Controlling biological, chemical and physical hazards from raw materials to the consumer’s plate: HACCP and ISO 22000.

QHSE challenges in this sector

In the food industry, food safety is non-negotiable: an uncontrolled biological, chemical or physical contamination can endanger consumers, trigger a product recall and destroy trust in a brand within days. Production units in Benin and West Africa face concrete challenges — a fragile cold chain, water quality, staff hygiene training, raw-material traceability — that call for a structured method rather than one-off checks. The HACCP method (hazard analysis and critical control points) remains the foundation of any serious approach, and naturally extends towards support for ISO 22000 certification for companies targeting export markets or international contracting parties. IFECARM GROUP supports food industry players, from the initial hygiene assessment through to a complete food safety management system, taking local production realities into account.

What we do for you

• HACCP assessment and analysis of biological, chemical and physical hazards
• Food hygiene training and good manufacturing practice (GMP)
• Support towards ISO 22000 certification for access to export markets
• Cold-chain audits and raw-material traceability
• Implementation of cleaning-disinfection plans and quality control