ISO 22000:2005

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 in 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.

Organisations within the food chain range from feed producers and primary producers through food manufactures, transport and storage operators and subcontractors to retail and food service outlets (together with inter-related organisations such as procedures of equipment, packaging material, cleaning agents, additives and ingredients). Service providers are also included.

DNT DESIGNS can design a Food Safety Management System to assist a team of your staff to ensure that the company can implement, monitor and measure a purpose designed HACCP (hazard analysis critical control plan). Train internal auditors to check that the organisation are constantly following the procedures and principles and reporting the findings to assist in the development and continual improvement.