ISO 22000:2018
ISO 22000 certification for food safety management
Independent certification of a food safety management system that controls hazards from raw material to dispatch.
- Valid for
- 3 years
- Surveillance
- Years 1 and 2
- Verification
- Public register
Accredited and empanelled
What is ISO 22000?
ISO 22000 sets requirements for a food safety management system for any organisation in the food chain, from primary production and manufacturing to catering, storage, transport and packaging. It combines the HACCP principles with prerequisite programmes, communication along the food chain and a management system framework.
ISO 22000:2018 follows the harmonised structure and uses two Plan-Do-Check-Act cycles: one for the management system and one for the operational hazard control processes in clause 8. It separates risk at the organisational level from hazards at the operational level, and classifies control measures as critical control points (CCPs) or operational prerequisite programmes (OPRPs) within a hazard control plan.
ISO 22000 on its own is not a GFSI-recognised scheme; FSSC 22000, which adds sector prerequisite programmes and scheme requirements, is. Many retailers and brand owners accept ISO 22000 directly, and it is a sound basis for a later move to a GFSI scheme.
Who it is for
- Food manufacturers and processors
- Caterers, hotels and central kitchens
- Food packaging manufacturers
- Storage, transport and distribution companies
- Ingredient and additive suppliers
- Exporters supplying retailers and brand owners
What sets audit time and cost
Expect ten to sixteen weeks from application to certification decision; seasonal producers should time Stage 2 for a period when production is running.
- Food chain category under ISO 22003-1
- Number of HACCP studies, broadly one per product group or process
- Number of personnel and shifts
- Number of sites and off-site storage
- Seasonal production that limits audit dates
Why it matters
What ISO 22000 gives you
- 01
Hazards controlled at source
A documented hazard analysis and hazard control plan focus monitoring on the steps where food safety is decided.
- 02
Recognised by customers
Retailers, brand owners and importers accept ISO 22000 as evidence of a managed food safety system.
- 03
Faster recalls
Tested traceability and withdrawal procedures limit the scope and cost of a recall.
- 04
Path to GFSI
The system is the core of FSSC 22000, so moving to a GFSI-recognised scheme later builds on what is in place.
The audit
What our auditors examine
- 01
Prerequisite programmes
Hygiene, cleaning, pest control, maintenance, allergen management and supplier controls, with reference to the ISO/TS 22002 series where relevant.
- 02
Hazard analysis
Identification of biological, chemical, physical and allergen hazards at each step, with acceptable levels and assessment of control measures.
- 03
Hazard control plan
CCPs with critical limits and OPRPs with action criteria, their monitoring and the actions taken when limits are exceeded.
- 04
Validation and verification
Evidence that control measures are capable of controlling the hazards, and verification that they are operating.
- 05
Traceability and recall
One step back and one step forward traceability, handling of potentially unsafe products and tested withdrawal procedures.
- 06
Communication
External communication with suppliers, customers and authorities, and internal communication of changes affecting food safety.
How certification works
Every accredited certificate follows the same three-year cycle, with each step recorded and the result published in our register.
01
Application and quote
Tell us your scope, sites and headcount. We calculate audit time under the accreditation rules and send a fixed quote and audit plan.
02
Stage 1 audit
We review your documented management system, scope and readiness, and agree the Stage 2 plan. Any gaps are reported so you can close them first.
03
Stage 2 audit
Auditors check that the system works in practice: interviews, records and observation across the scope. Nonconformities are raised in writing.
04
Certification decision
Once corrective actions are accepted, a reviewer who did not take part in the audit makes the decision. Your certificate is issued and listed in the public register.
05
Surveillance audits
Shorter audits in the first and second years after certification confirm the system is maintained and improving. The register shows your current status throughout.
06
Recertification
Before the three-year certificate expires, a recertification audit reviews the whole system and renews the certificate for another cycle.
Related standards and audits
Often certified or audited alongside this one, sometimes in a single combined audit.
ISO certification
HACCP
Independent confirmation that your food safety controls follow the Codex HACCP principles and good hygiene practices.
ISO certification
ISO 9001
Independent assessment of your quality management system against ISO 9001:2015, by an accredited certification body.
ISO certification
ISO 14001
Independent certification of how your organisation identifies, controls and reduces its environmental impact.
ISO certification
ISO 45001
Independent certification that your organisation identifies hazards, controls risk and involves workers in keeping people safe.
ISO 22000 questions
We audit; we do not consult.
To keep certification independent, we never design, build or fix the systems we audit, and decisions are made by people who did not take part in the audit. Read our impartiality policy.
Plan your ISO 22000 certification
Tell us your scope, sites and timeline. We reply with an audit plan and a fixed quote.