The acronym ISO 9000 sticks to the guidance developed by the International Organization for Standardization (ISO), identifying the necessary requirements to build a quality management system in the realization of the business processes, aimed to improve the efficacy and efficiency in the product process and in the provision of the service with a view to continuous improvement of customer satisfaction.
ISO 9001 is, therefore, the reference for companies that want to cyclically submit their productive process to a quality control, starting with the demands expressed by final customer.
The desires, needs and satisfaction of the customers are at the heart of ISO 9001; every company activity is aimed at getting the maximum satisfaction of the end user. Putting the standard into practice starts with defining the procedures and reports of every single process or macro-process under the business organization.
The standard ISO 22000 applies to the food sector. It is voluntarily applied by the operators and is based on the principles of HACCP identified by the Codex Alimentarius. Every operator in the food production industry can adopt this standard. This includes companies such as packaging producers and maintenance service providers. Although not mandatory, this standard is a real reference point for the operators when applying European food safety and hygiene regulations.