Fresh cheese, due to its nutritional characteristics, is considered a fundamental consumer product, however, there are safety problems during its production. The main objective of the research was to design a proposal for a design of a quality management system based on the ISO 22000: 2005 standard to guarantee food safety in a company dedicated to the production of fresh cheese. The methodology used was descriptive. A diagnosis was made to see the level of compliance with the requirements of the ISO 22000: 2005 Standard, from the results obtained it was found that the company complied with 83.8% of the total of the sections of the standard. To meet the requirements of the standard, the documentation structure was designed to control the safety and innocuousness of the cheeses produced in the company, and improve the level of business competence.