Available management systems should increase satisfaction of customers of the organization in terms of the quality and safety of food produced and supplied on the market. The ISO management systems accessible for food business organizations as an ISO 22000:2005, 15161:2001, 9001:2000 clearly specify requirements however, they do not identify tools which need to be used to reach the ultimate goal. The integrated SQPI model of safety (S), quality (Q), work standards of personnel (P) and communication - information flow (I) management in the food production chain is an individual project of a universal model. The practical application of the SQPI model in a production plant consist of three areas of management: raw material and material supply processes, foodstuff production processes and distribution processes. When organization is working on an integrated system of food safety and quality management the primary activity is to define processes, establish their interactions and identify among them the chains of actions adding value, referred to as key processes. In order to define processes in the SQPI model the SIPOC (Suppliers, Inputs, Process, Outputs, Costumers) method was applied. The SQPI model defines four organizational levels in the management system of the organization. The first three are executive levels S, Q and P, while the fourth is the decision level I. Level I plays the most significant role in the management system and serves as the decision centre for levels S, Q and P. Due to effective management of information from levels S and Q and information coming from the environment, the organization realizes tasks of improving and updating binding standards. The DMAIC (Define, Measure, Analyze, Improve, Control) method is the primary management tool in the SQPI model. It is used to introduce improvement programs of the management system both in terms of food safety and quality. The integrated model of safety, quality, work standards of personnel and communication management - SQPI may be applied at all production and supply elements of the feed and food production and distribution chain.