ISO 22000
ISO 22000 food safety management certification
For food manufacturers and the food chain: hazard analysis, prerequisite programmes, HACCP-based controls and food safety management.
What we audit
- Prerequisite programmes and hygiene
- Hazard analysis and control measures (OPRPs and CCPs)
- Monitoring, verification and validation
- Traceability, withdrawal and recall
- Management review and continual improvement
Audits are carried out by auditors authorised for the relevant food-chain category under ISO/TS 22003-1.
Typical for
Spice, snack, bakery, beverage, dairy and ingredient manufacturers, and food packaging suppliers.
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ISO 22000 topic guide
What is ISO certification?
A plain explanation of ISO management-system certification: who does it, what is checked, how long a certificate lasts and what it does not prove.
Major vs minor nonconformity: how auditors grade findings
What turns a finding into a major nonconformity, what a minor nonconformity means for certification, and how grading decisions should be made.
Correction, corrective action and root cause: getting the response right
The difference between fixing the problem and fixing the system, with a worked 5-Why example and what auditors look for in a response.
ISO 22000 questions
Is ISO 22000 the same as FSSC 22000?
No. FSSC 22000 is a scheme built on ISO 22000 plus additional requirements, run under licence from its scheme owner.
Which food businesses can be certified?
Any organisation in the food chain, from primary production and processing to storage, transport and packaging suppliers.
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Related services, schemes and knowledge
ISO 22000 with BVS
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