The New Food Safety Standard ISO 22000. Assessment, Comparison and Correlation with HACCP and ISO 9000:2000. The Practical Implementation in Victual Business

The present paper aims to study the application of new standard of food safety: ISO 22000:2005 in the catering industry. At the beginning the study made a comparison between ISO 22000 with the HACCP system and the ISO 9000:2000 standard, in order to identify their similarities and differences, while it pinpoints and records the reasons for creating and applying the ISO 22000 standard. Due to the preliminary nature of this study, we are given the opportunity to assess the practical application of ISO 22000 in an array of victual businesses and the repercussions on them, through their managers’ points of view. The present research will explore the influence of the ISO 22000 to the food safety issues, marketing, financial, operational and the business personnel. The research is preliminary. The method used to approach the issue was based on primary research through an appropriate questionnaire focusing on 20 victual businesses where the new standard has already been put into practice. In-depth site interviews were conducted at each firm to obtain detailed information about the ISO 22000:2005 registration process and experience. The conclusions from the current study identified the advantages and disadvantages of the ISO 22000 implementation. Also, explores the problems and barriers that face managers. Finally, it explores marketing managers’ attitudes towards ISO certification. ISO 22000, certification is a valuable tool to ensure food safety and quality requirements for food products while provide catering industry with reliability in order to meet consumers needs and wants.