ISO 22000 Consulting and Training

What is ISO 22000?

Published by the International Organization for Standardization (ISO), ISO 22000 specifies requirements for food safety management systems for organizations in the food chain. Its international scope supports food production, processing and supply activities.

Compared with applying HACCP principles alone, ISO 22000 also establishes management system requirements. Its compatible structure facilitates integration with ISO 9001, while ISO 22000 can also be implemented independently.

Four core elements work together to control food safety throughout the supply chain, from its initial stages through consumption:

• Interactive communication: communicate with customers, suppliers and other relevant parties to identify hazards, coordinate control measures throughout the food chain and clarify customer requirements.
• System management: establish, operate and update the food safety system within the organization’s overall management activities; integration with other systems can improve effectiveness.
• Prerequisite programmes (PRPs): maintain the basic conditions and activities needed for a hygienic environment for food production, handling and supply. PRPs provide a foundation for product and consumer safety; they do not by themselves guarantee control of every hazard.
• HACCP principles: apply the seven principles of hazard analysis and critical control points.

This article introduces ISO 22000:2018. Implementation should consider applicable amendments, including Amd 1:2024 on climate action.

Further reading

ISO 22000:2018

ISO 22004:2014 — withdrawn, historical reference

ISO/TC 34/SC 17

Food safety management — ISO 22000:2018

ISO and food

Download reference document

ISO 22000:2018 standard document (Vietnamese)

Benefits of ISO 22000

1. Integrate compatible food quality management activities with preventive hazard control in food processing.
2. Support hazard control and protect the health of food consumers.
3. Build customer confidence by demonstrating the organization’s ability to provide suitable products and services.
4. Strengthen reputation and competitiveness in domestic and international markets.
5. Improve resource use to support productivity, profitability and lower operating costs. Results depend on implementation.
6. Control production and service processes and support product quality improvement.
7. Strengthen leadership credibility and enable more effective management of business activities.
8. Develop disciplined and consistent working practices.
9. Help meet customer, contractual or market requirements for a certified food safety management system. Certification is not universally mandatory in every market.
10. A recognized management system certificate may reduce duplicated assessments and save time and cost; customers can still require their own audits.

Who can apply ISO 22000?

1. Farms, dairy farms, fisheries and aquaculture operations.
2. Animal feed producers; meat and fish processors; beverage, bread, cereal, canned-food and frozen-food manufacturers.
3. Food services in restaurants, hotels and hospitals; fast-food chains and mobile food vendors.
4. Businesses supplying functional foods and food supplements.
5. Supporting services in the food chain: storage and distribution; processing machinery and equipment; materials and additives; packaging; cleaning and sanitation.
6. Other organizations providing products or services associated with the food chain.

ISO 22000 consulting process

1. Initial review and report
2. Detailed planning
3. ISO 22000 requirements training
4. Documentation, PRPs, hazard analysis and HACCP plan
5. System implementation
6. Internal audit and management review
7. Prepare certification documents
8. Certification audit
9. Post-audit corrective action

The certification body performs the certification audit; ITVC supports consulting, training and system preparation.

ITVC Global ISO 22000 services

Consulting

Consulting to establish and implement an ISO 22000 food safety management system

Training

• Awareness and interpretation of ISO 22000 requirements
• ISO 22000 internal auditing skills
• Skills in establishing PRPs, analysing hazards and developing HACCP plans under ISO 22000