ISO 22000 is a Food Safety Standard (adopted by ISO through HACCP). It comprehensively defines the requirements that can be adopted by industries/organizations belonging to Food Sector for an effective management system that not only ensures safety of their raw material and products throughout the production process but also provides guidelines on ensuring higher quality of work processes at each level (as it features requirements of ISO 9001 as well).

Benefits:
ISO 22000 certification demonstrates your;

  • Ongoing commitment to food safety
  • Proves your integrity to the market
  • Enhances consumer confidence in your brand

Contact us to carry out the full certification process, or a gap assessment against the ISO 22000 standard to identify your organization’s preparedness.

FAQ

Is ISO 22000 certification suitable for your company?

ISO 22000 is suitable for all companies directly or indirectly involved in food production, such as:

  • Agriculture businesses cultivating plants and livestock
  • Food manufacturers and manufacturers of semi-finished food products and food additives for industrial processing
  • Providers of transport and storage as well as cleaning and co-packing services for the food and animal feed industry
  • Manufacturers of primary and secondary packaging materials for food and animal feed
  • Businesses involved in feed production, for example individual/mixed feed and feed additives
  • Communal feeding businesses such as restaurants, canteens and catering companies
  • Producers of pesticides, fertilizers and medicines for animals
  • Producers of machines, facilities and devices for food manufacture
  • Retailers, wholesalers and intermediaries

ISO 22000 is also suitable for all companies that wish to introduce an ISO standard in addition to IFS or BRC. ISO 22000 allows you to construct your business according to international guidelines and comply with global food safety standards.

What are the key parts of this standard?

  • System management
  • Interactive communication
  • Prerequisite programs
  • HACCP principles

Why Do I Need ISO 22000?

Every day all around the world food is produced, transported, sold and consumed. This means there’s always a risk of contamination and other food safety hazards. The ISO 22000 standards aim to lower the risk of bacterial contamination and therefore the risk of disease throughout the entire food supply-chain process.

What are the contents of ISO 22000?

Communication: The information determined must be made available to all parts of the company and to the external parties involved (suppliers, customers, consumers, authorities etc.). Mandatory requirements for the type of communication and regulations for what, when and how to communicate are in place to guarantee process transparency.

System management: ISO 22000 is a standard specially designed for food safety. Among other things, it includes approaches from ISO 9001 and the Plan-Do-Check-Act cycle (for organizational planning and control of the management system, as well as for operational planning and control food safety).

Preventive programs: ISO 22000 provides the basic conditions and actions required for the production, processing and provision of safe food. These requirements apply to both the infrastructure and the working environment. The defined preventive programs influence all stages of the food chain.

Supply chain: ISO 22000 covers the entire supply chain. All subcontractors along each section of the supply chain, packaging manufacturers for example, must be integrated.

Validation, verification and updating: ISO 22000 focuses on planning, control and assessment. Each case requires warranted and verified food safety documentation be provided to ensure planned performance, targeted control and rated effectiveness.

How you get benefit from implementing ISO: 22000?

  • Improved management and communication.
  • Assurances on quality, reliability and safety.
  • Improved reputation and brand loyalty.
  • Better quality and safer jobs in the food industry.
  • Better utilization of resources.
  • More efficient food safety hazard control.
  • Systematic management of prerequisite programs.
  • Valid basis for taking decisions.