Food Safety Management System

ISO 22000:2018 is the international standard for food safety management systems. It integrates the principles of HACCP (Hazard Analysis and Critical Control Points) with a structured management system based on the High-Level Structure shared by ISO 9001 and ISO 14001.

The 2018 revision strengthened the risk-based approach, clarified the relationship between HACCP and the management system, and improved alignment with other ISO management standards.

• Food producers and primary producers
• Food and ingredient processors and manufacturers
• Packers, bottlers, and packaging suppliers
• Food storage and transport providers
• Retail and food service operations
• Catering and institutional food providers
• Ancillary services: cleaning, pest control, equipment, additives

• Context & interested parties — including regulators, customers, consumers, suppliers.
• Leadership — food safety policy, top-management commitment, accountabilities.
• Planning — risk and opportunities, food safety objectives, change management.
• Support — resources, competence, communication (internal and external), documented information.
• Operation — prerequisite programs (PRPs), traceability system, emergency preparedness, hazard analysis, control measures, HACCP plan, verification.
• Performance evaluation — monitoring, measurement, internal audit, management review.
• Improvement — nonconformity, withdrawal/recall procedures, corrective action, continual improvement.

Our auditors are experienced with food processing, supply chain, and prerequisite program implementation. The audit focuses on whether food safety controls work in practice — not just whether the documentation exists.

Most ISO 22000 engagements complete in 8–14 weeks depending on scope and complexity of operations.