{"id":21048,"date":"2026-08-25T15:08:15","date_gmt":"2026-08-25T13:08:15","guid":{"rendered":"https:\/\/lindstromgroup.com\/rs\/?p=21048"},"modified":"2026-08-25T15:10:38","modified_gmt":"2026-08-25T13:10:38","slug":"sta-je-iso-22000-standard-bezbednosti-hrane-sertifikacija","status":"publish","type":"post","link":"https:\/\/lindstromgroup.com\/rs\/clanci\/sta-je-iso-22000-standard-bezbednosti-hrane-sertifikacija\/","title":{"rendered":"\u0160ta je ISO 22000? Standard bezbednosti hrane, zahtevi i sertifikacija"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>ISO 22000<\/strong> je me\u0111unarodni standard koji defini\u0161e zahteve za sistem menad\u017ementa bezbedno\u0161\u0107u hrane (Food Safety Management System \u2013 FSMS). Namenjen je organizacijama koje direktno ili indirektno u\u010destvuju u lancu hrane i poma\u017ee im da sistematski identifikuju, kontroli\u0161u i smanjuju rizike koji mogu uticati na bezbednost hrane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pun naziv trenutno va\u017ee\u0107eg standarda je <strong>ISO 22000:2018 \u2013 Food safety management systems \u2014 Requirements for any organization in the food chain<\/strong>. U Srbiji je standard objavljen kao <strong>SRPS EN ISO 22000:2018 \u2013 Sistemi menad\u017ementa bezbedno\u0161\u0107u hrane \u2013 Zahtevi za svaku organizaciju u lancu hrane<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Standard je prvi put objavljen 2005. godine, a zna\u010dajno je revidiran 2018. Aktuelna verzija zasniva se na pristupu zasnovanom na riziku, PDCA ciklusu \u2013 Planiraj, Uradi, Proveri, Deluj \u2013 i strukturi koja olak\u0161ava integraciju sa drugim ISO standardima sistema menad\u017ementa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">U februaru 2024. objavljen je i <strong>ISO 22000:2018\/Amd 1:2024<\/strong>, amandman koji uvodi izmene povezane sa razmatranjem klimatskih promena u okviru sistema menad\u017ementa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Istovremeno, ISO radi na narednoj, tre\u0107oj ediciji standarda. U avgustu 2026. ona se nalazi u fazi <strong>ISO\/DIS 22000<\/strong>, odnosno nacrta me\u0111unarodnog standarda. Dok nova verzija ne bude zvani\u010dno objavljena, <strong>ISO 22000:2018 sa Amandmanom 1:2024 ostaje va\u017ee\u0107a osnova<\/strong>.<\/p>\n\n\n\n<p class=\"has-white-color has-turquoise-background-color has-text-color has-background has-link-color wp-elements-aa0d8a03e05233dbbe138daefe7a3440 wp-block-paragraph\" id=\"definicija\"><strong>Osnovna definicija<\/strong> \u2013 ISO 22000 je me\u0111unarodni standard sistema upravljanja koji organizacijama u lancu hrane omogu\u0107ava da identifikuju, procenjuju i kontroli\u0161u rizike po bezbednost hrane \u2013 od primarne proizvodnje do proizvoda i usluga koji sti\u017eu do potro\u0161a\u010da.<\/p>\n\n\n\n        <div\n        id=\"block_12d162599b2d28a0df6eca71bbe77791\" \n        class=\"anchor-link anchor-link--block_12d162599b2d28a0df6eca71bbe77791 \"\n        >\n            <div class=\"anchor-links__navbar lindstrom-container lindstrom-container--content has-scrolling-gradient\">\n                <ul>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#definicija\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Definicija                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#va\u017enost\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Va\u017enost                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#za-koga-je\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Za koga je ISO 22000                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#klju\u010dni-elementi\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Klju\u010dni elementi                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#razlike-2005-2018\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Razlike izme\u0111u verzija 2005 i 2018                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#razlika-ISO22000-HACCP\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Razlika ISO 22000 i HACCP                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#razlika-ISO22000-FSSC22000\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Razlika ISO 22000 i FSSC 22000                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#kako-dobiti-ISO22000\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Kako do ISO 22000                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#prednosti\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Prednosti sertifikacije                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#uloga-radne-ode\u0107e\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Uloga radne ode\u0107e                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#faq\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                \u010cesta pitanja                        <\/a>\n                    <\/li>\n                                        <li class=\"navbar__item\">\n                        <a \n                            href=\"#zaklju\u010dak\" \n                            onMouseOver=\"this.style.color='#003f72'\" \n                            onMouseOut=\"this.style.color='var(--color-grey-50)'\">\n                                Zaklju\u010dak                        <\/a>\n                    <\/li>\n                                    <\/ul>\n            <\/div>\n        <\/div>\n    \n\n\n<h2 id=\"va\u017enost\" class=\"wp-block-heading\">Za\u0161to je ISO 22000 va\u017ean?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Usled nekih faktora me\u0111u kojima je globalizacija najzna\u010dajniji, savremeni lanci snabdevanja hranom su sve slo\u017eeniji. Sirovine, sastojci, ambala\u017ea, proizvodnja, skladi\u0161tenje i distribucija \u010desto uklju\u010duju veliki broj dobavlja\u010da, lokacija i zemalja.