projet ISO 22000

1. FOOD SAFETY MANAGEMENT
SYSTEM (FSMS)
ISO 22000-2018
IMPLEMENTATION
Kick Off
Douala, 01st March 2025

2. AGENDA
3
SCOPE OF ISO 22000
RESPONSABILITIES
OVERVIEW OF ISO 22000
PROJECT OVERVIEW & OBJECTIVES
IMPLEMENTATION PLAN AND
TIMELINE
RESOURCES ALLOCATION
COMMUNICATION
Project
Implementation of
ISO 22000/2018
1
2
7
6
5
4

3. WELCOME & INTRODUCTION

4. INTRODUCTION
Food Safety Management system (FSMS)refer to,
what the organization does to,
“Guaranteeing food security: A global
priority!
Goal: Re-orient the team towards quality improvement and
process standardization. We want to continue our effort in
pushing quality to the forefront of everything we do
What is Food Safety Management System?
 Less food product recalls or returns,
 to prevent food safety hazards from causing
adverse health effects on consumers;
 help food business operators comply with
international standards and regulations,
 Less customer/consumer complaints,
 Opportunity for ISO 22000 certification
Standardized compliance with food laws and standards

5. What ist ISO 22000?
Food Safety Management system (FSMS)refer to, what CASSVITA does to,
 prevent food safety hazards from causing adverse health effects on consumers;
 help food business operators comply with international standards and regulations,
 Less customer/consumer complaints,
 Less food product recalls or returns,
 Opportunity for ISO 22000 certification?
 Standardized compliance with food laws and standards

6. PROJECT OVERVIEW &
OBJECTIVES

7. IMPROVED HEALTH AND SAFETY
Minimizing food risks leads to better health and safety outcomes for customers, other users, employees and others who may come
into contact with food
PROJECT OVERVIEW & OBJECTIVES
What its the main purpose of ISO 22000?
The ISO 22000: food safety management standard provides specific requirements for a food safety management
system that will enhance your ability to consistently deliver products and services that meet customer, as well as
statutory and regulatory demands.
Mains Benefits of achieving certification :
.
.
• IMPROVED HEALTH AND SAFETY
• Minimizing food risks leads to better health and safety
outcomes for customers, other users, employees and others
who may come into contact with food
• IMPROVED CUSTOMER SATISFACTION
• Having an FSMS helps you reliably deliver products that meet
customer expectations
• HELP MEETING REGULATORY
REQUIREMENTS
• Compliance with regulatory requirements is
required to achieve certification to ISO 22000.
Having an FSMS in place can help companies
meet these requirements and understand how
they impact the organization and its customers

8. PROJECT OVERVIEW & OBJECTIVES
Mains Benefits of achieving certification :
.
. • HELP MEETING OTHER STANDARDS
AND GUIDELINES
ISO 22000 links to various other international standards
and guidelines and can help organizations meet the
requirements of these systems as well
• ENHANCED TRANSPARENCY
ISO 22000 helps organizations improve the traceability of
their products and achieve greater transparency regarding
operations
• IMPROVED RESPONSE TO RISKS
Having an FSMS in place can help organizations respond
more quickly and efficiently to issues that may
compromise food safety, helping them stop potential
contamination before it occurs
• REDUCED INVESTIGATION TIME
If contamination does occur, an FSMS helps organizations
reduce the time it takes to investigate any food safety
breaches, solving the problem faster

9. PROJECT OVERVIEW & OBJECTIVES
•Keys goals of ISO 22000/2018
The ISO 22000:2018 international standard enables organizations to control food safety hazards along the food
chain in order to ensure that food is safe at the time of consumption. ISO 22000:2018 applies to all organizations
participating in the food chain, regardless of type, size and complexity.

10. SCOPE OF
CERTIFICATION

11. SCOPE OF CERTIFICATION
The Pulverization, milling, filtration, drying and
packing of powder cassava
What are the mains products?
What are the main departments or services?

12. ROLES &
RESPONSABILITIES

13. ROLES & RESPONSABILITIES
- Project Manager: ?
- Assign a Food Safety Management Team: This team
will be active in the design and development of the
FSMS and participate in the continued management of
the system
- The Management Team will act as a steering team for
the project, assigning responsibilities, providing
resources and coordinating the project
- The Management Team can assign task teams to work
on specific processes that must be designed and
documented for the FSMS
- Project Manager: ?
- Designed the first members of the food
safety Management

14. OVERVIEW ON ISO
22000/2018

16. OVERVIEW OF ISO 22000

17. IMPLEMENTATION
PLAN & TIMELINE

19. 31 August 2025, end of implementation of PRPs
30 November 2025, Hazard control plan (HACCP/OPRP PLAN)
31 January 2026, Implementation of the food safety
30 April 2026, first internals audit
31 July 2026, White audit
30 September 2026, Audit certification
IMPLEMENTATION PLAN AND TIMELINES

20. RESSOURCES
ALLOCATIONS

21. RESOURCES ALLOCATION
Resources
Personnel :(FS Team, Teams members and employees)
Training: (awareness, HACCP and PRP training)
Consultants: (externals experts for gap analysis and documentation support)
Certifications: (audit stage 1, stage 2, annuals surveillance audits)
Documentation: (template, software and printing)
Equipment: (tools, infrastructure upgrade…)
Software: (document, control, traceability,…)
Facility upgrades: (hygiene, sanitation, waste management, etc.)
Continuous improvement: (internal audits, correctives actions, management review…)

22. COMMUNICATION
& REPORTING

23. V
COMMUNICATION & REPORTING
Effective and efficient internal and external communications are the
“key” to running a FSMS. The Standard is helpful in providing a
framework in order to depict the communication process within an
organization.
Establish communication channel
Define reporting mechanisim for progress trackin

24. THANK YOU FOR YOUR
ATTENTION!