Certifications: HACCP, ISO 22000, ISO 9001

Certification opens doors that stay shut to those who work well without documenting it: public tenders, institutional catering, European funding calls. This volume explains which ones you need and in what order to obtain them.Six chapters: the food certification system, the step from mandatory HACCP to its certification, ISO 22000 and ISO 9001 one at a time, the integrated IMS system, and the certifications of the vegan and organic world — from the Vegan Society trademark to B Corp.The recommended sequence starts from a solid in-house HACCP system: certifying one before building it properly returns little.