• a) the ability to consistently provide safe foods and products and services              that meet customer and applicable statutory and regulatory                          requirements;

   • b) addressing risks associated with its objectives;

• Food safety is related to the presence of food safety hazards at the time of consumption (intake by the consumer). Food safety hazards can occur at any stage of the food chain. Therefore, adequate control throughout the food chain is essential. Food safety is ensured through the combined efforts of all the
• parties in the food chain.

• — interactive communication;
• — system management;
• — prerequisite programs;
• — customer focus;
• — leadership;
• — engagement of people;
• — process approach;
• — improvement;
• — evidence-based decision making;
 ISO 22000 2018 documented information
 Food safety policy
 Hazard analysis
 Identify the Critical control point and critical limit
 Develop prerequisite program and monitoring plan
 OPRP Plan and set action criterion
 Emergency preparedness and response procedure
 Record template preparation and implementation
 Training
 Internal audit
 Pre audit guidance
 ISO 22000 2018 Awareness training
 ISO 22000 2018 implementation training
 ISO 22000 2018 Documentation training
 ISO 22000 2018 Understand the requirements
 ISO 22000 2018 Internal Auditor training
 ISO 22000 2018 Lead Auditor training