Control Food-Safety Risks with ISO 22000 & HACCP

Food organizations require preventive controls, documented hazard assessment, effective prerequisite programmes and evidence of verification.

Key requirements in practice

We focus on the controls and evidence relevant to your organization, not generic documentation.

Identify relevant biological, chemical and physical hazards and evaluate controls.

Maintain site- and sector-appropriate hygiene and operational conditions.

Establish and monitor OPRPs and critical control points where applicable.

Keep records, evaluate effectiveness and act on deviations.

Services can be tailored to a first implementation, an existing system or an upcoming assessment.

Create practical hazard analysis and control plans.

Integrate communication, management-system controls and food safety procedures.

A short discussion of your activities, current system, sites and intended timeline helps establish the right scope.

Discuss your standard, scope and timing with Doyen Certifications in Manama, Bahrain.