ISO 22000 is an international standard specifying requirements for a Food Safety Management System (FSMS) designed to ensure organizations throughout the food chain consistently provide safe food products and services.
It integrates principles of the Hazard Analysis and Critical Control Point (HACCP) system and includes key elements such as interactive communication, system management, and prerequisite programs.
This standard applies to all organizations, regardless of size or complexity, involved in the production, supply, storage, retail, catering, and related services connected to food.
The importance of ISO 22000 lies in its ability to help organizations identify, prevent, and control food safety hazards at each stage of the food chain, enhancing overall food safety performance.
Benefits include improved customer confidence, regulatory compliance, operational efficiency, better market access, and ultimately safer food products for consumers.
ISO 22000 follows the High-Level Structure (HLS) like other ISO management system standards, allowing easy integration with systems such as ISO 9001. It also has related standards like the ISO/TS 22002 series for prerequisite programs and ISO 22003 for conformity assessment requirements
.
Certification to ISO 22000 is voluntary but demonstrates commitment to managing food safety risks systematically and effectively. It is applicable to a broad range of organizations in the food industry, including producers, suppliers, retailers, caterers, and subcontractors.
The standard was published in 2018 and is periodically reviewed to ensure it remains current with evolving food safety challenges. An amendment in 2024 is planned to incorporate climate action changes.
In summary, ISO 22000 helps organizations ensure food safety from "farm to fork," providing a globally recognized framework to enhance safety, efficiency, and consumer confidence in food products and services.
Learn more: