ood safety refers to the assurance that food, when produced and consumed as intended, will not cause harm or health issues. Since food-related hazards can arise at any stage of the supply chain, effective control mechanisms throughout the entire food chain are essential. The ISO 22000 Food Safety Management System, published on September 1, 2005, is an international standard developed to ensure a globally safe food chain. For the system to function effectively, cooperation among all levels of management and departments is essential, and the system must be regularly implemented and updated as needed.
The ISO 22000 standard outlines the requirements for a food safety management system to help control safety risks across the food chain and ensure systematic operations. It facilitates clear communication between producers, suppliers, consumers, legal authorities, and other stakeholders, enabling traceability of food at every stage. The system also incorporates HACCP (Hazard Analysis and Critical Control Points) principles, which primarily focus on food production. However, unlike ISO 22000, HACCP is not an ISO standard and is no longer internationally recognized for certification purposes since 2006.
Key Applications of the ISO 22000 Food Safety Management System
The ISO 22000 standard specifies the requirements for establishing and maintaining a food safety management system that satisfies the needs of regulatory bodies, consumers, and business customers within the food industry. It enables:
- Planning, implementing, maintaining, and updating a food safety system to ensure that food is safe for consumption.
- Demonstrating compliance with food safety regulations and legal requirements.
- Meeting customer expectations and increasing consumer satisfaction by demonstrating a systematic approach to food safety.
- Facilitating effective communication throughout the entire food supply chain—from producers to consumers.
- Ensuring alignment with the organization’s food safety policy.
- Demonstrating compliance to external stakeholders or using the standard for self-assessment.
- Seeking certification through an accredited certification body to demonstrate conformity with ISO 22000.
Who Can Benefit from ISO 22000 Certification?
ISO 22000 can be implemented by any organization in the food chain, regardless of size or sector, provided it meets the necessary requirements. Relevant sectors include:
- Perishable animal products: Meat, poultry, dairy, eggs, seafood
- Perishable fruit and vegetable products: Fresh and preserved produce, juices
- Shelf-stable products: Snacks, canned goods, beverages, oil, sugar, pasta
- Food ingredients: Enzymes, additives, sweeteners, vitamins, cultures
- Food packaging materials: Materials in direct or indirect contact with food
- Animal feed products: Pet food, livestock feed
How to Obtain ISO 22000 Certification
Organizations seeking ISO 22000 certification must first implement the relevant food safety standards, such as ISO 22000 and PAS 220 (published in Türkiye as TSE ISO/TS 22002-1). Additionally, understanding and applying FSSC 22000 certification standards can provide a more robust framework.
The process typically involves:
- Internal implementation of the food safety management system
- Conducting internal audits and applying corrective and preventive actions
- Addressing nonconformities and ensuring system readiness
- Applying to an accredited certification body like QIS
- Undergoing Stage 1 and Stage 2 audits
- Resolving any issues found during the audits
- If deemed compliant, the ISO 22000 certificate is issued and delivered
The certificate is valid for 3 years, with annual surveillance audits to verify ongoing compliance.
“As QIS, we are pleased to support you through every step of the ISO 22000 Food Safety Management System certification process. Feel free to contact us for expert guidance and detailed information.”