ISO 22000:2018
Food safety management systems
Introduction
ISO 22000:2018 is the internationally recognised standard for food safety management systems (FSMS).
It establishes requirements for organisations involved in the food supply chain, ensuring that food is safe for consumption at every stage of production, processing, distribution, and retail. The standard integrates key elements of food safety, including hazard analysis, risk assessment, traceability, and continuous improvement, helping businesses maintain compliance with legal and regulatory requirements.
ISO 22000 applies to all organisations within the food chain, from primary producers and manufacturers to transporters, retailers, and suppliers of packaging or additives. Certification demonstrates an organisation’s commitment to food safety, consumer protection, and high-quality standards, making it essential for companies aiming to operate in international markets.
ISO 22000 applies to all organisations within the food chain, from primary producers and manufacturers to transporters, retailers, and suppliers of packaging or additives. Certification demonstrates an organisation’s commitment to food safety, consumer protection, and high-quality standards, making it essential for companies aiming to operate in international markets.
Why ISO 22000 Matters?
Ensuring Food Safety
and Consumer Protection
The standard establishes a systematic approach to identifying and controlling food safety hazards, reducing risks of contamination, and ensuring products meet global safety standards. This helps protect consumers from foodborne illnesses and ensures public health.
Compliance with
Regulatory Requirements
Many countries have strict food safety regulations that require businesses to implement robust safety management systems. ISO 22000 certification helps organisations comply with national and international laws, reducing legal risks and enhancing credibility in global markets.
Integration with
Other Management Systems
ISO 22000 follows the same High-Level Structure (HLS) as ISO 9001 (Quality Management) and ISO 14001 (Environmental Management), allowing businesses to integrate food safety with other management systems. This enhances efficiency and reduces duplication of efforts.
Improved Risk Management
and Hazard Control
The standard incorporates Hazard Analysis and Critical Control Points (HACCP) principles, requiring organisations to identify, assess, and control biological, chemical, and physical hazards that may affect food safety. This proactive approach minimises risks and prevents incidents before they occur.
Increased Market Access
and Business Opportunities
Many retailers, manufacturers, and international buyers require suppliers to have ISO 22000 certification as proof of food safety compliance. Certification helps businesses expand into new markets, secure contracts, and gain a competitive advantage.
Enhanced Communication
Across the Food Chain
ISO 22000 ensures that all parties involved in the food supply chain, from raw material suppliers to retailers, follow the same safety protocols. This improves traceability, strengthens supplier relationships, and enhances overall food safety management.
Key Requirements of ISO 22000
ISO 22000 sets requirements for establishing, implementing, maintaining, and continually improving a food safety management system. The main focus areas include:
-
Food Safety Management System (FSMS) Principles
The standard follows a structured approach based on the Plan-Do-Check-Act (PDCA) cycle, ensuring continuous improvement in food safety processes. It also incorporates risk-based thinking to proactively address potential food safety hazards before they become critical issues. -
Leadership and Organisational Commitment
Senior management is responsible for establishing and maintaining a food safety culture within the organisation. This includes defining clear food safety policies, assigning responsibilities, and ensuring that resources, training, and communication channels are in place to support the FSMS. -
HACCP Implementation
ISO 22000 integrates HACCP principles with risk management strategies, requiring organisations to conduct hazard identification, implement preventive measures, and establish monitoring procedures for critical control points (CCPs). These measures help prevent contamination, foodborne illnesses, and regulatory non-compliance. -
Traceability and Recall Procedures
ISO 22000 mandates an effective traceability system to track food products from raw materials to final distribution. In case of a food safety incident, organisations must have well-defined recall and withdrawal procedures to remove unsafe products from the market quickly and efficiently. -
Internal and External Communication
Effective communication between internal teams and external stakeholders, including suppliers, regulators, and consumers, is critical for ensuring food safety. ISO 22000 requires organisations to establish clear reporting procedures and maintain transparent communication regarding food safety risks and preventive measures. -
Performance Evaluation and Continuous Improvement
Regular performance monitoring, internal audits, and management reviews are essential for assessing the effectiveness of the FSMS. The standard requires businesses to collect and analyse data, address non-conformities, and implement corrective actions to improve food safety performance continuously.
Who Needs ISO 22000?
-
Food Manufacturers
and ProcessorsEnsuring that food products are safe, free from contamination, and compliant with international safety regulations. -
Farms, Fisheries, and Agriculture
Managing risks related to raw materials, pesticide residues, and biological hazards to maintain food safety from the source. -
Food Packaging and Supply Chain Providers
Preventing contamination in food packaging, transportation, and storage to ensure the integrity of food products throughout the supply chain. -
Retailers and Food Service Providers
Restaurants, supermarkets, and catering businesses must ensure that food safety protocols are followed to protect consumers from foodborne illnesses.
Certification Process
To achieve ISO 22000 certification, organisations must follow a structured implementation process:
1
Gap Analysis and Initial Assessment
The organisation assesses its current food safety management practices against ISO 22000 requirements, identifying areas that need improvement before certification.
2
Development of Food Safety
Policies and Procedures
Policies and Procedures
The organisation establishes documented food safety policies, HACCP plans, operational controls, and prerequisite programmes to comply with the standard’s requirements.
3
Implementation
and Employee Training
and Employee Training
Staff members receive training on ISO 22000 principles, food safety procedures, hazard management, and traceability systems. Employees at all levels must understand their roles in maintaining food safety.
4
Internal Audits
and Management Review
and Management Review
Before certification, an internal audit is conducted to evaluate compliance with ISO 22000. Management reviews audit findings and ensures corrective actions are taken to address any gaps.
5
Certification Audit
An independent certification body conducts a two-stage audit. The first stage assesses the organisation’s documentation and readiness, while the second stage evaluates practical implementation, including hazard controls, operational procedures, and compliance with regulatory requirements.
6
Ongoing Compliance
and Recertification
and Recertification
After certification, organisations must undergo regular surveillance audits to maintain compliance. A full recertification audit is required every three years to ensure continued adherence to the standard.