ISO 22000:2018

Food Safety Management System

Traceability and control across the food chain.

Current edition: ISO 22000:2018.

What it is

What the standard covers

ISO 22000 combines HACCP principles with management system structure to control food safety hazards along the food chain. It covers primary production through food service, including packaging, transport, storage and distribution, with emphasis on traceability, hazard control and communication between chain partners.

Who it is for

Food processors and producers
Importers, distributors and cold storage operators
Catering, central kitchens and food service
Food packaging and transport companies

Problems it helps manage

HACCP plans outdated or unverified
Incomplete traceability in a recall scenario
Recurring sanitary findings
Requirements imposed by export clients or international chains

Business benefits

Food safety hazards controlled and verified
Forward and backward traceability
Faster response to incidents and recalls
Access to clients and markets with food safety requirements

Sectors

Where it applies

Food and beverage processingAgribusinessDistribution and cold chainFood servicePrimary packagingFood retail

Support

What the engagement includes

Documented initial gap analysis
Management system design
Complete, tailored documentation
Implementation support, on site or remote
Training for the key team
Internal audit and closure of findings
Readiness and support through the certification audit

Integration with other standards

This standard commonly integrates with: ISO 9001, ISO 45001, ISO 28001. An integrated system reduces duplicated documentation and audit time.

Stages

How the project runs

Gap analysis and planning

We review the real operation, not a questionnaire. We identify gaps against the standard, critical processes, existing evidence and regulatory risk.

Selecting the standard or combination

We define which standard answers the organisation's risk and objective. The choice is technical, not a matter of popularity.

Management system design

We structure processes, responsibilities, indicators and controls according to size, sector and applicable regulation.

Documentation development

We write policy, procedures, records and matrices tailored to the operation. No generic templates.

Guided implementation

We work with each process owner until the system is used day to day, not only stored in a folder.

Team training

We train the key team on the standard, on the system and on their role during the audit.

FAQ

Frequently asked questions — ISO 22000

Is it the same as HACCP?

No. HACCP is the hazard control methodology. ISO 22000 embeds it within a complete management system covering context, leadership, competence, verification and improvement.

Can a kitchen or restaurant be certified?

Yes, where the operation has defined and controlled processes. Scope is set by the products, processes and facilities included.

Are prerequisite programmes required?

Yes. They are implemented by activity, normally based on the relevant ISO/TS 22002 sector document.

You may also need

Related standards

ISO 9001:2015

Next step

Every organisation is different. The right system starts with a gap analysis.

Write to us and we will arrange a strategy meeting: we review your current situation, define the right system, set scope and timelines and resolve technical and regulatory questions.

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A certification done properly is not chased. It is built.