Give Us a Call: +965 97860595

ISO 22000:2005

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Recognition of the organization's role and position within the food chain is essential to ensure effective interactive communication throughout the chain in order to deliver safe food products to the final consumer

  • A Food Safety Management System (FSMS) is a network of interrelated elements that combine to ensure that food does not cause adverse human health effects. The most effective food safety systems are established, operated and updated within the framework of a structured management system and incorporated into the overall management activities of the organization. These elements include programs, plans, policies, procedures, practices, processes, goals, objectives, methods, controls, roles, responsibilities, relationships, documents, records, and resources.

  • FSMS includes procedures and controls and incorporates Good Manufacturing Practices (GMP), Good Hygienic Practices (GHP), Hazard Analysis and Critical Control Point (HACCP). For the FSMS system to be effective food businesses have to adopt all these regulatory procedures to ensure food safety. This can be applied independently of other management system standards or integrated with existing management system requirements.