ISO 22000 Food Safety Management System (FSMS)
Ensure Supply Chain Hygiene, Control Biological Hazards, and Integrate HACCP Standards
Farm-to-Fork Safety Standards
ISO 22000:2018 combines the ISO High-Level Structure with Codex Alimentarius Hazard Analysis Critical Control Point (HACCP) principles. It enables food processors, manufacturers, and distributors to identify, prevent, and control food safety hazards.
Core Implementation Modules
Prerequisite Programs (PRPs)
Establish fundamental hygiene, pest control, sanitation, personal hygiene, and facility maintenance protocols across operations.
HACCP Risk Plan
Identify biological, chemical, physical, and allergen hazards to establish Critical Control Points (CCPs) and critical limits.
Traceability & Recall Systems
Implement comprehensive bi-directional lot tracing systems and rapid withdrawal protocols to minimize public health exposure.
Interactive Communication
Structure systematic communication channels across the entire food chain—from raw material suppliers to customer distributors.
Execution Roadmap
Reviewing manufacturing plant layouts, equipment cleanliness, and basic sanitation prerequisites.
Conducting detailed process flowcharts to determine CCPs, OPRPs, and monitoring limits.
Testing monitoring parameters, calibrating measuring tools, and training sanitation personnel.
Running comprehensive verification checks, internal audits, and external certification audits.
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