ISO 22000:2018 Certification

What is ISO 22000:2018?

ISO 22000:2018 is an internationally recognized standard for Food Safety Management Systems (FSMS). It specifies the requirements for organizations involved in the food chain to ensure food safety at every stage — from production and processing to distribution and consumption. The standard integrates the principles of HACCP (Hazard Analysis and Critical Control Points) with a structured management system approach, helping organizations identify, control, and prevent food safety hazards.

Purpose of ISO 22000:2018

The main objective of ISO 22000 is to ensure that food products are safe for consumption by:

• Identifying food safety hazards
• Implementing effective control measures
• Monitoring critical control points
• Establishing traceability systems
• Ensuring compliance with food safety regulations

It applies to all organizations in the food chain, regardless of size or complexity.

Who Should Implement ISO 22000?

ISO 22000 is suitable for:

• Food manufacturers and processors
• Restaurants and catering services
• Food packaging companies
• Storage and transportation providers
• Agricultural producers
• Beverage companies
• Retailers and wholesalers

Any organization directly or indirectly involved in the food supply chain can benefit from ISO 22000 certification.

Benefits of ISO 22000 Certification

The standard includes:

• Enhanced Food Safety
  Reduces risk of contamination and foodborne illnesses.
• Regulatory Compliance
  Aligns with national and international food safety regulations.
• Increased Customer Trust
  Builds confidence among consumers and stakeholders.
• Global Market Access
  Improves acceptance in international markets.
• Risk Management
  Proactively identifies and controls food safety hazards.

Key Requirements of ISO 22000:2018

The standard includes:

• Context of the Organization
  Understanding internal and external factors affecting food safety.
• Understanding internal and external factors affecting food safety.
  Top management commitment and food safety policy.
• Leadership
  Risk-based thinking and food safety objectives.
• Planning
  Competence, awareness, communication, and documentation.
• Support
  HACCP principles, operational prerequisite programs (PRPs), hazard control plans.
• Operation
  Monitoring, measurement, internal audit, and management review.
• Performance Evaluation
  Corrective actions and continual improvement.

ISO 22000 Certification Process

• Gap Analysis
• Complaint Handling Policy Development
• Process Documentation
• Staff Training
• System Implementation
• Internal Audit
• Certification Audit
• Certificate Issuance
Surveillance audits are conducted annually to ensure continued compliance.