Standard mentioned for the first time in 2005 and was published as a food safety management system. Over time, the diversity and the disintegration of the established standards and the costs of compliance with a number of them put adaptation to variable requirements associated with the global food market in challenge. Therefore the ISO organization, in 2005, presented this standard as a mechanism to ensure the safety and control at all stages of the offered food chain.
Step one: Announcing the gap (Gap Analysis) with the standard model of prerequisite programs (PRPs) and disposing training course for HACCP principles for 2 days.
Step Two: 1 - Understanding the implications and requirements of the FSMS training course for 2 days 2 - system design, including documentation of Template Standard requirements in the form of food safety teams of experts specializing employer and consultant.
Step three: revision of taking place reforms, internal audit training for 2 days, conducting an independent audit.
Step Four: Partnership with the employer for a certificate of compliance from accredited institutions
-Compliance with legal requirements and food safety regulations
-Effective communication on food safety with suppliers, customers, regulators and other stakeholders in the food chain
Dynamic and effective control of risks associated with food safety-
Optimization of resources-
-Reducing the risk of responsibility for insurance and other payments associated with the legal costs
Opening access to local and international markets-
For all organizations of any size and position at any stage of the food chain