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Problem sa bezbedno\u0161\u0107u hrane zato ne mora nu\u017eno da nastane u samoj fabrici. Rizik mo\u017ee do\u0107i i od sirovina, ambala\u017ee, opreme, transporta, na\u010dina skladi\u0161tenja, higijene zaposlenih ili nekog drugog dela lanca snabdevanja. Ovaj standard omogu\u0107ava kompanijama da upravljanje takvim rizicima organizuju kroz jedinstven, dokumentovan sistem. Klju\u010dni elementi ovog standarda uklju\u010duju <strong>interaktivnu komunikaciju, upravljanje sistemom, preduslovne programe i HACCP principe<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9110-1024x683.jpg\" alt=\"\" class=\"wp-image-21049\" srcset=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9110-1024x683.jpg 1024w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9110-300x200.jpg 300w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9110-768x512.jpg 768w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9110.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Koje izazove ISO 22000 poma\u017ee da re\u0161ite?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>sistematsko identifikovanje opasnosti po bezbednost hrane;<\/li>\n\n\n\n<li>bolju kontrolu rizika kroz ceo lanac snabdevanja;<\/li>\n\n\n\n<li>povezivanje HACCP-a sa \u0161irim sistemom upravljanja;<\/li>\n\n\n\n<li>jasnije odgovornosti zaposlenih i rukovodstva;<\/li>\n\n\n\n<li>bolju sledljivost i komunikaciju sa dobavlja\u010dima i kupcima;<\/li>\n\n\n\n<li>preventivno, umesto isklju\u010divo reaktivnog upravljanja incidentima;<\/li>\n\n\n\n<li>kontinuirano unapre\u0111enje sistema;<\/li>\n\n\n\n<li>dokazivanje kupcima i poslovnim partnerima da kompanija sistematski upravlja bezbedno\u0161\u0107u hrane.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Za kompanije koje posluju u <a href=\"https:\/\/lindstromgroup.com\/rs\/industrije\/prehrambena-industrija\/\" target=\"_blank\" rel=\"noreferrer noopener\">prehrambenoj industriji<\/a> standardizovani higijenski procesi posebno su zna\u010dajni jer poma\u017eu da se kontaminacija kontroli\u0161e na nivou objekta, procesa i zaposlenih.<\/p>\n\n\n\n<h2 id=\"za-koga-je\" class=\"wp-block-heading\">Kome je namenjen ISO 22000?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 nije namenjen samo proizvo\u0111a\u010dima hrane. Standard se mo\u017ee primenjivati na organizacije koje su <strong>direktno ili indirektno uklju\u010dene u lanac hrane<\/strong>, bez obzira na njihovu veli\u010dinu ili kompleksnost.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Vrsta organizacije<\/strong><\/td><td><strong>Primeri<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Primarna proizvodnja<\/strong><\/td><td>Poljoprivredni proizvo\u0111a\u010di, sto\u010darske farme, ribarstvo<\/td><\/tr><tr><td><strong>Prerada i proizvodnja<\/strong><\/td><td>Fabrike hrane, pekare, mlekare, mesna industrija, proizvo\u0111a\u010di napitaka<\/td><\/tr><tr><td><strong>Ugostiteljstvo i priprema hrane<\/strong><\/td><td>Restorani, catering kompanije, centralne kuhinje<\/td><\/tr><tr><td><strong>Maloprodaja i distribucija<\/strong><\/td><td>Supermarketi, distributeri i logisti\u010dke kompanije<\/td><\/tr><tr><td><strong>Proizvodnja ambala\u017ee<\/strong><\/td><td>Proizvo\u0111a\u010di materijala i ambala\u017ee koja dolazi u kontakt sa hranom<\/td><\/tr><tr><td><strong>Proizvodnja opreme<\/strong><\/td><td>Proizvo\u0111a\u010di opreme i ma\u0161ina za prehrambenu industriju<\/td><\/tr><tr><td><strong>Dobavlja\u010di sastojaka<\/strong><\/td><td>Proizvo\u0111a\u010di aditiva, aroma, enzima i drugih sastojaka<\/td><\/tr><tr><td><strong>Prate\u0107e usluge<\/strong><\/td><td>Organizacije koje pru\u017eaju odre\u0111ene usluge relevantne za lanac hrane<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 id=\"klju\u010dni-elementi\" class=\"wp-block-heading\">Klju\u010dni elementi ISO 22000 standarda<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Ovaj standard povezuje vi\u0161e elemenata koji zajedno \u010dine sistem menad\u017ementa bezbedno\u0161\u0107u hrane.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Interaktivna komunikacija<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Opasnost po bezbednost hrane mo\u017ee nastati u bilo kom delu lanca snabdevanja. Zbog toga je va\u017ena efikasna komunikacija izme\u0111u dobavlja\u010da, kompanije, zaposlenih, kupaca, distributera i drugih relevantnih strana.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 sistematizuje ovu komunikaciju kako bi se relevantne informacije o rizicima i kontrolnim merama prenosile tamo gde su potrebne.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Upravljanje sistemom<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 nije samo tehni\u010dka analiza rizika. On je <strong>sistem upravljanja<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Standard koristi PDCA pristup koji zahteva planiranje, implementaciju, proveru rezultata i kontinuirano unapre\u0111enje sistema.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zahvaljuju\u0107i strukturi kompatibilnoj sa drugim ISO standardima, ISO 22000 se mo\u017ee lak\u0161e integrisati sa sistemima kao \u0161to su ISO 9001 ili ISO 14001.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Preduslovni programi \u2013 PRP<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Prerequisite Programs \u2013 PRP<\/strong> predstavljaju osnovne higijenske i operativne uslove koji omogu\u0107avaju proizvodnju bezbedne hrane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">U zavisnosti od delatnosti, oni mogu obuhvatati:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>higijenu zaposlenih;<\/li>\n\n\n\n<li>\u010di\u0161\u0107enje i dezinfekciju;<\/li>\n\n\n\n<li>projektovanje i odr\u017eavanje objekata;<\/li>\n\n\n\n<li>odr\u017eavanje opreme;<\/li>\n\n\n\n<li>kontrolu \u0161teto\u010dina;<\/li>\n\n\n\n<li>kvalitet vode;<\/li>\n\n\n\n<li>skladi\u0161tenje;<\/li>\n\n\n\n<li>spre\u010davanje unakrsne kontaminacije;<\/li>\n\n\n\n<li>upravljanje radnom ode\u0107om i za\u0161titnom opremom.