The food safety management systems at both poultry farms of the Ovostar Union group of companies was audited against the new FSSC 22000 v 5 (HACCP) scheme requirements. The certificate was issued by the French inspection and certification company Bureau Veritas, a recognized world leader in testing, inspection and certification services (TIC).
Ovostar Union follows the way of continuous improvement of production processes and strengthens consumer trust by offering a natural and safe product. Constant internal control and external audits of both authorized bodies and clients guarantee a permanently high level of quality of Ovostar Union shell eggs and egg products.
Food Safety System Certification (FSSC 22000) improves previous scheme requirements and enables integrated management system audits for quality. It is the most advanced food safety management certification scheme recognized by the Global Food Safety Initiative (GFSI). The international standard ISO 22000 forms the basis for FSSC 22000 and outlines the requirements for the development, implementation and maintenance of the Food Safety Management System (FSMS) as laid down in the standard ISO 22000:2018. It is a risk-based standard that distinguishes between risk at the operational level l (through the Hazard Analysis Critical Control Point approach (HACCP)) and the strategic level of the management system and its ability to reach its specified goals as such.
The new version adopts the so-called High-Level Structure (HLS), the common structure for all new management system standards and facilitates the integration of various management systems. There is now additional consideration for organizational risks and opportunities which enable more sustainable and consistent business practices for all stakeholders along the food supply chain and increased requirements for product labelling (including allergens).
The FSSC 22000 standard reflects the concept of systematic preventive approach to food safety from biological, physical hazards and other hazards at critical points in production processes (Hazard Analysis and Critical Control Points, HACCP), avoiding hazards rather than attempting to inspect finished products for their effects. Systematic identification, assessment and management of factors affecting the quality of food products allows Ovostar Union to produce safe shell eggs and egg products without antibiotics.
