Abstract:
The objectives of this study were to find out how to implement a food safety management system, ISO/FSSC 22000, in a food production scheme and was to find out the benefits and challenges for implementing a quality system such as this . The theoretical framework included main concepts such as quality management, continuous improvement and document management. The theory part also presents the concept of ISO 22000 and FSSC 22000 and main aspects to consider in case implementing other quality systems in retrospect. The method used in the empirical part was a literature review, to understand the food safety management system standards and requirements. The study performed Benchmarking to create a better picture of how other companies have experienced the implementation. The main result of the thesis was a guideline for how to implement and what to consider when acquiring the ISO or FSSC 22000 certificate.
