ISO 22000 is the internationally recognized standard for Food Safety Management Systems (FSMS). It sets out the requirements for organizations to identify, assess, and control food safety hazards, ensuring the consistent production of safe food products. 

Although voluntary, it is one of the most widely recognized and applied international food safety standards and a key reference point for companies operating both in domestic markets and in exports. 

Who is ISO 22000 for? 

ISO 22000 applies to the entire food chain, including: 

  • Primary production (plant and animal), fisheries, agri-food sector 
  • Processing, manufacturing, standardization, packaging 
  • Storage, logistics, and transportation 
  • Wholesale, retail, catering, and food service 
  • Suppliers of equipment, packaging materials, cleaning agents, and services that affect food safety 

It is scalable and suitable for both small and large organizations, with controls applied proportionally based on risk. 

Why food safety is critical for businesses 

Unsafe food poses serious risks to public health and exposes businesses to legal liabilities, product recalls, loss of customers, and high recovery costs. 

An effective FSMS: 

  • Reduces the likelihood of foodborne incidents 
  • Demonstrates compliance with regulatory frameworks (EU / USA) 
  • Protects brand reputation and ensures business continuity 
  • Strengthens food safety culture within the organization 

Key principles & structure of ISO 22000 

HACCP & Hazard Analysis 

ISO 22000 fully incorporates the principles of HACCP. It requires systematic hazard analysis, determination of CCPs and OPRPs, definition of critical limits, monitoring, corrective actions, and verification. 

Prerequisite Programs (PRPs) 

PRPs are the fundamental hygiene and operational conditions, including: 

  • Infrastructure and facilities 
  • Personnel hygiene 
  • Cleaning and disinfection 
  • Pest control 
  • Allergen management 
  • Water and ice quality control 
  • Prevention of cross-contamination, etc. 

Communication along the food chain 

The standard requires effective communication between all links in the food chain (suppliers – production – distribution – customers) to ensure timely exchange of information affecting food safety. 

Benefits of ISO 22000 Certification 

  • Access to markets & exports: Facilitates international trade and cooperation with major retailers and chains 
  • Reduced risk of recalls and cost of poor quality 
  • Trust of customers and authorities through independent, accredited certification 
  • Stronger food safety culture with clear roles, training, and KPIs 
  • Integration with other standards (ISO 9001, ISO 14001, ISO 45001) for an integrated management system 

ISO 22000 & Legal Compliance 

Although voluntary, ISO 22000 is a powerful tool for compliance with food safety legislation (e.g. EU “Hygiene Package”, traceability and recall requirements, HACCP principles), as well as regulatory expectations in the USA (e.g. FSMA). 

It supports the demonstration of due diligence and helps manage customer and retailer requirements. 

ISO 22000 Certification Process 

Certification stages 

  • Application & definition of scope (products / processes / sites) 
  • Optional pre-assessment to identify critical gaps 
  • Stage 1 audit: FSMS readiness, documentation, HACCP study, PRPs, internal audit & management review 
  • Stage 2 audit: Implementation and effectiveness, production line sampling, traceability, nonconformity management 
  • Certification decision & issuance of certificate (typically valid for 3 years) 

Maintaining certification 

  • Annual surveillance audits with sampling of processes and records 
  • Continuous improvement through KPIs, reviews, and CAPAs 
  • Recertification at the end of the 3-year cycle 

ISO 22000 & Integrated Management Systems 

ISO 22000 follows the High-Level Structure (HLS) of modern ISO standards, making integration with ISO 9001 (Quality), ISO 14001 (Environment), and ISO 45001 (OH&S) straightforward. This reduces documentation overlap and the cost of combined audits. 

ISO 22000 vs HACCP & FSSC 22000 

  • HACCP: A methodology for hazard analysis and critical control points, often legally required, but not a management system on its own. 
  • ISO 22000: A complete management system including management clauses, HACCP, PRPs, communication, and continual improvement. 
  • FSSC 22000: A certification scheme based on ISO 22000 with sector-specific PRP standards (ISO/TS 22002-x) and additional scheme requirements; it is GFSI-benchmarked and often required by multinational companies and large retailers. 

Frequently Asked Questions (FAQ) 

No. ISO 22000 is a voluntary standard, but it is very often required commercially by customers, retailers, and export markets.

HACCP is a methodology/tool. ISO 22000 is a full management system that incorporates HACCP together with PRPs, policies, objectives, and continual improvement.

Yes. It is applied in a scalable and proportional way, with simplicity where possible and emphasis on essential control measures. 

Yes. It acts as an international passport of credibility and facilitates access to demanding markets and retail chains.

Why Q-CERT for ISO 22000 Certification? 

Q-CERT (QMSCERT) has specialized auditors with many years of experience in the food industry, logistics, and packaging materials. We conduct value-added audits that focus on the real effectiveness of your FSMS — not just formal compliance — with clear communication, realistic sampling, and practical improvement recommendations. 

Contact Q-CERT to discuss your needs and to certify your Food Safety Management System. 

Audit Information & ExpectationsApplication Form
F-2108F-2503, Annex O