HACCP is a system for analyzing hazards and critical control points, and is a real tool for continuous improvement. Implementing good hygiene practices is related to implementing HACCP, as it enables preventive management of the safety and salubrity of food supplied to consumers. Our aim is to assess the application of prerequisite programs and HACCP according to ISO22000: 2018 at BIMO chocolate factory. This evaluation revealed results that were broadly in line with the requirements of this international food safety management standard ISO 22000 : 2018. The PRP (program prerequisites) analysis showed 96.34% compliance, indicating that the majority of the basic measures required to control food safety hazards were in place and operating correctly. The HACCP (Hazard Analysis Critical Control Point) system, essential for identifying, assessing and controlling hazards significant to food safety, achieved 90% compliance, demonstrating effective and rigorous implementation of HACCP principles. Finally these results indicate that Chocolaterie Bimo is largely compliant with ISO 22000 requirements, although there is still room for improvement to achieve full compliance.