The paper presents the activities and results obtained to make the transition of the food safety management system to the requirements of SR EN ISO 22000 revised in 2019. It presents the importance of food safety for human health and HACCP principles and method of food safety. The novelties brought by the revision of the reference standard are shown and the activities necessary for their inclusion in the food safety management system are made explicit. The obtained results consist in ensuring the management of risks and opportunities associated with the context and objectives of the organization, establishing prerequisite programs to ensure the conditions and activities for maintaining food safety, establishing the hazard control plan that includes the necessary control measures, procedures for monitoring the limits imposed on technological parameters and the persons responsible for eliminating or reducing to an acceptable level the significant hazards for food safety as well as in reviewing the documentation of the management system.