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ISO 22000 / HACCP/ FSSC 22000

Food Safety Management System


This International Standard ISO 22000/HACCP (Hazard Analysis and Critical Control Point) specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption. All requirements of this International Standard (ISO 22000) are generic and are intended to be applicable to all organizations in the food chain regardless of size and complexity. This includes organizations directly or indirectly involved in one or more steps of the food chain. A HACCP system is a preventative approach to controlling food safety. HACCP moves away from reliance on end product testing to a more proactive, preventative approach of controlling potential hazards. HACCP is a control system designed to identify and prevent microbial and other hazards in food production. It includes steps designed to prevent problems before they occur and to correct deviations as soon as they are detected. HACCP is designed to prevent, reduce or eliminate potential biological, chemical and physical food safety hazards, including those caused by cross-contamination. HACCP certification enables the producers, processors, distributors, exporters, etc, of food products to utilize technical resources efficiently and in a cost effective manner in assuring food safety system.

 Principle 1  Conduct a Hazard Analysis
 Principle 2  Determine the Critical Control Points (CCPs)
 Principle 3  Establish Critical Limits
 Principle 4  Establish Monitoring Procedures for the measurement of the CCPs)
 Principle 5  Establish Corrective Actions
 Principle 6  Determine / Establish Verification Procedures
 Principle 7  Create Documentation./ Standard Operating Procedures


 Customer satisfaction  Enhances business reputation & corporate image
 Reduced operating costs  Integration with QMS & EMS
 Improved Risk management  Compliance with statutory and regulatory Requirements
 Improved stakeholder relationships  Greater international acceptance and competitive advantage
 Reduced product loss  Better resource usage and reduced costs of  failures
 Improved operational efficiency  Improves Business Performance and Manages Business Risks
 Control parameters easy to monitor  Cost-effective than microbiological or chemical analysis