ISO 22000 - FSMS Food Safety HACCP

Food safety is related to the presence of food-borne hazards in food at the point of consumption (intake by the consumer). As the introduction of food safety hazards can occur at any stage of the food chain, adequate control throughout the food chain is essential. Thus, food safety is ensured through the combined efforts of all the parties participating in the food chain.&!& Organizations within the food chain range from feed producers and primary producers through food manufacturers, transport and storage operators and subcontractors to retail and food service outlets (together with inter-related organizations such as producers of equipment, packaging material, cleaning agents, additives and ingredients). Service providers are also included.&!&&!& This ISO 22000:2005 International Standard specifies the requirements for a food safety management system that combines the following generally recognized key elements to ensure food safety along the food chain, up to the point of final consumption:&!&&!& • interactive communication;&!& • system management;&!& • prerequisite programmes;&!& • HACCP principles.


Total Safety Quality Center (TSQC) offers business management consulting services to organizations of all nature and size.&!&&!& Total Safety Quality Center (TSQC) specialist consultants provides Quality, Health & Safety, Environment, and Food Safety consulting, training, auditing, and related management consultancy services designed for the unique personality of any organization.&!&&!& The aim here is to generate procedures, protocols and documentation for food safety management system that accurately reflect the company and its activities and to ensure that the requirements of the said system are implemented and properly embedded in the business and in the minds and attitudes of its employees.

Scope of Work

Total Safety Quality Center (TSQC) specialist consultants shall provide Food Safety Management System (FSMS) Consultancy based on ISO 22000:2005 standard

Project Kick-off Meeting: An initial kick of meeting will be conducted with the organization detailing the steps of achieving the FSMS Certification, its benefits and expectations.

Core Team Formation: A FSMS core team shall be formed for the project execution. Consultants will assist the management in the selection process of the Management Representative and other core team members.

Gap Analysis: A gap assessment shall be carried out as a brain storming session with the core team members on the current practiced system to

System Development: TSQC consultant will design and develop the necessary required documents as per the gap analysis and review of Client’s existing system and documents. This involves development of a food safety management system for all value adding activities within the organization. The documents shall be subjected to the client for review and approval.

Hazard Identification & Risk Assessment: TSQC Consultants shall assist the client in carrying out food safety hazard identification & risk assessment. This shall include the identification of Critical Control Points (CCP) within the Process

Training: TSQC consultant provide IS) 22000/HACCP awareness and internal auditor training to the staff for enhancing the staff’s awareness and effectiveness of system implementation

System Implementation: TSQC Consultants shall assist the client in the system implementation

Internal audit : After at least 1-2 months of system implementation, TSQC will conduct internal audit along with the trained internal auditors to ensure the effectiveness of the system implementation and also to find strength and weakness of the implemented system

Management Review Assistance: TSQC Consultancy shall support and guide the core team during the first management review to enable proper conduct of meeting covering all required agenda items and management reporting.

Certification Audit: TSQC Consultancy shall assist the client during the Certification audit, which will be conducted by an independent third party external auditing firm appointed.

Time Requirement

The time required to complete such projects are subjected to the resources that the client will provide in terms of commitment and participation, the size of organization and type of activities, the complexity of processes and their interactions, and the competence of personnel

Time requirement for project completion will be agreed once the determining factors have been assessed. Normally a small business unit project can be completed within 4-6 month.


Project Kick Off Meeting
Nomination of HACCP Team Leader & HACCP Team Members
System Development
Risk Assessment & Controls
System Awareness & Training
Internal Audits Training & Execution
Management Review - System Review
Certification Audit