ISO 22002:2025 family
Common prerequisite-programme requirements, with sector-specific parts such as food manufacturing and catering.
Akram SabryFood Safety & Quality Consultant
Build audit readiness and confidence into your food business
I help food manufacturers and businesses strengthen quality and food safety systems—from gap assessment to implementation and team training.
✓Practical solutions, clear documentation, and implementation tailored to your operations.
Quality & SafetyHACCP · ISO · BRCGS · NFSA
UPDATED REFERENCE
New standards and food safety terms
A quick overview of recent editions and practical concepts for food quality and food safety teams.
ISO 9001:2026
The new quality management system edition; it complements, but does not replace, food safety management.
Current practical terms
Food safety culture, allergen cross-contact, environmental monitoring, food defense, and traceability.
ABOUT
Turning requirements into everyday practice
The goal is not just to produce documents. It is to build a system your team understands, can operate, review, and continually improve.
Practical approach
Connect every requirement to a clear procedure, record, and accountable owner.
Clear priorities
Identify gaps and risks, then prioritize improvements around your needs.
Team support
Training and follow-up help your quality team apply the system with confidence.
Stronger readiness
Internal audits and corrective actions that can be tracked and measured.
SERVICES
Food safety and quality solutions tailored to your business
From initial assessment to implementation and follow-up, with clear, practical steps.
HACCP system development
Hazard analysis, control measures, plans and records, with implementation support.
Service details →ISO 22000 & ISO 9001
Management systems, documentation, internal audits, and audit preparation.
Service details →BRCGS & audit readiness
Gap assessment, non-conformity review, and corrective action planning.
Service details →NFSA compliance & White List readiness
Organize food safety requirements, documents, and records needed for inspection.
Service details →Internal audits
Internal audits, supplier assessments, CAPA follow-up, and continual improvement.
Service details →Training & capability building
Practical programs in HACCP, GMP, ISO, internal auditing, and food safety culture.
Browse training programs →Coordination with specialist providers
Connect with suitable external providers based on your facility’s needs, including pest-control and calibration companies, cleaning-chemical suppliers, accredited testing laboratories, and grant or funding organizations.
How coordination works →EXPERIENCE & COLLABORATION
Selected Work
Logos representing organizations and brands from professional, consulting, and training engagements.
NFSA White List readiness and inspection pass
Advisory support to a food business preparing for White List requirements and inspection.
Outcome
Passed the inspection and reached the NFSA White List.
The client is not named. This is an outcome from one case, not a guarantee of similar results; outcomes depend on the facility and competent-authority requirements.
Rainforest Alliance certification files — Royal Suite
Preparation and completion of Rainforest Alliance certification files, including organizing supporting documents and records for review.
Leading OSHA’s Food Safety Consulting & Training Function
Through my collaboration with Osha Middle East (OSHA) and AlDynamo, I lead OSHA’s food safety consulting and training function, overseeing the delivery of its consulting services and training programs.
TRAINING
Practical food safety and quality programs
For students, recent graduates, and food-industry teams—connecting requirements with workplace practice and records.
Dates and details vary by program. Contact us for upcoming sessions and course content.
Looking for a course or team training?Tell us which program you are interested in or what your team needs, and we will share the available details.
Ask about trainingTRAINING PROGRAMS
Choose a program for your needs
Review each program’s topics and intended audience, then ask about the final content and upcoming availability.
Prerequisite Programmes (PRPs)
Good Manufacturing, Hygiene and Storage Practices: GMP, GHP and GSP.
Program details →HACCP system
Hazard analysis, critical control points and plan development steps.
Program details →ISO 9001 Quality Management
Process management, responsibilities, performance and improvement.
Program details →ISO 22000 Food Safety Management
Prerequisite programmes and food-safety hazard analysis.
Program details →Internal Auditor: ISO 19011
Audit planning, evidence gathering, reporting and follow-up.
Program details →Good Documentation Practices (GDP)
Creating, reviewing and controlling documents and records.
Program details →Egyptian NFSA requirements
Inspection readiness and how to consult official sources.
Program details →Topics may be adapted to the organization and participant level. Contact us to confirm final content, dates, fees and delivery format before registration.
HOW I CAN HELP
Start with the challenge you are facing
Choose the situation closest to yours, and we will identify a practical next step.
You are launching a new food business
Set up a suitable system from the start—without unnecessary complexity or paperwork.
You are preparing for an inspection or audit
Review readiness and prioritize actions before the visit or audit.
You have non-conformities
Find root causes and define corrective actions your team can implement and track.
Your quality team needs training
Tailored training that connects requirements to your day-to-day operations.
HOW IT WORKS
Four steps from assessment to improvement
Understand your operation and goals
Review your products, processes, current position, and desired outcome.
Assess the gaps
Compare current practices with requirements and identify risks and priorities.
Implement and train
Develop documents and records, and support the team during implementation.
Verify and follow up
Review the system, follow up on CAPA, and measure whether actions are effective.
THE VALUE
A working system—not just paperwork
Turn food safety and quality requirements into practices your team understands and can sustain.
- Organized documents and procedures
- Practical records
- Training and follow-up
- Improved audit readiness
EXPERIENCE
Professional experience
Professional experience
Saint Peter for Chocolate Products
Quality Management Specialist.
Professional experience
Al-Rafahiya Food & Dairy Manufacturing
Quality Assurance Manager.
Education
Quality Management & Chemistry
Master’s researcher in Quality Management at AASTMT; B.Sc. in Chemistry, Alexandria University.
CLIENT & TRAINEE FEEDBACK
Feedback from training and consulting engagements
Examples of participant feedback. Identifying details are omitted where not needed.
Participant feedback
Training participant feedback — original image in Arabic.
Participant feedback
Feedback following training and consulting — original image in Arabic.
Participant feedback
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Participant feedback
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Participant feedback
Client and trainee feedback — original image in Arabic.
Participant feedback
Feedback from different training programs — original image in Arabic.
Participant feedback
Participant feedback after training — original image in Arabic.
Participant feedback
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Food safety program feedback
Additional program feedback — original image in Arabic.
OPTIONAL
Find the right next step for your business
Answer three quick questions for an initial suggestion, or contact us directly if you already know what you need.
Please note: This is general guidance only and does not replace a professional assessment or consultation.
FAQ
Quick answers before you get started
What services does Akram Sabry provide?
HACCP, ISO 22000, ISO 9001 and BRCGS consulting; inspection readiness; internal audits; supplier assessment; and food safety and quality team training.
How does a consultation begin?
Start with a short message about your business, product, and goal. We will discuss your current position, identify gaps, and outline a suitable plan.
Is training available for individuals and companies?
Yes. Training is available for individuals and factory teams in HACCP, ISO, internal auditing, good manufacturing practices, and documentation.
Do you carry out pest control, calibration, or laboratory testing?
I help clarify the need and connect you with suitable providers; each provider is responsible for technical execution. For testing, confirm that the laboratory’s accreditation scope covers the specific test required.
CONSULTING & SERVICE COORDINATION
What support do you need?
Request food-safety and quality consulting or help finding a suitable support provider. Choose the type of need; a WhatsApp message will be prepared for you to review before sending.