The ISO 22000:2005 standard devices Food safety management system necessities for any organization in the good chain and are one of a family of standards devoted at the development, implementation and improvement of a food safety management system. It is the one standard that involves both consumer and market needs. It speeds and makes simpler procedures without compromising other quality or safety management systems. By integrating multiple principals, methodologies and applications, ISO 22000 is easier to understand, apply and recognize. That makes it more well-organized and effective as an entry-to-market tool than previous mixtures of national standards. Hazard Analysis and Critical Control Point (HACCP) / ISO 22000 Food Safety Management System are a process control system designed to identify and prevent bacterial and other hazards in food production and complete food chain. HACCP includes steps designed to prevent problems before they occur and to correct deviations through a systematic way as soon as they are identified.