In the context of increasingly stringent food safety requirements, industrial catering operations require end-to-end control across the entire operational chain. Each meal is not only a service product but also directly impacts the health of a large number of workers every day.

Therefore, establishing a food safety management system in accordance with international standards becomes an essential foundation. It supports risk control and ensures operational consistency. In line with this direction, Thap Toan Industrial Catering Company Limited implemented the ISO 22000:2018 certification audit with the participation of ARES Vietnam’s expert team.

COMPANY INFORMATION

• Company Name: Thap Toan Industrial Catering Company Limited
• Address: Ho Le Street, Quarter 3A, Thoi Hoa Ward, Ben Cat, Ho Chi Minh City
• Business Scope: Industrial catering services
• Service Provided: ISO 22000:2018 certification audit

IMPLEMENTATION CONTEXT OF THE AUDIT

Food safety risks in this sector are not limited to a single stage. Instead, they extend across the entire process, from raw material input, storage, and preparation to processing, transportation, and distribution. Even a minor control gap can affect the whole system.

Before adopting a standardized management system, many activities at Thap Toan relied on individual experience or shift-based practices. As a result, execution methods lacked consistency. At the same time, traceability and root cause identification became more difficult when deviations occurred.

For this reason, the ISO 22000:2018 audit served as a critical transformation step. It helped standardize processes, establish clear control mechanisms, and enhance system-based operations.

KEY FOCUS AREAS OF THE ISO 22000:2018 AUDIT PROGRAM

Within the scope of the ISO 22000:2018 certification audit, the ARES Vietnam expert team focused on reviewing the core components of Thap Toan’s food safety management system:

1. Prerequisite Programs (PRPs)

A comprehensive assessment of infrastructure and production environment, including:

• Kitchen, preparation, processing, and storage areas
• Hygiene conditions and cross-contamination control
• Pest control programs and environmental factors

2. Hazard Analysis

A systematic review of potential hazards (biological, chemical, and physical) at each stage. In addition, identification and control methods were evaluated to ensure suitability and effectiveness.

3. Establishment and Control of CCP/OPRP

A review of critical control points and operational prerequisite programs, including:

• Appropriateness of control point determination
• Acceptable limits
• Monitoring methods
• Procedures for handling deviations

4. Documentation and Traceability System

An assessment of the completeness and consistency of records, including:

• Data recording and storage
• Traceability of raw materials, production processes, and distribution
• Information linkage across the entire chain

5. On-site Implementation and Personnel Competence

An evaluation of actual compliance in operations, including:

• Staff understanding of procedures
• Consistency in execution
• Ability to maintain system-based operational discipline

The audit program was conducted as planned, with close coordination among relevant departments. As a result, the audit scope was fully covered and thoroughly assessed.

RESULTS AND SIGNIFICANCE

Through the ISO 22000:2018 audit process, Thap Toan progressively improved its food safety management system in the following aspects:

• A clear, logical, and highly controlled structure
• Standardized and consistent operational processes
• Enhanced traceability and information transparency

More importantly, the company transitioned from an experience-based approach to a management model based on hazard analysis and risk prevention. This is a key factor in maintaining consistent meal quality under large-scale operations.

ARES Vietnam recognizes the strong preparation, proactive cooperation, and high level of commitment demonstrated by the Thap Toan team throughout the process. These factors provide a solid foundation for entering the certification stage with a high level of readiness. At the same time, they support the long-term operation of an effective and sustainable food safety management system.