ISO 22000:2018 – Food Safety Management System (FSMS) Certification

1. What is ISO 22000?

• International Standard for Food Safety Management Systems (FSMS)
• Hazard-based approach – Identifies and controls food safety risks (biological, chemical, physical)
• Applies to all food chain organizations (farmers, processors, packaging, logistics, restaurants, retailers)
• Combines HACCP principles with ISO management system structure
• Certification demonstrates compliance with global food safety requirements

Key Differences from Other Standards:

• ISO 22000 vs. FSSC 22000: FSSC 22000 adds additional sector-specific requirements
• ISO 22000 vs. HACCP: More comprehensive, includes management system elements
• ISO 22000 vs. BRC/IATF: Less prescriptive, more flexible implementation

2. Key Requirements of ISO 22000:2018

The standard follows High-Level Structure (HLS) with 10 clauses:

1. Context of the Organization – Understand food safety risks and stakeholder needs
2. Leadership – Management commitment to food safety
3. Planning – Address risks and establish food safety objectives
4. Support – Resources, competence, awareness, documentation
5. Operation – PRPs, hazard analysis, HACCP plan, traceability
6. Performance Evaluation – Monitoring, verification, internal audits
7. Improvement – Corrective actions and continual improvement

Core Components:

✔ Prerequisite Programs (PRPs) – Basic hygiene and operational conditions
✔ Hazard Analysis – Identify biological, chemical, physical hazards
✔ HACCP Plan – Critical Control Points (CCPs) for significant hazards
✔ Emergency Preparedness – Food safety incident management

3. Steps to Achieve ISO 22000 Certification

Step 1: Learn ISO 22000 Requirements

• Study the standard or hire a food safety consultant
• Understand how it applies to your role in the food chain

Step 2: Perform a Gap Analysis

• Compare current food safety practices vs. ISO 22000 requirements
• Identify gaps (e.g., missing HACCP plan, inadequate PRPs)

Step 3: Develop a Project Plan

• Assign Food Safety Team Leader and team members
• Set timelines for implementation

Step 4: Train Employees

• General food safety awareness for all staff
• HACCP training for food safety team
• Internal auditor training

Step 5: Document the FSMS

• Create:
• Food Safety Policy
• PRP documentation
• HACCP plan
• Emergency procedures
• Monitoring records

Step 6: Implement the FSMS

• Roll out new procedures (hygiene, pest control, allergen management)
• Conduct management reviews

Step 7: Perform Internal Audits

• Verify compliance with ISO 22000
• Address non-conformities

Step 8: Certification Audit

• Stage 1 (Document Review) – Verify FSMS documentation
• Stage 2 (On-site Audit) – Check implementation
• Certification decision – Valid for 3 years

Step 9: Maintain Certification

• Surveillance audits (annual)
• Re-certification audit after 3 years