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Tokom 2025. godine objavljena je i nova serija standarda <strong>ISO 22002<\/strong> za preduslovne programe u razli\u010ditim delovima lanca hrane, \u0161to je zna\u010dajno i za razvoj FSSC 22000 sistema.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. HACCP principi<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>HACCP \u2013 Hazard Analysis and Critical Control Points<\/strong> predstavlja klju\u010dnu metodologiju za identifikovanje, procenjivanje i kontrolu opasnosti po bezbednost hrane.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 integri\u0161e HACCP principe i korake primene koje je razvio <a href=\"https:\/\/www.fao.org\/fao-who-codexalimentarius\/about-codex\/en\/\" target=\"_blank\" rel=\"noreferrer noopener\">Codex Alimentarius<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Codex Alimentarius danas HACCP posmatra u okviru \u0161irih Op\u0161tih principa higijene hrane, zajedno sa dobrim higijenskim praksama \u2013 GHP.<\/p>\n\n\n\n<iframe loading=\"lazy\" src=\"https:\/\/bot.leadoo.com\/bot\/inpage.html?code=86yumft19uxlyk5v\" style=\"border: none\" width=\"100%\" height=\"450px\" ><\/iframe>\n\n\n\n<h2 id=\"razlike-2005-2018\" class=\"wp-block-heading\">Razlike izme\u0111u ISO 22000:2005 i ISO 22000:2018<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Verzija iz 2018. godine zna\u010dajno je modernizovala strukturu standarda i pribli\u017eila ga drugim ISO sistemima menad\u017ementa.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Oblast<\/strong><\/td><td><strong>ISO 22000:2005<\/strong><\/td><td><strong>ISO 22000:2018<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Struktura<\/strong><\/td><td>Posebna struktura standarda<\/td><td>Struktura uskla\u0111ena sa drugim ISO sistemima menad\u017ementa<\/td><\/tr><tr><td><strong>Pristup rizicima<\/strong><\/td><td>Fokus prvenstveno na rizike po bezbednost hrane<\/td><td>Razlikuje organizacione rizike sistema i operativne rizike po bezbednost hrane<\/td><\/tr><tr><td><strong>PDCA<\/strong><\/td><td>Prisutan kroz sistem<\/td><td>Jasnije strukturiran kroz me\u0111usobno povezane PDCA cikluse<\/td><\/tr><tr><td><strong>Rukovodstvo<\/strong><\/td><td>Sna\u017ena uloga menad\u017ementa<\/td><td>Jo\u0161 direktnija odgovornost najvi\u0161eg rukovodstva<\/td><\/tr><tr><td><strong>Kontekst organizacije<\/strong><\/td><td>Nije strukturiran kao zaseban zahtev<\/td><td>Kontekst organizacije i zainteresovane strane imaju va\u017enu ulogu<\/td><\/tr><tr><td><strong>Status<\/strong><\/td><td>Povu\u010den<\/td><td>Aktuelna objavljena verzija, uz Amandman 1:2024<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Standard iz 2005. je povu\u010den, dok je ISO 22000:2018 trenutno objavljena me\u0111unarodna verzija standarda. <br>Nova, tre\u0107a edicija je u razvoju.<\/p>\n\n\n\n    <div\n        id=\"cta-with-image-block_b8f81725b046b77a9f9e727cff9885ef\"\n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #ffffff; background-color: #003f72\">\n                            <div class=\"content__title\">Preuzmite eVodi\u010d kroz radnu ode\u0107u u prehrambenoj industriji<\/div>\n                                        <div class=\"content__description\">U ovom besplatnom, ali veoma vrednom vodi\u010du na\u0107i \u0107ete mno\u0161tvo korisnih informacija: od regulative i dizajna radne ode\u0107e, preko standarda i najboljih praksi pranja i isporuke, do osiguravanja kvaliteta. Tu je i kontrolna lista za proveru va\u0161eg re\u0161enja radne ode\u0107e.<\/div>\n                                        <div class=\"content__button-links\">\n                                            <div class=\"button-link\">\n                            <a\n                                href=\"https:\/\/group.lindstromgroup.com\/vodic-kroz-higijensku-radnu-odecu-za-prehrambenu-industriju\"\n                                style=\"background-color: #e52330; color: #FFFFFF; border: 2px solid #ffffff\"\n                            >\n                                PREUZMITE VODI\u010c                            <\/a>\n                        <\/div>\n                                    <\/div>\n                    <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-16-resized-683x1024.jpg\" alt=\"\" \/><\/div>\n    <\/div>\n\n\n\n<h2 id=\"razlika-ISO22000-HACCP\" class=\"wp-block-heading\">U \u010demu je razlika izme\u0111u ISO 22000 i HACCP-a?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 i HACCP nisu konkurentski sistemi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>HACCP je metodologija za analizu i kontrolu opasnosti po bezbednost hrane<\/strong>, dok ISO 22000 tu metodologiju uklju\u010duje u znatno \u0161iri sistem upravljanja bezbedno\u0161\u0107u hrane.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Kriterijum<\/strong><\/td><td><strong>HACCP<\/strong><\/td><td><strong>ISO 22000<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Osnovna priroda<\/strong><\/td><td>Metodologija za analizu opasnosti i kontrolu rizika<\/td><td>Me\u0111unarodni standard sistema upravljanja<\/td><\/tr><tr><td><strong>Glavni fokus<\/strong><\/td><td>Opasnosti po bezbednost hrane i kontrolne mere<\/td><td>HACCP + upravljanje sistemom + PRP + komunikacija + kontinuirano unapre\u0111enje<\/td><\/tr><tr><td><strong>HACCP principi<\/strong><\/td><td>Osnova sistema<\/td><td>Integrisani u ISO 22000<\/td><\/tr><tr><td><strong>Odgovornost rukovodstva<\/strong><\/td><td>Zavisi od sistema u kojem se HACCP primenjuje<\/td><td>Formalno definisana kroz sistem upravljanja<\/td><\/tr><tr><td><strong>Komunikacija u lancu hrane<\/strong><\/td><td>Nije zaseban sistem menad\u017ementa komunikacijom<\/td><td>Jedan od klju\u010dnih elemenata<\/td><\/tr><tr><td><strong>Kontinuirano unapre\u0111enje<\/strong><\/td><td>Nije samostalan okvir upravljanja<\/td><td>Sastavni deo sistema<\/td><\/tr><tr><td><strong>ISO sertifikacija<\/strong><\/td><td>HACCP sam po sebi nije ISO standard sistema upravljanja<\/td><td>Mogu\u0107a nezavisna sertifikacija prema ISO 22000<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Va\u017ena napomena:<\/strong> ISO 22000 uklju\u010duje HACCP principe, ali ISO 22000 sertifikat i zakonska uskla\u0111enost nisu isto. Organizacija i dalje mora da identifikuje i ispuni sve va\u017ee\u0107e zakonske zahteve za bezbednost hrane koji se na nju odnose.