ISO 22001  Hazard Analysis and Critical Control Points (HACCP)

ISO 22001 Food Safety Management


HACCP is a preventative food safety management system in which every step in the manufacture, storage and distribution of a food product is analyzed for microbiological, physical and chemical hazards.

HACCP can be critical to your compliance with national or international food safety legislation. It provides a risk management tool that supports other management systems standards across the food industry such as ISO 22000 Food Safety Management. HACCP outlines good manufacturing processes for all food sectors and can be key to your business when taking part in international trade. It is especially suitable for primary producers, manufacturers, processors and food service operators.

Any organization can benefit from implementing HACCP / ISO 22001 as management principles.

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The Benefits of HACCP /ISO 22001:

  • Customer focused organization.
  • Leadership.
  • Involvement of people.
  • Ensuring process approach.
  • Systematic approach to management.
  • Factual approach to decision making.
  • Mutually beneficial supplier relations.
  • Continuous improvement.
  • Ensuring safe food.
  • Reducing food borne diseases.
  • Better quality and safer jobs in the food industry.
  • Better utilization of resources
  • More efficient validation and documentation of techniques, methods and procedures.
  • Reased profits.
  • Increased potential for economic growth and development