ISO 22000 / FSSC22000 / HACCP – The International Food Safety Management Standard

Control, Detection and Treatment of food safety hazards

The ISO 22000 Standards addresses food quality and safety management. It requires from organizations and companies to exhibit a proven ability to identify and control all potential safety hazards along the food supply chain and ensure that consumers receive food that is safe and edible.

The HACCP standard model defines activities and critical control points (CCPs) for preventing the occurrence of these hazards. The activities include a process analysis for identifying the potential hazards that could affect the safety of the food produced or stored by the organization. The defined CCPs and actions aim to prevent the arrival of unsafe food to the markets and to the consumers.

For each of our customers, our consultants adapt and implement a quality system that includes the following:

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  • Food safety policies’ definition that have to be implemented in the organization
  • Rules and regulations’ identification that apply to the organization
  • Identification and definition of potential food safety hazards and related preventive measures
  • Documentation that is necessary for all types of products or processes
  • Food safety procedures
  • Actions for implementing continuous improvement, while decreasing expenses caused by dealing with incidents

In organizations that already have a quality system, we adapt it to comply with the International Food Safety Management Standard, creating a combined and integrated quality system. In addition to improving and enhancing the organizational culture, we conduct internal audits and management reviews that comply with the standard’s requirements. All these activities are an integral part of the preparation towards the certification audit.

Advantages of the ISO 22000/ FSSC22000/ HACCP

Safety management systems that comply with ISO 22000/ FSSC22000/ HACCP standards significantly benefit the organization:

  • Decreased expenses in the long term, following improved product quality and enhanced production processes
  • Prevention of harm to the organization’s reputation due to negative media coverage and recalling faulty products
  • Improved PR
  • Enhanced organizational culture

Our certification consulting services begin with us meeting the organization’s key position holders. The aim of this meeting is to learn as much as possible about the organization and its processes. We then define and develop work processes, procedures, guidelines and forms. Together with your managers, we also identify the binding rules and regulations, and map out the possible food safety hazards. Once the work procedures are approved by the organization’s management, we assist to implement them, through trainings, internal audits, management reviews, etc. – as necessary. At the end of this process, your organization will pass the certification audit, conducted by a certified, objective third-party.

Good luck!

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