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Process Excellence — Occupational Health & Safety

ISO 22000 Food Safety Management System Consulting

Build structured food safety systems that prevent contamination, ensure compliance, and strengthen trust across the food supply chain.
  • HACCP-based risk management
  • Food safety compliance frameworks
  • Traceability and recall systems
  • ISO 22000 certification readiness
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Common Challenges

Why Food Safety Systems AreCritical

Food businesses face growing complexity in safety compliance. A single failure can trigger recalls, regulatory action, and loss of trust.

Contamination risks across raw materials, processing, and packaging stages

Increasing regulatory pressure from FSSAI, FDA, and global food authorities

Product recall exposure due to weak traceability systems

Inconsistent hygiene practices across shifts and facilities

Failure to meet buyer and export compliance requirements

Audit non-conformities from poorly structured food safety plans

Beyond Certification

What ISO 22000 Enables

A well-implemented FSMS is not just about certification — it’s about building a food safety culture that protects consumers and your brand.

Hazard Control

Systematic identification and control of biological, chemical, and physical hazards across your food chain.

Regulatory Compliance

Meet FSSAI, FDA, EU, and international food safety regulations with a structured management system.

Full Traceability

End-to-end traceability from raw material receipt to finished product dispatch and beyond.

Customer Trust

Demonstrate commitment to food safety, building confidence with buyers, retailers, and consumers.

Structured Methodology

Our ISO 22000 Implementation Approach

A proven methodology combining ISO management system structure with HACCP-driven food safety principles.

Phase 01

Gap Assessment

Comprehensive review of existing food safety practices against ISO 22000 requirements to identify gaps and define scope.

Phase 02

HACCP Study

Conduct hazard analysis, determine CCPs, establish critical limits, monitoring procedures, and corrective actions.

Phase 03

FSMS Design

Design the Food Safety Management System integrating HACCP, PRPs, and OPRPs into a unified operational framework.

Phase 04

Documentation

Develop food safety manual, SOPs, HACCP plans, work instructions, and records tailored to your operations.

Phase 05

Audit Readiness

Internal audits, management reviews, and mock certification audits to ensure complete readiness for Stage 1 & 2.

HACCP Framework

How HACCP Structures Your Food Safety System

HACCP is the backbone of ISO 22000. This systematic approach ensures every critical food safety risk is identified, controlled, and monitored.

STEP 1
Hazard Analysis

Identify biological, chemical, and physical hazards

STEP 2
Risk Assessment

Evaluate severity and likelihood of each hazard

STEP 3
Critical Control Points

Determine CCPs where control is essential

STEP 4
Monitoring

Establish monitoring procedures at each CCP

STEP 5
Corrective Action

Define actions when CCP limits are breached

STEP 6
Verification

Validate that the HACCP system is effective

Structural Elements

Core Elements of ISO 22000

ISO 22000 integrates HACCP principles with management system requirements to create a comprehensive food safety framework.

HACCP Principles

Systematic hazard analysis and critical control point management following Codex Alimentarius guidelines.

Prerequisite Programs (PRPs)

Foundational conditions including hygiene, pest control, sanitation, and facility maintenance.

Operational PRPs (OPRPs)

Enhanced controls for hazards not managed by CCPs but essential for food safety assurance.

Traceability Systems

Complete lot tracking from raw material receipt through production to distribution and recall readiness.

Continuous Improvement

Systematic review and enhancement of food safety processes through data analysis and corrective actions.

Proven Results

Business Impact of ISO 22000

Implementing ISO 22000 delivers tangible outcomes — from reduced safety incidents to enhanced market access.

90%+

Reduced Contamination Risk

100%

Regulatory Compliance

3x

Regulatory Compliance

50%

Fewer Quality Incidents

Industry Focus

Who This Is For

ISO 22000 is essential for any organisation in the food supply chain — from farm to fork.

Food Manufacturers

Processing plants, snack manufacturers, and packaged food producers.

Dairy Industry

Milk processing, cheese, yogurt, and dairy product manufacturers.

Beverage Companies

Juice, water, soft drink, and alcoholic beverage producers.

Restaurants & Catering

QSR chains, institutional catering, and hospitality food services.

Food Packaging

Primary and secondary food packaging manufacturers and converters.

How We Work

Our Consulting Engagement Model

A transparent, milestone-driven engagement structured around food safety outcomes.

Step 01

Diagnostic

Comprehensive assessment of current food safety practices, HACCP readiness, and gap identification.

Step 02

System Design

Design FSMS framework integrating HACCP, PRPs, and OPRPs tailored to your food operations.

Step 03

Implementation

Deploy food safety systems with role-based training, SOP rollout, and process integration.

Step 04

Audit Preparation

Internal audits, management reviews, and mock certification audits for complete readiness.

Step 05

Certification

Coordinate with certification bodies and support Stage 1 & 2 audits for successful certification.

ISO 22000 FAQs

Frequently Asked Questions

What is ISO 22000?
ISO 22000 is an international standard for Food Safety Management Systems (FSMS). It combines ISO management system principles with HACCP-based food safety controls to ensure safe food production across the supply chain.
HACCP (Hazard Analysis and Critical Control Points) is a systematic approach to food safety. ISO 22000 integrates HACCP principles as a core component, combining them with prerequisite programs and management system requirements.
Any organisation in the food supply chain — including food manufacturers, processors, packagers, distributors, caterers, and food service providers — can benefit from ISO 22000 certification.
While not legally mandatory in most regions, ISO 22000 is increasingly required by major retailers, food chains, and export markets as a condition for doing business.
Implementation typically takes 4–8 months depending on organisation size, existing food safety practices, and the complexity of food operations. The HACCP study phase is critical and may require dedicated time.