Step 1 – Initial Consultation

Understand your food-chain activities, food safety objectives, certification requirements, and existing food safety practices.

Step 2 – Gap Assessment

Evaluate your existing Food Safety Management System against ISO 22000 requirements and identify gaps.

Step 3 – Define FSMS Scope

Determine the products, processes, locations, departments, activities, and food-chain stages covered by the FSMS.

Step 4 – Preliminary Food Safety Assessment

Review products, intended use, process activities, food-chain interactions, and applicable food safety requirements.

Step 5 – Hazard Analysis

Identify food safety hazards and evaluate their significance based on the organization’s products and processes.

Step 6 – Establish Food Safety Controls

Determine appropriate prerequisite programs, operational controls, monitoring processes, and food safety measures.

Step 7 – Documentation

Develop food safety policies, procedures, hazard-analysis documentation, food safety plans, monitoring records, emergency procedures, and supporting documents.

Step 8 – Implementation

Implement the Food Safety Management System throughout the defined scope.

Step 9 – Employee Training

Train employees on food safety responsibilities, hygiene, hazard controls, monitoring, corrective actions, and applicable ISO 22000 requirements.

Step 10 – Internal Audit

Conduct internal audits to evaluate FSMS conformity and identify nonconformities.

Step 11 – Management Review

Review food safety performance, objectives, audit findings, incidents, customer feedback, corrective actions, and improvement opportunities.

Step 12 – Corrective Actions

Address identified nonconformities and verify that corrective actions are effective.

Step 13 – Certification Audit

An independent certification body conducts the external assessment of your Food Safety Management System.

Step 14 – Certification Decision

The certification body reviews the audit results and independently makes the certification decision.

Step 15 – Continual Improvement

Maintain the FSMS, monitor food safety performance, address nonconformities, review hazards and controls, and continually improve food safety processes.