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9090-1024x683.jpg\" alt=\"\" class=\"wp-image-21054\" srcset=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9090-1024x683.jpg 1024w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9090-300x200.jpg 300w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9090-768x512.jpg 768w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/08\/PM__9090.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 id=\"razlika-ISO22000-FSSC22000\" class=\"wp-block-heading\">U \u010demu je razlika izme\u0111u ISO 22000 i FSSC 22000?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>FSSC 22000 \u2013 Food Safety System Certification<\/strong> zasniva se na ISO 22000, ali ga pro\u0161iruje dodatnim zahtevima i sektorski specifi\u010dnim preduslovnim programima.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Od<\/strong> <strong>1. maja 2026. aktuelna je FSSC 22000 Version 7<\/strong>. Ona se zasniva na ISO 22000:2018, relevantnim standardima nove ISO 22002-x serije za preduslovne programe i dodatnim FSSC zahtevima.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><td><strong>Kriterijum<\/strong><\/td><td><strong>ISO 22000<\/strong><\/td><td><strong>FSSC 22000 V7<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Osnovni sadr\u017eaj<\/strong><\/td><td>Sistem upravljanja bezbedno\u0161\u0107u hrane + HACCP + PRP okvir<\/td><td>ISO 22000 + relevantni ISO 22002-x PRP standardi + dodatni FSSC zahtevi<\/td><\/tr><tr><td><strong>Tip<\/strong><\/td><td>Me\u0111unarodni ISO standard<\/td><td>\u0160ema sertifikacije zasnovana na ISO standardima<\/td><\/tr><tr><td><strong>GFSI<\/strong><\/td><td>ISO 22000 sam po sebi nije GFSI-priznat sertifikacioni program<\/td><td>FSSC je GFSI-benchmarkiran program<\/td><\/tr><tr><td><strong>Sektorski PRP zahtevi<\/strong><\/td><td>Defini\u0161e potrebu za PRP programima<\/td><td>Koristi konkretne ISO 22002-x standarde prema sektoru<\/td><\/tr><tr><td><strong>Dodatni zahtevi<\/strong><\/td><td>Zahtevi ISO 22000<\/td><td>Dodatni FSSC zahtevi uz ISO 22000 i PRP<\/td><\/tr><tr><td><strong>Tipi\u010dna primena<\/strong><\/td><td>Organizacije koje \u017eele strukturiran me\u0111unarodni FSMS<\/td><td>Organizacije kojima kupci ili globalni lanci snabdevanja zahtevaju FSSC\/GFSI okvir<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">FSSC 22000 Version 7 uveden je radi uklju\u010divanja nove ISO 22002-x:2025 serije i daljeg uskla\u0111ivanja sa GFSI Benchmarking Requirements 2024.<\/p>\n\n\n\n<h2 id=\"kako-dobiti-ISO22000\" class=\"wp-block-heading\">Kako dobiti ISO 22000 sertifikat?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">ISO ne izdaje sertifikate. Organizacija mo\u017ee da implementira ovaj standard i bez sertifikacije, a ukoliko \u017eeli nezavisnu potvrdu uskla\u0111enosti, anga\u017euje za to kompetentno sertifikaciono telo.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Proces ISO 22000 sertifikacije \u2013 korak po korak<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Gap analiza<\/strong> \u2013 pore\u0111enje postoje\u0107eg sistema sa zahtevima ISO 22000.<\/li>\n\n\n\n<li><strong>Formiranje tima za bezbednost hrane<\/strong> \u2013 definisanje odgovornosti i kompetencija.<\/li>\n\n\n\n<li><strong>Uspostavljanje preduslovnih programa \u2013 PRP<\/strong> \u2013 higijena objekta, odr\u017eavanje, \u010di\u0161\u0107enje, radna ode\u0107a, kontrola \u0161teto\u010dina i druge relevantne mere.<\/li>\n\n\n\n<li><strong>Analiza opasnosti<\/strong> \u2013 identifikovanje biolo\u0161kih, hemijskih, fizi\u010dkih i drugih relevantnih opasnosti.<\/li>\n\n\n\n<li><strong>Definisanje kontrolnih mera<\/strong> \u2013 CCP i OPRP, gde je primenljivo.<\/li>\n\n\n\n<li><strong>Dokumentovanje sistema<\/strong> \u2013 politike, procedure, instrukcije i zapisi.<\/li>\n\n\n\n<li><strong>Implementacija i obuka zaposlenih.<\/strong><\/li>\n\n\n\n<li><strong>Interni audit i preispitivanje od strane rukovodstva.<\/strong><\/li>\n\n\n\n<li><strong>Sertifikacioni audit<\/strong> \u2013 audit sistema od strane nezavisnog sertifikacionog tela.<\/li>\n\n\n\n<li><strong>Otklanjanje eventualnih neusagla\u0161enosti i odluka o sertifikaciji.<\/strong><\/li>\n\n\n\n<li><strong>Nadzorne provere i resertifikacija<\/strong> radi odr\u017eavanja sertifikata.<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\">Uobi\u010dajeni ciklus ISO 22000 sertifikacije traje tri godine, uz periodi\u010dne nadzorne audite tokom ciklusa, a zatim resertifikacionu proveru.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-white-color has-red-background-color has-text-color has-background has-link-color has-fixed-layout\"><thead><tr><td><strong>Sertifikacija za ISO 22000 u Srbiji<\/strong> \u2013 Relevantna nacionalna institucija je <strong>Akreditaciono telo Srbije \u2013 ATS<\/strong>. Pri izboru sertifikacionog tela preporu\u010dljivo je proveriti njegov aktuelni status i ta\u010dan obim akreditacije u <a href=\"https:\/\/www.ats.rs\/sr-lat\/akreditovane-organizacije\" target=\"_blank\" rel=\"noreferrer noopener\">Registru akreditovanih organizacija ATS-a<\/a>. Za standard i njegovu srpsku verziju relevantan je <a href=\"https:\/\/iss.rs\/sr_Latn\/project\/show\/iss%3Aproj%3A69713\" target=\"_blank\" rel=\"noreferrer noopener\">Institut za standardizaciju Srbije \u2013 ISS<\/a>.<\/td><\/tr><\/thead><\/table><\/figure>\n\n\n\n<h2 id=\"prednosti\" class=\"wp-block-heading\">Prednosti ISO 22000 sertifikacije<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Za kompaniju<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>sistemati\u010dnije upravljanje rizicima po bezbednost hrane;<\/li>\n\n\n\n<li>jasnije odgovornosti i procesi;<\/li>\n\n\n\n<li>bolja kontrola dobavlja\u010da i sledljivosti;<\/li>\n\n\n\n<li>sna\u017enija kultura bezbednosti hrane;<\/li>\n\n\n\n<li>strukturirano upravljanje incidentima i korektivnim merama;<\/li>\n\n\n\n<li>lak\u0161a integracija sa ISO 9001 i drugim sistemima menad\u017ementa;<\/li>\n\n\n\n<li>kontinuirano unapre\u0111enje procesa.