ISO 22000 is a Food Safety Management System that can be applied to any organization in

the food chain. Becoming certified to ISO 22000 allows a company to show their customers
that they have a food safety management system and good quality. That provides customer
confidence in the product. This is becoming more and more important as Consumers have
become increasingly concerned about the safety and the quality of their food consumption and
this can easily affect business and their confidence There is no doubt international food
exchange rates have greatly increased, yielding significant economic benefits. Nevertheless,
this increase has been responsible for the spread of some diseases in the world. The recent
disease outbreaks (Mad Cow Disease, Listeriosis, Salmonellosis, Avian Influenza.) resulted in
consumer mistrust. Therefore, more effective control of hygiene is essential to protect
consumers.

Many organizations hope to gain the trust of their customers and become internationally
recognized, to reach this goal, every organization is required to follow a set of instructions
and standards imposed by the international organization for standardization, after that you
should apply for a specific ISO certification (ISO 22000) from an accredited organization
(such as SIS certification), according to the nature of your business. The first step is to
develop a Food Safety Management System (FSMS) , run it for a certain amount of time and
document the process by a highly qualified employee in order to outlining and defining the
organizational structure, processes, procedures, and resources needed to implement, maintain,
and continually improve quality management, the second step is to perform an internal audit
by a highly-skilled employee different from the first employee to verify if there is a
contradiction between the quality management system documentation and the way things are
being done, therefore, implementing any necessary improvements organization’s practices by
performing corrective actions, finally, after completing documenting, operating and
developing your quality management system, the organization should ask for and invite a
certification body to check whether you meet ISO standards to get your ISO 22000
certification , and that is done through filling out an online application containing the
organization’s details then the certification body will communicate with you and inform you
of the verification process and contract terms , after agreeing to the terms of the agreement,
you can draft your ISO contract, For the next step, it’s up to you to choose if you want to a
submit your Quality Management System documentation for pre-assessment or not, it is an
optional option. However, a preliminary review will give the certification body a chance to
pinpoint any obvious errors or omissions in your documentation. The most critical step is the
successful completion of the external verification , at this stage the expert will review the
company’s operations to ensure they meet the standards and provide you a , report that
summarizes the Registrar's findings throughout the audit and draw your attention to areas
where your company's practices are inconsistent with the standards listed in your Quality
Management System (referred to as Nonconformities.), simultaneously, the organization
should Submit a plan of corrective action for resolving Minor Nonconformities and if there
are any Major Non-conformities must be reexamined and cleared by the expert then you can
get your ISO 22000 certification.

Identify contract external audit with a report summarizes and evaluates the  areas

The main requirements to ISO 22000 Certification Process in Morocco specified by the
International Organization for Standardization are listed below
ISO 22000 services in Morocco needs that you build a Food Safety Management System. This
means that you will have a documented system in place and fully executed throughout your
facility that includes:

 Effective precondition Programs in place to make sure a clean sanitary environment

 A probability Analysis and Critical Control Plan developed to identify, put a stop and
eliminate food safety hazards,
 traditional documented food safety management system processes to manage food
safety all over your organization from management and business planning feature to
day-to-day communication and operations affecting food safety.
 Establishing a detectable system for the identification of the product.
 Establishing a remedial action system and control of the nonconforming product.
 Implementation of ISO 22000 could result in: ISO 22000 Implementation in Morocco
 Puts an organization in place to control food hazards to make food safe for human
consumption
 Put an end to foodborne diseases
 ISO 22000 Certification in Rabat Improves the food brand image and enlarges the
Organization’s reputation.
 Enhances customer belief in the food products manufactured by the Organization
 Enhances the associate’s confidence concerning the hazard controls executed by the
Organization
 Ensures Organizational allegiance to manage food safety risks & hazards and exercise
control over the food supply chain
 would ensure qualification as a global food supplier
 Benefits of using ISO 22000:
 Implementation of ISO 22000 could result in:
  Improves communication and management.
 guarantee on quality, reliability, and safety.
 Decrease costs from withdrawals.
 Increases declaration and brand loyalty.
 Trust in confidence in disclosures.
 Reduction in foodborne diseases.
 good quality and safer jobs in the food industry.
 Better use of resources.
 More structured food safety hazard control.
 SysCasablancatic management of precondition programs.
 Valid foundation for taking decisions.
 Control attentive on priorities.
 reduces resources by reducing duplication.

Difference between Food Safety and Food Quality Explained

Many people think Food Safety and Food Quality is the same thing. Although closely related,
there is a difference between Food Safety and Food Quality requirements in a food-handling
environment. The one keeps consumers safe and the other keep consumers happy. This
sounds very simple, but there is a lot more to it.
It is important to understand these differences and be able to identify each in the workplace.
in general food safety refers to practices and conditions that keeps Food safe for human
consumption and free from hazards that may compromise the health of the consumer
some Food Safety procedures and policies:
• Personal hygiene
• Personal presentation and preparation
• Pest control
• Waste management
• Cleaning and sanitising
• Temperature control and measurement
• Food Safety hazard identification
•
Food Quality refers to the features and characteristics of a food product that is:
• acceptable to consumers and meet their expectations;
• value for money;
• conforms to the required specifications, and
• profitable to the company.

Examples of Food Quality Attributes:

• External factors such as appearance (size, colour, shape and consistency).
• Texture
• Flavour (odour and taste)
• Correct labelling with the ingredients, nutritional information and
supplier/manufacturer details listed.
• Products must be properly packaged and sealed.
• Ingredient standards are maintained.
• Food quality also deals with product traceability, should a recall of the food product be
required.