ISO 22000 is an internationally recognized standard for Food Safety Management Systems (FSMS). It provides a framework to identify, prevent, and control food safety hazards across the entire supply chain—from production to consumption.
Key Features of ISO 22000
- Hazard Analysis & Critical Control Points (HACCP) – Identifies and controls food safety risks.
- Process Approach – Ensures consistency in food safety management.
- Risk-Based Thinking – Proactively addresses potential hazards.
- Legal Compliance – Helps meet food safety regulations globally.
- Continuous Improvement – Encourages ongoing updates to safety protocols.
Who Needs ISO 22000 Certification?
✔ Food Manufacturers
✔ Packaging & Storage Providers
✔ Restaurants & Caterers
✔ Farmers & Suppliers
✔ Transport & Logistics Companies
Difference Between ISO 22000 & HACCP
| ISO 22000 | HACCP |
|---|---|
| Covers entire FSMS (management system) | Focuses only on hazard control |
| Includes PDCA (Plan-Do-Check-Act) cycle | Limited to 7 HACCP principles |
| Certifiable standard | A tool within ISO 22000 |
How to Get Certified?
- Gap Analysis – Compare current practices with ISO 22000.
- Implement FSMS – Train staff & document processes.
- Internal Audit – Check compliance.
- Certification Audit – Conducted by an accredited body
