What is ISO 22000?
ISO 22000 sets out the requirements for a food safety management system. It helps organisations identify and control food safety hazards, so that food is safe at the point of consumption.
It combines the principles of HACCP (Hazard Analysis and Critical Control Points) with prerequisite programmes, clear communication along the food chain, and a full management system approach. It applies to every organisation in the food chain, whatever its size.
Who needs ISO 22000 certification?
Any organisation directly or indirectly involved in the food chain can be certified, including:
- Farms and primary producers
- Food and beverage manufacturers
- Processors and packers
- Bakeries and dairies
- Hotels, restaurants and caterers
- Storage, logistics and distribution
- Packaging manufacturers
- Food retailers and exporters
Benefits of ISO 22000 certification
Safer food
Systematic control of hazards reduces the risk of contamination and recalls.
Customer confidence
Proof for retailers, buyers and consumers that your food is safe.
Market access
Supports supply to supermarkets, hotels, multinationals and export markets.
Regulatory readiness
A structured system helps you meet food safety laws and inspections.
Less waste
Better process control means fewer rejected batches and complaints.
Supply chain trust
Clear communication with suppliers and customers about food safety.
What the standard requires
ISO 22000 follows the same structure as other ISO management system standards, so it integrates easily with ISO 9001, ISO 14001 and ISO 45001.
Context of the organisation
Understand your organisation, interested parties and their needs, and define the scope of the system.
Leadership
Top management commitment, a clear policy, and defined roles and responsibilities.
Planning
Address risks and opportunities and set measurable objectives.
Support
Resources, competence, awareness, communication and documented information.
Operation
Prerequisite programmes, hazard analysis, the HACCP or hazard control plan, traceability, emergency preparedness and control of unsafe products.
Performance evaluation
Monitoring and measurement, internal audit and management review.
Improvement
Correct nonconformities and continually improve the system.
ISO 22000 and HACCP
HACCP is a method for identifying and controlling food safety hazards. ISO 22000 includes HACCP principles and builds a complete management system around them: leadership, planning, prerequisite programmes, supplier control, monitoring and continual improvement. If you already use HACCP, you have a strong starting point for ISO 22000.
How SCL certifies you
STEP 1
Request a quote
Tell us about your organisation, sites and scope.
STEP 2
Apply
Complete the application and agree the audit plan.
STEP 3
Stage 1 audit
We review your food safety documentation, HACCP plan and readiness.
STEP 4
Stage 2 audit
We assess your food safety controls in practice, at your premises.
STEP 5
Get certified
Receive your accredited certificate, listed on IAF CertSearch and maintained by annual surveillance audits over its 3-year term.
Frequently asked questions
What is the difference between ISO 22000 and HACCP?
HACCP is a hazard control method. ISO 22000 is a full management system that includes HACCP principles, plus leadership, prerequisite programmes, communication and continual improvement.
Does ISO 22000 replace regulatory approvals?
No. Certification does not replace legal requirements or approvals from food regulators. It gives you a strong system for meeting them.
How long does certification take?
It depends on your size, processes and readiness. We give you a clear timeline with your quote.
How long is the certificate valid?
Three years, with annual surveillance audits and a recertification audit before expiry.