Management systems

ISO 22000 – Food safety

Why Novallia

Our assets

A global vision of risk management

Sanitary Control Plan

Drafting and implementation of the Sanitary Control Plan


Support for the implementation of the HYGIENE PACKAGE

Training and awareness

Training and awareness of hygiene standards

Support for the implementation of the ISO 2200 standard

Support for the implementation of the ISO 22000 standard on food safety

Rigorous traceability

Help in setting up a rigorous traceability system

The importance of food security today

Every day, tons of foodstuffs cross national borders, so it is essential to have internationally applicable standards to ensure safety.
The implementation of a management system for the safety of food products according to the recognized standard
ISO 22000
allows to obtain a high level of consumer protection while taking into account the economic stakes of the company.

ISO 22000, an indispensable food safety standard

The implementation of a food safety management system must refer to an international standard. ISO 22000 (or any other standard such as FSSC 22000) is universally recognized and allows companies to :

  • more easily meet regulatory requirements
  • introduce internationally recognized processes
  • give suppliers and stakeholders confidence in their hazard controls
  • implement these risk controls throughout your supply chain
  • Eliminate potential risks related to allergens
  • control the processes of contamination risks and product withdrawals from the market
  • to make transparent what surrounds the obligations and responsibility,
  • continually improve and update their systems so that they remain effective
  • to better control the quality of the products
  • to have a HACCP team (food safety team) informed and trained in food safety control concepts and international standards requirements, techniques and tools to implement the approach and ready to implement, update and continuously improve the FSMS,
  • to have a production staff trained in the general principles of hygiene, in the basic principles of food safety control and in compliance with regulatory requirements,
  • improve its impact indicators: a reduced rate of non-conformity, an increased rate of customer satisfaction, a reduced cost of “food safety”, an improved rate of qualified suppliers, etc.
  • gain a major competitive advantage and new export opportunities.
Regulatory and normative texts
Companies that manage their compliance with our web application
Compliance assistance missions per year
Users of our web tools

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