ISO 22000
ISO 22000 Food Safety Management System
Safe food throughout the food chain, built on HACCP.
ISO 22000 specifies the requirements for a food safety management system for any organisation in the food chain. It combines the HACCP principles, a systematic way to identify and control food safety hazards, with prerequisite programmes and a management system structure.
It can be used from farms and food manufacturers to packaging, storage, transport, catering and retail, and it supports communication of food safety information along the supply chain.
Key requirements
What ISO 22000 asks for
Context of the organisation
Understand internal and external issues, interested parties and the scope of the system.
Leadership
Top management shows commitment, sets the policy and assigns roles and responsibilities.
Planning
Address risks and opportunities and set measurable objectives.
Support
Provide the resources, competence, awareness, communication and documented information needed.
Hazard analysis
Identify food safety hazards, assess them and decide which control measures are needed.
Prerequisite programmes
Basic conditions and activities, such as hygiene, pest control and cleaning, that keep the environment suitable for safe food.
HACCP plan
Define critical control points, critical limits, monitoring and corrective actions.
Performance evaluation
Monitor, measure, audit internally and review the system at management level.
Improvement
Correct nonconformities and keep improving the system.
Benefits
Why organisations use it
- Better control of food safety hazards
- Stronger customer and retailer confidence
- Support for regulatory compliance
- Clear communication along the supply chain
- Fewer recalls and incidents
Who it is for
Typical organisations
ANAP accreditation
How ANAP accredits ISO 22000 certification bodies
Certification bodies auditing ISO 22000 are assessed against ISO/IEC 17021-1, together with the sector-specific requirements of ISO/TS 22003-1.
FAQ
Frequently asked questions
What is HACCP?+
Hazard Analysis and Critical Control Points is a preventive approach to food safety that identifies where hazards can occur and controls them at defined points in the process.
Is ISO 22000 recognised by retailers?+
Many retailers and food companies accept or ask for certification to food safety standards. Check the specific scheme your customers require.