ISO 22000 & HACCP Consulting in the Philippines: Build Food Safety You Can Prove

Sterling implements ISO 22000 and HACCP for Philippine food businesses — manufacturers, processors, commissaries, restaurants and exporters. We build the PRPs, hazard analysis, monitoring and traceability your auditors and buyers look for, train your team, and support you through certification audits by independent, accredited certification bodies. Named local consultants in Metro Manila, Cebu and Davao run your project end to end.

Contact: +63 977 815 1204 • info@iso-certification.ph
Service coverage: Metro Manila, Luzon, Visayas, Mindanao (onsite + hybrid)

Food safety is all about prevention—practical routines, trained people, controlled suppliers, reliable monitoring, and fast response if something goes wrong. We design ISO 22000 / HACCP systems for processors, distributors, hotels, restaurants, hospitals, and exporters in the Philippines so you can prove safety every day and pass audits with confidence.

Why ISO 22000 / HACCP in the Philippines

1. Market and export access. Buyers and regulators expect formal HACCP and verifiable traceability.
2. Risk reduction. Structured PRPs and CCP monitoring prevent contamination and protect consumers.
3. Operational discipline. Clear roles, logs, and verification reduce spoilage, waste, and rework.
4. Audit readiness. Evidence is at your fingertips for clients and certification bodies.

Foundation: PRPs that actually run

We implement Prerequisite Programs (PRPs) covering premises, personal hygiene, cleaning & sanitation, pest control, maintenance, chemical control, water/ice/steam quality, allergen control, waste management, and training. Each PRP includes a procedure, frequency, responsible person, and record so it becomes a daily habit, not a poster on a wall.

HACCP plan development

We facilitate the hazard analysis and build your HACCP plan with CCPs where required. Steps include:

• Assembling a multidisciplinary team
• Product/ingredient and process descriptions
• Flow diagrams and on-site verification
• Hazard identification and evaluation (biological, chemical, physical, allergen)
• Identifying CCPs using decision trees
• Setting critical limits and monitoring methods
• Defining corrective actions, verification, and recordkeeping
• Validating controls before full rollout

Supplier approval and incoming control

Unsafe inputs ruin good processes. We create supplier approval criteria, risk-based auditing, incoming inspection and sampling plans, and rejection/recall processes. Tier suppliers by risk so resources go where they matter most.

Cold chain and time/temperature control

For seafood, meat, dairy, pharmaceuticals, and chilled ready-to-eat products, we set up cold chain controls: calibrated thermometers, temperature mapping, loading procedures, transport checks, and exception handling. Records must show who checked what, when, and what happened if limits were exceeded.

Traceability and mock recalls

We implement one-step forward/one-step back traceability. Mock recalls test your system—from notification to identification to retrieval—so you can prove recall readiness to auditors and customers. Lessons learned feed improvements in labelling, batching, and supplier documentation.

Verification, validation, and improvement

We define what you verify (e.g., monitoring logs complete, calibrations current, sanitation results) and what you validate (do controls achieve the intended outcome). Internal audits and management reviews track trends, nonconformities, CAPA, and objectives such as complaint rates or pathogen negatives.

Documentation and records pack

You receive a complete, editable FSMS set:

• Food safety policy and objectives
• PRP procedures with logs and checklists
• HACCP plan with CCP monitoring sheets
• Calibration and maintenance records
• Allergen management and labelling controls
• Supplier approval forms and incoming inspection logs
• Traceability and recall procedures; mock recall reports
• Training materials and competence records
• Internal audit program and reports
• Management review pack and improvement tracker

Internal audits, management review, and certification

Audits sample processes, check logs, interview operators, and follow the path from raw material to finished product. We prepare a clear evidence index and coach your team for Stage 1 and Stage 2 audits with a recognized certification body. If there are findings, we close them with root cause and corrective actions quickly.

Timelines (typical single-site)

• Weeks 1–2: Gap assessment, PRP review, team setup
• Weeks 3–6: PRP strengthening; hazard analysis; HACCP draft
• Weeks 7–10: Validation, monitoring tools, supplier assurance, training
• Weeks 11–13: Internal audits; mock recall; management review
• Weeks 14–16: Stage 1 & Stage 2; findings closure if any

Metrics that matter

• Temperature excursion rate and response time
• Allergen control compliance (label checks, changeovers)
• Supplier nonconformities and on-time corrective actions
• Customer complaints by category and trend
• Mock recall time-to-close and retrieval accuracy
• Calibration compliance on critical instruments

Sector snapshots (Philippines)

• Seafood & meat processors: receiving hygiene, cold chain integrity, CCPs at cooking/cooling, histamine control.
• Hotels & restaurants: separation of raw/ready-to-eat, allergen menus, sanitation verification, buffet holding.
• Distributors & logistics: temperature monitoring, vehicle sanitation, dock practices, load mapping.
• Hospitals: therapeutic diets, cross-contamination control, safe reheating and distribution.

Integration with ISO 9001 / 14001 / 45001

Food businesses benefit from shared procedures for document control, competence, CAPA, audits, and management review. Integrated systems reduce duplication and speed adoption.

Automation-ready FSMS

Digital forms and workflows for CCP logs, sanitation checks, deliveries, nonconformities, and recalls make evidence retrieval instant. Dashboards flag overdue tasks and trends for leadership.

FAQs

Do you help train food handlers and QA? Yes—role-based, practical sessions with coached logs.
Can you implement allergen management for multi-kitchen operations? Yes—menus, labelling, storage, and changeover routines.
How often should we run mock recalls? At least annually; more often for high-risk products.
Do you support exporters? Yes—documentation and traceability tailored to buyer audits.

Get started

If you want a food safety system that prevents issues and passes audits, we’ll build PRPs and HACCP that your team can run daily.
Call: +63 977 815 1204 • Email: info@iso-certification.ph

Last updated: July 2026 · Sterling International Consulting — Metro Manila · Cebu · Davao.