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Za izvoz i pristup tr\u017ei\u0161tu<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>me\u0111unarodno prepoznat okvir za upravljanje bezbedno\u0161\u0107u hrane;<\/li>\n\n\n\n<li>lak\u0161e dokazivanje sposobnosti kompanije me\u0111unarodnim kupcima;<\/li>\n\n\n\n<li>podr\u0161ka u procesu kvalifikacije dobavlja\u010da;<\/li>\n\n\n\n<li>kvalitetna osnova za kompanije koje kasnije \u017eele da pre\u0111u na FSSC 22000;<\/li>\n\n\n\n<li>lak\u0161a integracija zahteva razli\u010ditih kupaca u jedan sistem.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 mo\u017ee doprineti pristupu novim tr\u017ei\u0161tima i konkurentnosti, ali sam sertifikat ne predstavlja automatsku dozvolu za izvoz niti zamenjuje zakonske zahteve konkretnog tr\u017ei\u0161ta.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Za poverenje kupaca i potro\u0161a\u010da<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>dokumentovan sistem upravljanja bezbedno\u0161\u0107u hrane;<\/li>\n\n\n\n<li>nezavisna provera sistema kada se koristi sertifikacija;<\/li>\n\n\n\n<li>ve\u0107a transparentnost;<\/li>\n\n\n\n<li>smanjenje rizika od incidenata koji mogu ugroziti reputaciju brenda.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-24-1024x683.jpg\" alt=\"\" class=\"wp-image-20402\" srcset=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-24-1024x683.jpg 1024w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-24-300x200.jpg 300w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-24-768x512.jpg 768w, https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/Lindstrom_Atria-24.jpg 1500w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<h2 id=\"uloga-radne-ode\u0107e\" class=\"wp-block-heading\">ISO 22000 i radna ode\u0107a u prehrambenoj proizvodnji<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Jedan od va\u017enih delova preduslovnih programa u prehrambenoj industriji jeste <strong>higijena zaposlenih i kontrola radne ode\u0107e<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Radna ode\u0107a je svakodnevno prisutna u proizvodnom prostoru. Ako se njenim izborom, kori\u0161\u0107enjem, pranjem i skladi\u0161tenjem ne upravlja pravilno, mo\u017ee pove\u0107ati rizik od unakrsne ili mikrobiolo\u0161ke kontaminacije.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Zbog toga sistem upravljanja radnom ode\u0107om mo\u017ee uklju\u010divati:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ode\u0107u odgovaraju\u0107u za konkretnu proizvodnu i higijensku zonu;<\/li>\n\n\n\n<li>jasna pravila presvla\u010denja;<\/li>\n\n\n\n<li>spre\u010davanje uno\u0161enja kontaminirane ode\u0107e u \u010diste zone;<\/li>\n\n\n\n<li>kontrolisano pranje i odr\u017eavanje;<\/li>\n\n\n\n<li>odvajanje \u010diste od kori\u0161\u0107ene ode\u0107e;<\/li>\n\n\n\n<li>kontrolu o\u0161te\u0107enja i zamenu ode\u0107e;<\/li>\n\n\n\n<li>odgovaraju\u0107e garderobe i mesta za presvla\u010denje;<\/li>\n\n\n\n<li>evidenciju i sledljivost procesa.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Vi\u0161e o izboru odgovaraju\u0107ih uniformi mo\u017eete pro\u010ditati u tekstu <a href=\"https:\/\/lindstromgroup.com\/rs\/clanci\/kako-izabrati-radnu-odecu-za-zaposlene-u-prehrambenoj-industriji\/\" target=\"_blank\" rel=\"noreferrer noopener\">Kako izabrati radnu ode\u0107u za zaposlene u prehrambenoj industriji?<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Za kompanije koje imaju razli\u010dite nivoe higijenskog rizika koristan je i kratki vodi\u010d <a href=\"https:\/\/lindstromgroup.com\/rs\/clanci\/radna-odeca-higijenske-zone-prehrambena-industrija\/\" target=\"_blank\" rel=\"noreferrer noopener\">Kako organizovati radnu ode\u0107u po higijenskim zonama u prehrambenoj proizvodnji<\/a>.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-white-color has-red-background-color has-text-color has-background has-link-color has-fixed-layout\"><thead><tr><td><strong>Veza sa EN 14065<\/strong> \u2013 Kod profesionalnog pranja radne ode\u0107e va\u017ean je <a href=\"https:\/\/lindstromgroup.com\/rs\/clanci\/en-14065-obezbedjivanje-mikrobioloske-bezbednosti-u-obradi-tekstila\/\" target=\"_blank\" rel=\"noreferrer noopener\">standard <strong>EN 14065<\/strong><\/a>, koji defini\u0161e sistem kontrole biokontaminacije tekstila u procesu profesionalnog pranja \u2013 RABC. U Srbiji je standard preuzet kao <strong>SRPS EN 14065:2017 \u2013 Tekstil \u2014 Proces pranja tekstila u perionici \u2014 Sistem biokontaminacijske kontrole<\/strong>. Kori\u0161\u0107enje profesionalne usluge sa dokumentovanim RABC sistemom mo\u017ee zna\u010dajno podr\u017eati kontrolu higijenskih rizika u okviru PRP programa, ali EN 14065 sam po sebi ne predstavlja ISO 22000 sertifikaciju.<\/td><\/tr><\/thead><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Lindstr\u00f6mova <a href=\"https:\/\/lindstromgroup.com\/rs\/usluge\/iznajmljivanje-radne-odece\/\" target=\"_blank\" rel=\"noreferrer noopener\">usluga iznajmljivanja radne ode\u0107e<\/a> uklju\u010duje profesionalno pranje, odr\u017eavanje, popravke, zamenu i distribuciju ode\u0107e.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Detaljnije o vezi radne ode\u0107e i kontrole rizika mo\u017eete pro\u010ditati i u \u010dlanku <a href=\"https:\/\/lindstromgroup.com\/rs\/clanci\/bezbednost-hrane-i-prevencija-kontaminacije-pomocu-odgovarajuce-radne-odece\/\" target=\"_blank\" rel=\"noreferrer noopener\">Bezbednost hrane i prevencija kontaminacije pomo\u0107u odgovaraju\u0107e radne ode\u0107e<\/a>.