ISO 22000 Certification in Kenya:

ISO 22000 Certification in Kenya, Vertex Certifiers is a leading ISO and food safety certification firm, offering comprehensive end-to-end services for ISO 22000 and HACCP Certification in Kenya. With extensive expertise in Food Safety Management Systems (FSMS) and hazard analysis, Vertex Certifiers helps organizations safeguard food quality, minimize risks, and comply with international standards. Our services cover all major Kenyan cities, including Nairobi, Mombasa, Kisumu, Eldoret, Nakuru, and Thika, enabling food businesses across the country to enhance operational safety, gain consumer trust, and expand into both local and global markets.

In today’s globalized food market, safety and quality are essential to maintaining consumer trust and business competitiveness. ISO 22000 Certification serves as the international standard for Food Safety Management Systems (FSMS), helping organizations control and reduce food safety risks through structured management practices. Similarly, HACCP (Hazard Analysis and Critical Control Points) is a preventive system designed to identify, evaluate, and control hazards throughout the food production and supply chain.

Both ISO 22000 and HACCP Certifications in Kenya help organizations maintain strict food safety standards, minimize risks, and build consumer trust. With the rising demand for high-quality food in both domestic and export markets, these certifications have become a necessity for food businesses operating across Kenya’s cities such as Nairobi, Mombasa, Kisumu, Eldoret, and Nakuru.

Vertex Certifiers offers end-to-end certification solutions, from consultation and documentation to audit and certification, ensuring your organization achieves full compliance with global food safety standards.

Why Food Safety Certification is Important for Kenyan Businesses

Ensuring safe food handling and production is critical for the growth and sustainability of Kenya’s food sector. ISO 22000 and HACCP certification play a major role in:

• Maintaining hygienic food handling, processing, and manufacturing practices.
• Reducing the risk of contamination, foodborne diseases, and costly product recalls.
• Enhancing consumer confidence and strengthening brand reputation.
• Meeting the legal and regulatory requirements established by the Kenyan government and relevant international authorities.
• Facilitating entry into export markets that require certified food safety systems—for example, the EU, Middle East, and North America.

For Kenyan businesses, especially those involved in agriculture, food processing, hospitality, and exports, certification demonstrates a proactive commitment to consumer health and compliance with best practices.

Process to Obtain ISO 22000 Certification in Kenya

The certification process for ISO 22000 and HACCP in Kenya typically follows a systematic approach to ensure full compliance with international standards:

Step 1: Gap Analysis / Pre-assessment
An initial assessment is conducted to identify gaps between your existing practices and the requirements of ISO 22000 or HACCP standards.

Step 2: Documentation & FSMS/HACCP Plan Development
This stage focuses on preparing food safety manuals, procedures, policies, and hazard analysis plans that outline the potential risks and control measures.

Step 3: Implementation
The developed system is implemented across relevant departments. Staff training, process control, and monitoring techniques are introduced to ensure consistency.

Step 4: Internal Audit
An internal audit evaluates the system’s performance and identifies improvement areas before the formal certification audit.

Step 5: Certification Audit
A certified external auditor from an accredited body reviews documentation, interviews employees, and inspects operations to confirm compliance.

Step 6: Certification & Continual Improvement
Upon successful completion, the organization receives the ISO 22000 and/or HACCP certificate. Regular surveillance audits and continuous evaluation help maintain long-term compliance and improvement.

HACCP Certification in Kenya is a globally recognized standard for managing food safety by identifying, evaluating, and controlling hazards throughout the food production process. It is essential for food businesses—including manufacturers, processors, restaurants, and exporters—to ensure that their products are safe for consumption and meet regulatory requirements. Implementing HACCP helps Kenyan organizations prevent contamination, reduce foodborne risks, and maintain high-quality standards, thereby enhancing consumer confidence and strengthening brand reputation. With growing demand for safe and hygienic food both locally and internationally, HACCP Certification in Kenya is a critical step for businesses aiming to compete in global markets and comply with international food safety standards.