HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

Source: www.fda.gov – ISO

ISO 22000:2005

ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.

Source: www.iso.org – ISO

ISO/IEC 17025

DIN EN ISO/IEC 17025 is the worldwide standard for laboratory accreditation in the area of testing and calibration. It sets out general requirements for competence, impartiality and uniform working practices at laboratories and is applicable to all organisations that carry out laboratory activities. It was developed with the aim of promoting confidence in the work of laboratories.

Source: www.dakks.de – ISO/IEC



CITES (Convention on International Trade in Endangered Species of Wild Fauna and Flora) is a trade convention that aims to ensure the sustainable exploitation and conservation of animal and plant life on our planet.
It was realised long ago that excessive international trade was developing into a serious threat for many species. Against this background, the CITES came into being in 1973.

Source: www.blv.admin.ch – cites


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