I am new in this forum but I have been saddled with the responsibilities of Designing and implementation of a Food Safety Management Systems (ISO 22000: 2005 & HACCP) for a cocoa processing industry. Even though I have some background knowledge on ISO 22000: 2005 and HACCP, please can any one assist me with how to go about the GAP analysis, and other things that I need to do so as to be successful in this assignment given to me.
I will more appreciate if I can get a sample of such work that have done in any other food processing indutry.
Thank you.









