Abstract:
This project reflects the establishment of the general guidelines of a Food Safety Management System,
based on the ISO 22000:2005 on a firm that handles baking mixes.
Initially an analysis of the manufacturing process from raw materials reception to finish product
packaging took place. Then an interdisciplinary safety team was formed, this team had the responsibility
and authority to monitor and manage the continuous improvement process of the food safety
management system following international standards. The documentation of good manufacturing
practices, sanitation standards operating procedures and the HACCP plan was the main task of the
project.
With the design and implementation of this standard, we sought to ensure a safe product for human
consumption.
