ISO 22000 Consultants | ISO 22000 Consulting | ISO 22000 Consultancy

Iso 22000 Consultants



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 provider is also included.)


ISO 22000 allows any organization, in particular a small and/or less developed organization, to implement an externally developed and established combination of prerequisite programme(s) [PRP(s)], operational PRP(s) and Hazard Analysis and Critical Control Point (HACCP) plans provided that it can be demonstrated that

  • This combination has been developed in compliance with the requirements of ISO 22000 specified for the hazard analysis, PRP(s) and HACCP plan,
  • Specific measures have been undertaken to adapt the externally developed combination to the organization, and
  • This combination has been implemented and is operated in accordance with the other requirements of ISO 22000.


Hazard assessment


The role of hazard assessment is to assess the list of hazards identified according to Hazard Identification and determination of Acceptable levels of ISO 22000:2005 in order to identify those hazards that need to be controlled by the organization. In conducting the hazard assessment, the following should be taken into consideration:

  • The source(s) of the hazard (e.g. where and how it can be introduced into the product and/or its environment)
  • The probability of occurrence of the hazard (e.g. qualitative and/or quantitative prevalence, such as frequency of occurrence and the typical levels, highest possible levels and/or statistical distribution of levels)
  • The nature of the hazard (e.g. ability to multiply, deteriorate and produce toxins)
  • The severity of the adverse health effects that can be caused by the hazard.


Prerequisite Programmes


PRPs are generic controls used by any food business operation to maintain hygienic conditions in the processing environment. PRPs stipulate the preconditions necessary for producing safe food. Depending on the type of activity involved, the following defined requirements should be considered:

  • Good Agricultural Practice (GAP)
  • Good Hygienic Practice (GHP)
  • Good Production Practice (GPP)
  • Good Distribution Practice (GDP)


Additional components of prerequisite programs include, for example, cleaning and sanitizing; pest control; personnel hygiene; construction and layout of buildings and associated utilities; supplies of air, water, energy, and other utilities; supporting services such as waste and sewage disposal; supplier control; employee training; and more.


Benefits of ISO 22000


  • Good Impression about the organization in the market place.
  • Organization is confident of its product and its content.
  • It helps the organization to meet the statutory and regulatory requirements.
  • Communicates the organization about the latest trends in maintaining food hygiene.
  • Encourages employees and workforce and other parties involved to be more cautious about quality of food and its hygiene.


Role of Matrix:


Guidance will be provided to plan, implement food safety management system through the following:


  • Analyzing and suggesting good Pre-requisite Programmes (PRPs) for the organization.
  • Conducting a detailed Hazard Analysis, HACCP Plan,
  • Validating and verification of food safety system.
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