<\/p>\n\n\n\n    <div\n        id=\"cta-with-image-block_600622a92563510d1aba539f838cb4e6\"\n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #ffffff; background-color: #006f86\">\n                            <div class=\"content__title\">Studija: Kako kori\u0161\u0107enje radne ode\u0107e uti\u010de na bezbednost hrane    <\/div>\n                                        <div class=\"content__description\">Studija koju je u 11 evropskih zemalja u februaru 2025. sproveo Norstat, vodec\u0301i nezavisni evropski sakuplja\u010d podataka za istra\u017eivanje tr\u017ei\u0161ta, pokazala je da u prehrambenoj industriji postoje neki rizici po bezbednost hrane povezani sa svakodnevnom praksom kori\u0161\u0107enja, pranja i odr\u017eavanja radnih uniformi.\r\n<\/div>\n                                        <div class=\"content__button-links\">\n                                            <div class=\"button-link\">\n                            <a\n                                href=\"https:\/\/group.lindstromgroup.com\/studija-prehrambene-industrije\"\n                                style=\"background-color: #bd5a00; color: #FFFFFF; border: 2px solid \"\n                            >\n                                Preuzmite studiju                            <\/a>\n                        <\/div>\n                                    <\/div>\n                    <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/04\/ART_1045-LR-683x1024.jpg\" alt=\"\" \/><\/div>\n    <\/div>\n\n\n\n<h2 id=\"faq\" class=\"wp-block-heading\">\u010cesto postavljana pitanja o ISO 22000<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Da li je ISO 22000 zakonski obavezan u Srbiji?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>ISO 22000 sertifikacija sama po sebi nije zakonska obaveza.<\/strong> Organizacija mo\u017ee primenjivati ovaj standard i bez sertifikacije.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To, me\u0111utim, ne osloba\u0111a kompaniju od obaveze da ispuni va\u017ee\u0107e propise Republike Srbije o bezbednosti i higijeni hrane. ISO 22000 sertifikat i zakonska uskla\u0111enost su povezani, ali nisu ista stvar.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Da li mala preduze\u0107a mogu da primene ISO 22000?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da. ISO 22000 mo\u017ee da se primenjuje na organizacije razli\u010ditih veli\u010dina i nivoa kompleksnosti, uklju\u010duju\u0107i mala i srednja preduze\u0107a.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obim dokumentacije i sistema treba da odgovara realnoj veli\u010dini, procesima i rizicima organizacije.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Da li ISO 22000 i ISO 9001 mogu da se primenjuju zajedno?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Da. ISO 22000 je strukturiran tako da mo\u017ee da se integri\u0161e sa drugim ISO sistemima menad\u017ementa, uklju\u010duju\u0107i ISO 9001.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Za kompaniju koja ve\u0107 ima razvijen sistem menad\u017ementa kvalitetom to mo\u017ee pojednostaviti upravljanje dokumentacijom, internim auditima, rizicima, ciljevima i preispitivanjem sistema.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Koliko va\u017ei ISO 22000 sertifikat?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Kod akreditovane sertifikacije sistema upravljanja uobi\u010dajen je <strong>trogodi\u0161nji sertifikacioni ciklus<\/strong>, tokom kojeg se sprovode nadzorne provere. Pre isteka ciklusa sledi resertifikacioni audit.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta\u010dan datum va\u017eenja i raspored audita uvek treba proveriti na konkretnom sertifikatu i kod sertifikacionog tela.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Za\u0161to nam je potreban ISO 22000 ako ve\u0107 imamo HACCP?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">HACCP daje metodologiju za identifikovanje i kontrolu opasnosti po bezbednost hrane. ISO 22000 tu metodologiju uklju\u010duje u \u0161iri sistem koji obuhvata rukovodstvo, komunikaciju, preduslovne programe, rizike i prilike na nivou organizacije, dokumentovane informacije, interne audite i kontinuirano unapre\u0111enje.<\/p>\n\n\n\n    <div\n        id=\"cta-with-image-block_6576d02a421688c2d5d32f2f01abc86a\"\n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #ffffff; background-color: #003f72\">\n                            <div class=\"content__title\">Besplatni petodnevni imejl kurs<\/div>\n                                        <div class=\"content__description\">Ono \u0161to svaki menad\u017eer kvaliteta treba da zna o standardima za radnu ode\u0107u, rizicima od alergena i spremnosti za audit.\r\n\r\nPrijavite se na besplatni kurs i tokom pet dana dobija\u0107ete po jedan imejl sa prakti\u010dnim savetima koje mo\u017eete odmah primeniti u svom pogonu.<\/div>\n                                        <div class=\"content__button-links\">\n                                            <div class=\"button-link\">\n                            <a\n                                href=\"https:\/\/lindstromgroup.com\/rs\/higijena-radne-odece-u-prehrambenoj-industriji-besplatni-petodnevni-kurs\/\"\n                                style=\"background-color: #e52330; color: #FFFFFF; border: 2px solid \"\n                            >\n                                PRIJAVI SE NA KURS                            <\/a>\n                        <\/div>\n                                    <\/div>\n                    <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2026\/06\/102693331_l-1024x683.jpg\" alt=\"\" \/><\/div>\n    <\/div>\n\n\n\n<h2 id=\"zaklju\u010dak\" class=\"wp-block-heading\">ISO 22000 \u2013 univerzalni okvir za bezbednost hrane<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">ISO 22000 predstavlja mnogo vi\u0161e od standarda ili sertifikata. Njegova klju\u010dna vrednost je u tome \u0161to bezbednost hrane pretvara u <strong>strukturiran, proverljiv i kontinuiran sistem upravljanja<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Standard je dovoljno fleksibilan da se primenjuje u razli\u010ditim delovima lanca hrane \u2013 od primarne proizvodnje i fabrika hrane do logistike, keteringa, maloprodaje, proizvo\u0111a\u010da ambala\u017ee i drugih organizacija koje mogu uticati na bezbednost finalnog proizvoda.