Overview
ISO 22000 combines management-system requirements with food-safety principles, prerequisite programmes and hazard-control planning. It is applicable to a wide range of organizations in the food chain.
Business benefits
- Systematic food-safety hazard control
- Improved communication across the food chain
- Clear management of PRPs and control plans
- Better traceability and emergency readiness
- Greater customer and market confidence
Key assessment focus
01
Food-chain context and communication
02
Prerequisite programmes
03
Hazard analysis and control measures
04
Traceability, withdrawal and emergency response
05
Verification, validation and updating
Typical information required
- Product and process descriptions
- Food-safety hazard analysis
- PRP and operational-control records
- Traceability and withdrawal test records
- Internal audit, management review and corrective actions
Certification process
Application
Scope, sites, employees, shifts and process details.
Stage 1
Readiness, system design and audit planning review.
Stage 2
Evaluation of implementation and effectiveness.
Decision
Independent review followed by surveillance planning.
Frequently asked questions
Food manufacturers, processors, storage providers, transporters, caterers, packaging organizations and other food-chain participants may apply.
ISO 22000 incorporates hazard-analysis and control principles, supported by prerequisite programmes and management-system controls.
No. Statutory licences and regulatory compliance remain the organization’s responsibility.