ISO 22000 – Food Safety

Benefits of the ISO 22000 standard

An ISO 22000 food safety certificate provides the following benefits for your organisation:

  • ISO 22000 can be applied throughout the entire food supply chain. The food safety certificate ensures compliance with both statutory and voluntary requirements. It complies with the HACCP code.
  • Requirements that can be incorporated into an ISO certificate. The food safety framework under ISO 22000 is aligned with other ISO standards such as ISO 9001, ISO 14001 and ISO 45001. It enables the optimisation of internal resources and those throughout the rest of the food chain, as well as improving food safety planning, thereby reducing the need for subsequent verification.
  • It improves communication and trust. The international recognition of the ISO 22000 standard makes it easier to communicate a commitment to food safety to customers, suppliers and shareholders alike. It can serve as a stepping stone to other certifications such as BRC or IFS.

Food safety consultancy

ISO consultancy with over 25 years’ experience in delivering practical and streamlined certification:

  • Food safety certification: ISO 22000, IFS, BRC or GMP+. We know how to integrate this with other ISO certifications for quality management, environmental management or safety.
  • ISO audits. Practical internal audits for food safety certification.
  • ISO outsourcing or outsourcing of the maintenance of the integrated management system, including food safety and security.
  • ISO training tailored to your needs: In-company, online and blended training.

Ask us for a quote for bespoke ISO consultancy; we work wherever you are. We operate in Barcelona, Madrid, Valencia, Bilbao, Girona and Mallorca.

Requirements of the ISO 22000 standard

The ISO 22000 standard sets out the food safety requirements applicable throughout the food supply chain, enabling organisations to design and implement an effective food safety management system, regardless of their type, size or product. The requirements of the standard are based on:
  • Requirements for developing a HACCP food safety system, in accordance with the principles of the Codex Alimentarius.
  • Requirements for good manufacturing practices or a programme of prerequisites.
  • Requirements for a management system. The standard includes requirements relating to food safety:
    • Management responsibilities (communication and management review of food safety)
    • Resource Management;
    • Planning and Production of Safe Products (Prerequisites; Preliminary Steps and Hazard Analysis; Updating of Preliminary Information and documents specifying the PRPs and the HACCP Plan; Planning of Verification; Traceability System; Control of Non-conformities)
    • Validation, Verification and Improvement of the Food Safety Management System (Monitoring and Measurement Control; Verification of the Food Safety Management System; Improvement of the Food Safety Management System)
 

ISO 22000 Food Safety FAQs

What is the difference between the HACCP system and ISO 22000?

HACCP focuses exclusively on controlling specific hazards that could compromise food safety. In contrast, the ISO 22000 standard takes a more comprehensive approach by incorporating risk management at an organisational level, including processes, suppliers and operational changes.

Furthermore, ISO 22000 requires greater leadership commitment and promotes a culture of food safety throughout the organisation, becoming a comprehensive management system that goes beyond the control of critical control points.

HACCP and ISO 22000 are not in competition with one another, but rather complement each other. ISO 22000 is a comprehensive management system that incorporates the principles of HACCP. One of the main differences lies in the approach to documentation: ISO requires a more exhaustive documentation process, recording all elements of the management system, whilst HACCP focuses specifically on documenting the design and implementation of the food safety plan. Which one to choose depends on the level of management and certification required by the company.

The ISO 22000 standard manages food safety hazards through prerequisite programmes (PRPs). Organisations must implement effective controls in key areas. These include pest control and food defence measures to ensure food safety and prevent biomonitoring and bioterrorism.

By managing these hazards, food safety certification ensures safety throughout the food supply chain.

Food quality standards ensure safety, legality and trust. Key standards include ISO 22000 and FSSC 22000 for safety management; HACCP, a legal requirement in the EU; IFS and BRC across the food chain; GMP+ for animal feed; and the Codex Alimentarius alongside Regulation (EC) No 852/2004 as the European and global regulatory framework.