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Za kompanije u prehrambenoj industriji to zna\u010di da HACCP, higijena objekta, kontrola dobavlja\u010da, sledljivost, obuka zaposlenih i upravljanje radnom ode\u0107om vi\u0161e nisu izolovane aktivnosti. One postaju delovi jednog povezanog sistema \u010diji je zajedni\u010dki cilj <strong>bezbedna hrana za potro\u0161a\u010da<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Organizacije koje planiraju ISO 22000 sertifikaciju treba da koriste aktuelni <strong>SRPS EN ISO 22000:2018<\/strong>, prate razvoj nove verzije standarda i izaberu sertifikaciono telo \u010diji se odgovaraju\u0107i obim akreditacije mo\u017ee proveriti kroz <a href=\"https:\/\/www.ats.rs\/sr-lat\/akreditovane-organizacije\">Akreditaciono telo Srbije<\/a>.<\/p>\n\n\n\n    <div\n        id=\"cta-with-image-block_bfe25ea0bcd2af535ff8622c80298232\"\n        class=\"cta-with-image\"\n    >\n        <div class=\"cta__content\" style=\"color: #ffffff; background-color: #003f72\">\n                            <div class=\"content__title\">\u017delite li besplatnu probu na\u0161e usluge?<\/div>\n                                        <div class=\"content__description\">Besplatna proba usluge iznajmljivanja radne ode\u0107e: uverite se li\u010dno u kvalitet na\u0161e usluge.<\/div>\n                                        <div class=\"content__button-links\">\n                                            <div class=\"button-link\">\n                            <a\n                                href=\"https:\/\/lindstromgroup.com\/rs\/besplatna-proba-usluge-iznajmljivanja-radnih-uniformi\/#contact\"\n                                style=\"background-color: #003f72; color: #ffffff; border: 2px solid \"\n                            >\n                                Po\u0161aljite zahtev za besplatni probni period                            <\/a>\n                        <\/div>\n                                    <\/div>\n                    <\/div>\n        <div class=\"cta__image\"><img decoding=\"async\" src=\"https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/10\/Service-representative_with-customer_007_Lindstrom-1-768x513-1.jpg\" alt=\"\" \/><\/div>\n    <\/div>\n\n\n\n<h2 id=\"h-mozda-ce-vas-zanimati-i-ovo\" class=\"wp-block-heading\"><strong>Mo\u017eda \u0107e vas zanimati i ovo:<\/strong><\/h2>\n\n\n\n<style>\n    @media only screen and (max-width: 1200px) {\n        #block_3358c71189e39ca39ff6d3b05adc996c .blogposts__container {\n            grid-template-columns: repeat(7, 1fr);\n        }\n    }\n<\/style>\n\n            <div \n            id=\"block_3358c71189e39ca39ff6d3b05adc996c\" \n            class=\"blogposts blogposts--block_3358c71189e39ca39ff6d3b05adc996c \"\n        >\n            <div class=\"blogposts\">\n                <div class=\"blogposts__container post-row\">\n                    \n        <div class='post-card relative' data-index='19022'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2025\/05\/ART_0870-LR-1024x683.jpg' \n                alt='Nova studija otkriva higijenske rizike u praksi kori\u0161\u0107enja, pranja i odr\u017eavanja radne odec\u0301e u prehrambenoj industriji' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/clanci\/'\n            >\n                \u010clanci\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Nova studija otkriva higijenske rizike u praksi kori\u0161\u0107enja, pranja i odr\u017eavanja radne odec\u0301e u prehrambenoj industriji\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Rezultati novije studije pokazuju da higijenske prakse u prehrambenoj industriji nisu dovoljno robusne, \u0161to predstavlja potencijalni rizik po bezbednost hrane.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/higijena\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #higijena\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/clanci\/studija-otkriva-rizike-po-bezbednost-hrane-u-prehrambenoj-industriji\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n    \n        <div class='post-card relative' data-index='18996'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2025\/05\/louis-hansel-shotsoflouis-h_s7AUBPss8-unsplash-1400x934-1-1024x683.jpg' \n                alt='Briga o zdravlju i bezbednosti u prehrambenoj industriji' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/clanci\/'\n            >\n                \u010clanci\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Briga o zdravlju i bezbednosti u prehrambenoj industriji\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Ishrana ljudi je va\u017ean i odgovoran zadatak, a zdravlje i bezbednost su uvek glavni prioriteti za kompanije u prehrambenoj industriji.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/zdravlje-i-bezbednost-na-radu\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #zdravlje i bezbednost na radu\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/clanci\/briga-o-zdravlju-i-bezbednosti-u-prehrambenoj-industriji\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n    \n        <div class='post-card relative' data-index='17469'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/08\/Food-industry-177811797_l-1.jpg-1024x456.webp' \n                alt='Bezbednost hrane i prevencija kontaminacije pomo\u0107u odgovaraju\u0107e radne odec\u0301e' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/clanci\/'\n            >\n                \u010clanci\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Bezbednost hrane i prevencija kontaminacije pomo\u0107u odgovaraju\u0107e radne odec\u0301e\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Klju\u010dna uloga radne odec\u0301e u prehrambenoj industriji je za\u0161tita proizvoda i odr\u017eavanje bezbednosti hrane u procesu proizvodnje. Evo kako dizajn radne ode\u0107e poma\u017ee u minimiziranju rizika od kontaminacije.