Welcome to Food Safety Management System Consultancy Portal

About FSMS & benefits of consultancy

Consultancy solutions to implement food & safety management system for resilient & smarter businesses


ISO 22000 is a globally accepted international standard, which specifies the wants for food safety management systems. The standard was established in 2005, it is appropriate to all or any organizations involved within the food chain, whose main objective is to make sure food safety. the standard outlines a framework that harmonizes all parts of the food supply chain, from producer to consumer, and helps you reduce food hazards, control the risks and prevent contamination. It synchronizes the various requirements for good and legal food safety practices globally. the standard adopts the principles of the Codex HACCP (Hazard Analysis Critical Control Point) and unites it with the management system principles expressed in ISO 9001:2000.

Course details
1- Enhanced confidence of consumers within the product, service, and the FSMS of the organization
2- Compliance with legal requirements as against coping with non-compliance
3 - Good communication processes regarding food issues of safety to suppliers, customers, and relevant interested parties within the food chain
4 - Enhanced confidence of staff because of good management and processes
5- Minimizing customer complaints through evaluation and assessment of customer requirements to demonstrate conformity with those mutually agreed requirements associated with food safety.
Technical information
1 Scope
2 Normative references
3 Terms and definitions
4 Context of the organization
4.1 Understanding the organization and its context
4.2 Understanding the needs and expectations of interested parties
4.3 Determining the scope of the food safety management system
4.4 Food safety management system
5 Leadership
5.1 Leadership and commitment
5.2 Policy
5.3 Organizational roles, responsibilities and authorities
6 Planning
6.1 Actions to address risks and opportunities
6.2 Objectives of the food safety management system and planning to achieve them
6.3 Planning of changes
7 Support
7.1 Resources
7.2 Competence
7.3 Awareness
7.4 Communication
7.5 Documented information
8 Operation
8.1 Operational planning and control
8.2 Prerequisite programmes (PRPs)
8.3 Traceability system
8.4 Emergency preparedness and response
8.5 Hazard control
8.6 Updating the information specifying the PRPs and the hazard control plan
8.7 Control of monitoring and measuring
8.8 Verification related to PRPs and the hazard control plan
8.9 Control of product and process nonconformities
9 Performance evaluation
9.1 Monitoring, measurement, analysis and evaluation
9.2 Internal audit
9.3 Management review
10 Improvement
10.1 Nonconformity and corrective action
10.2 Continual improvement
10.3 Update of the food safety management system
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