Safety of food products: HACCP across the food chain.

Why this standard matters

ISO 22000 governs food safety management across the entire chain, from agricultural production to distribution. It integrates the principles of the HACCP method (hazard analysis and critical control points) into a complete management system, with the communication, traceability and continuous improvement requirements typical of ISO standards. For companies in the food industry sector in Benin or West Africa, this certification is often a prerequisite for accessing export markets or meeting the requirements of international retailers, who cannot afford to risk a food-safety incident on their shelves. The standard requires documented control at every critical stage — receipt of raw materials, processing, packaging, storage, transport — rather than an isolated final check. IFECARM GROUP supports food industry manufacturers throughout this journey, paying particular attention to the concrete constraints of local production: cold chain, water quality, staff training in hygiene rules.

What we do for you

• HACCP assessment and identification of critical points along the food chain
• Development of the food safety documentation system
• Food hygiene training and good manufacturing practices
• Audits of raw-material traceability and the cold chain
• Support in preparing for the third-party certification audit