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/bezbednost\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #bezbednost\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/higijena\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #higijena\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/clanci\/bezbednost-hrane-i-prevencija-kontaminacije-pomocu-odgovarajuce-radne-odece\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n    \n        <div class='post-card relative' data-index='17590'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2024\/09\/233281-4-1-1024x342.jpg' \n                alt='Radna odec\u0301a u prehrambenoj industriji \u2013 higijena, kvalitet i uskla\u0111enost' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/clanci\/'\n            >\n                \u010clanci\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Radna odec\u0301a u prehrambenoj industriji \u2013 higijena, kvalitet i uskla\u0111enost\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Da bi se obezbedio adekvatan kvalitet i bezbednost u objektima za proizvodnju hrane, preduzec\u0301a moraju da postave visoke standarde i za osoblje i za okru\u017eenje u kome rade. I radna ode\u0107a igra va\u017enu ulogu u svemu tome.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/bezbednost\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #bezbednost\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/higijena\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #higijena\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/clanci\/radna-odeca-u-prehrambenoj-industriji-higijena-kvalitet-i-uskladjenost\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n    \n        <div class='post-card relative' data-index='19412'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/18\/2025\/10\/Ribella-banner-3-1024x303.jpg' \n                alt='Ribella: Higijenska radna ode\u0107a po meri prehrambene industrije' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/price-nasih-klijenata\/'\n            >\n                Pri\u010de na\u0161ih klijenata\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Ribella: Higijenska radna ode\u0107a po meri prehrambene industrije\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Profesionalno odr\u017eavanje radne ode\u0107e po IFS\/BRC, kompaniji Ribella donosi bezbednost, higijenu, ni\u017ee tro\u0161kove i efikasniju proizvodnju.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/bezbednost\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #bezbednost\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/korisnicko-iskustvo\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #korisni\u010dko iskustvo\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/price-nasih-klijenata\/ribella-higijenska-radna-odeca-po-meri-prehrambene-industrije\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n    \n        <div class='post-card relative' data-index='16661'>\n            <img\n                class='post-card__image' \n                src='https:\/\/d2ris6qfzcz0wn.cloudfront.net\/wp-content\/uploads\/sites\/12\/2024\/04\/001_Lindstrom_Horeca_hires-1400x934-1-1024x683.jpg' \n                alt='Kuvarska i ugostiteljska odec\u0301a za iznajmljivanje' \n            \/>\n            <div class='post-card__content'>\n                <div class='post-card__categories z-20'>\n            <a\n                class='post-card__category'\n                href='https:\/\/lindstromgroup.com\/rs\/category\/clanci\/'\n            >\n                \u010clanci\n            <\/a><\/div>\n                <div class='post-card__title'>\n                    Kuvarska i ugostiteljska odec\u0301a za iznajmljivanje\n                <\/div>\n                <p class='post-card__excerpt'>\n                    Odec\u0301a kuvara je nezaobilazna stavka u svetu kulinarstva, gde je higijena uvek na prvom mestu prilikom pripreme hrane.\n                <\/p>\n                <div class='post-card__tags z-20'>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/horeca\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #HoReCa\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/kuvarska-odeca\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #kuvarska ode\u0107a\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/prehrambena-industrija\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #prehrambena industrija\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/radna-odela\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #radna odela\n            <\/a>\n            <a\n                class='post-card__tag'\n                href='https:\/\/lindstromgroup.com\/rs\/tag\/ugostiteljstvo\/'\n                style='border: 1px solid ; color: ;'\n            >\n                #ugostiteljstvo\n            <\/a><\/div>\n            <\/div>\n            <a href='\/rs\/clanci\/kuvarska-i-ugostiteljska-odeca-za-iznajmljivanje\/' class='absolute inset-0 w-full h-full z-10'><\/a>\n        <\/div>\n                    <\/div>\n                <div class=\"post-row-mobile-carousel\"><\/div>\n            <\/div>\n        <\/div>\n    \n\n\n<p class=\"wp-block-paragraph\"><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Saznajte \u0161ta je ISO 22000, kome je namenjen, kako se razlikuje od HACCP i FSSC, kako izgleda sertifikacija i kakva je uloga radne ode\u0107e.<\/p>\n","protected":false},"author":83,"featured_media":20509,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_eb_attr":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[100],"tags":[72,63,71,46,269,268],"coauthors":[112],"class_list":["post-21048","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-clanci","tag-bezbednost","tag-higijena","tag-prehrambena-industrija","tag-radna-odela","tag-haccp","tag-iso22000"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v28.1) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>\u0160ta je ISO 22000? 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