliers to retailers.

HACCP serves as a practical tool for analyzing and controlling specific hazards, from biological to physical.
Safety begins long before production—with supplier selection and raw material inspection. A certified system helps implement clear control mechanisms: from temperature and sanitation to staff training and full product traceability. When these processes become routine, a company receives not just a certificate, but confidence in the safety of its product.
This is not just a set of documents, but a working mechanism that the auditor will verify. The key is demonstrating the "step back, step forward" principle.
• "Step back": The auditor takes a unit of your finished product and asks, "Tell me its history." You must clearly and quickly demonstrate which batches of raw materials it was produced from, which supplier it came from, and when it arrived in the warehouse. • "Step Forward": The auditor points to a specific batch of raw materials (for example, a bag of flour with batch number X) and asks, "Where did this flour go?" You must demonstrate which batches of finished goods it was included in and to which customers these batches were shipped.
Steps the company must take
1. Implement a batch-based accounting system. Each unit of raw materials, packaging, and finished product must have a unique identifier (batch/lot number).
2. Organize warehouse accounting based on the FIFO (First In, First Out) principle. This is not just a recommendation, but a strict requirement that prevents raw material spoilage and ensures that materials are used before their expiration date. During audits, we check rack labeling and actual inventory movement.
3. Maintain end-to-end documentation. All records—from raw material receipts to production reports and shipping documents—must be linked through batch numbers.
During audits, we check how the client demonstrates this capability: how systematically batch labeling is maintained, whether the FIFO (First In, First Out) principle is in place, and whether the accounting system allows for rapid product tracking.
After all, the ability to instantly track the movement of any ingredient or product is true safety management. In the event of an incident (for example, a consumer complaint or a supplier recall), you can selectively and quickly remove only a specific batch from circulation, rather than all products within a month. This protects reputation, minimizes financial losses, and proves that your system is not just a piece of paper for certification, but a real business management tool.
For international partners, the presence of such a well-functioning system is an indicator of business maturity and reliability. For the state, it is the key to public health and the competitiveness of the economy.