ISO 22000- Food Safety Management

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The ISO 31000 Family

ISO 22000 is a set of international standards for food safety management. It is made up of the following measures:

ISO 22000:2005: Enables an organisation to establish a food safety management system, ensure compliance with relevant laws and regulations, meet customer requirements, communicate food safety concerns to stakeholders, and adhere to its declared food safety policy.
ISO 22004:2014: Gives organisation advice on how to implement ISO 22000.
ISO 22005:2007: Outlines the principles and requirements for designing and implementing a traceability system. It can be applied at any stage of the food and feed chain and is essential for tracking the origin and history of food products and their components.

What Are the Benefits of ISO 22000

Integration: ISO 9001, ISO 14001, ISO 45001, and other standards share a common high-level structure (HLS), making it easier to integrate multiple management systems.
Commitment: Helps manage food safety risks and signals to stakeholders that your organisation takes safety seriously.
Commercial Advantage: ISO 22000 is globally recognised, and larger food producers often prefer working with certified organisations.
Cost Efficiency: Enables harmonisation of all Hazard Analysis Critical Control Point (HACCP)-based standards.
Compliance: Demonstrates adherence to all relevant food safety regulations to regulatory authorities.

What Is ISO 22000 Certification?

Published in 2005, this standard consolidates requirements for managing safety and risk across the entire food supply chain, offering global best practices and consistency.

It applies to all segments of the food supply chain, from “farm to table,” including non-food suppliers. Its applicability to all stakeholders makes it an effective tool for implementing HACCP throughout the food supply chain.

The standard is structured into three key sections:

References to current good manufacturing practices (GMP)
HACCP requirements based on the Codex Alimentarius principles
Specifications for establishing and maintaining a management system

The Following Are the Main Changes in the ISO 22000:2018 Version :

The standard is divided into four main sections:
High-Level Structure (HLS): The updated standard shares the same structure as ISO 9001 and ISO 14001, making it easier to integrate multiple management systems.
Risk Management: Organisations must identify, evaluate, and, if necessary, address risks that could affect the management system’s ability to achieve intended outcomes.
PDCA Cycle: The standard clarifies the Plan-Do-Check-Act cycle by incorporating two interconnected cycles—one for the management system and one for HACCP principles.
Operational Process: Key terms such as Critical Control Points (CCPs), Operational Prerequisite Programmes (OPRPs), and Prerequisite Programmes (PRPs) are clearly defined to avoid confusion.

What Are the Prerequisites for ISO 22000 Certification?

Food Safety Management System (FSMS) Documentation: The first step is to create comprehensive documentation of your system, including policies, objectives, procedures, and records. A well-structured management system typically includes four levels of documentation.
Documenting Your Processes: In addition to the procedures required by the standard, all other processes critical to controlling your FSMS should be documented. This ensures that processes are executed according to management’s plans and that management has full visibility of the operations. Proper documentation results in useful, actionable procedures rather than paperwork that sits unused.
Key Procedures Required by the Standard Include:
Document and record control
Management of unsafe products
Corrections and corrective actions
Product withdrawals
Internal audits

What Are the Benefits of ISO 22000?

Globally recognised and auditable standard
Widely acknowledged across industries worldwide
Strengthens protection against business liability
Improves audit and inspection preparedness
Enhances adherence to regulatory requirements
Promotes effective communication with external agencies, customers, and suppliers
Compatible with other recognised management systems, such as ISO 9001
Incorporates all the advantages of HACCP

ISO 22000 Requirements

ISO 22000 requires a Food Safety Management System (FSMS) to ensure that safe practices are consistently followed within an organisation. Key components of this documentation include:

Prerequisite Programs (PRPs): Designed to minimise the risk of food contamination and maintain a hygienic environment.
HACCP Plan: Identifies and controls biological, chemical, and physical hazards in food production and manufacturing.
Comprehensive Monitoring: Food safety is tracked at every level, from management and business planning to production, handling, and daily operations, ensuring a fully documented and effective FSMS.

Process for ISO 22000 Certification

Apply to an accredited ISO certification body.
Define the scope of your certification.
Conduct an initial evaluation to ensure the management system’s core structure is in place.
Undergo the certification audit.
Participate in surveillance audits to confirm continuous improvement, address previous nonconformities, and maintain compliance with standards.
Re-certification after three years to renew your ISO certification.

ISO 22000 Audit Checklist

An ISO 22000 audit checklist is a guide that covers the questions auditors may ask when evaluating a food safety management system (FSMS) aligned with ISO 22000 standards. This checklist can be customised for each department and includes over 600 questions based on HACCP principles and ISO 22000 requirements. It serves as a valuable tool for internal audits, helping organisations verify the effectiveness of their food safety and hygiene systems.

The checklist is divided into two main parts:

Part A: Department-Wise Checklist

Top Management
Training
Marketing
Quality Control
Food Safety Team Leader
Engineering (Utilities and Maintenance)

Part B: Clause-Wise Checklist

General Requirements
Planning and Realization of Safe Products
Provision of Resources
Validation
Verification
Continuous Improvement of the FSMS
Management Responsibility

This structured approach ensures comprehensive auditing and helps organisations prepare for ISO 22000 or HACCP certification effectively.

What Are the Documents Required for Obtaining the ISO 22000 Certification?

The following is a list of ISO 22000 procedures that are required for food certification:

FSMS Manual
Management Review Records
Responsibility and Authority Records
Verification of Flow Diagrams
Communication Records
Training, Education, Skills & Experience Records
Emergency Preparedness Records
Records Demonstrating Safe Procedure Implementation
Product Planning and Related Records
Results of Prerequisite Programmes (PRPs)
Hazard Analysis Records
Data Collection for Hazard Analysis
Hazard Assessment Records
Monitoring of Control Measures
HACCP Plan Records
Selection & Implementation of Critical Control Points (CCPs)
Operational PRP Records
CCP Monitoring Records
Verification Activity Records
Correction Records
Traceability Records (where required)
Corrective Action Records
Records of Potentially Unsafe Products
Release of Unsafe Products as Safe
Responsible Authority for Product Release
Nonconforming Product Disposition Records
Unsafe Product Withdrawal Records
Validation of Control Measures
Calibration & Verification Results
Internal Audit Records
Verification Activity Analysis Records
Continual Improvement Records
FSMS Update Records

FAQ's

ISO 22000 is a management system standard that establishes a framework for food businesses to operate safely.

A working group (WG 8) under ISO Technical Committee 34 developed the ISO 22000 document on food Products. This working group eventually became an ISO subcommittee (SC 17). The management of the ISO 22000 family of standards is the responsibility of this subcommittee.

ISO 22000 has been designed to seamlessly align with ISO 9001 management systems. Both standards follow the same High-Level Structure, which makes integrating multiple management systems much simpler. Most management system components in ISO 22000 mirror those found in ISO 9001, with only a few modifications specific to food safety requirements.

In ISO 9001, Clause 8 focuses on operations, but in ISO 22000, this section is replaced with the CODEX HACCP principles—adapted in a way that supports the standard’s overall framework for controlling food safety hazards.

In summary, ISO 9001 deals with ensuring the quality of products and services, while ISO 22000 specifically addresses food safety across the entire food supply chain.