Food Safety is related to the presence of food borne hazards in food at the point of consumption. Food reaches to consumers via supply chains that may link many different types of organizations. One weak link can result in unsafe food that is cur the food chain at any stage, adequate control throughout the supply chain is essential. Therefore food safety is a joint responsibility of all organizations with in the food chain including, producers, manufactures, transport & storage operators, sub contractors, retail and food service outlets and service providers. ISO 22000:2005 specifies requirements for a food safety management system where an organization in the food chain needs to demonstrate its ability to control food safety hazards in order to ensure that food is safe at the time of human consumption.