This research is limited to explain only the implementation of some requirements of ISO 22000:2005 standard on ice cream process. However, our findings have implications for many other parts of the dairy industry. Perspective of the approach and found results could be applied to other food companies, assessing the advantages and drawbacks of implementing food safety management system in the Algerian food processing sector.Final considerations of this work are that it might be as a starting point for further research regarding the development of food safety management systems by application of predictive microbiology models and risk assessment schemes.