ISO 22000 and HACCP
ISO 22000 is an international standard containing a set of rules and requirements for implementing effective food safety management systems covering all food and related production. Legally, this is voluntary certification. The standard combines the requirements of ISO 9001 and HACCP and is intended to harmonize food safety management at the global level. Companies use it to build more focused and consistent food safety management systems than those required by legislation alone.
Benefits
By obtaining ISO 22000 certification, you gain the following advantages:
- improved product quality;
- the opportunity to enter new markets, including further product certification in European Union countries;
- greater investment attractiveness and a reduced share of defects, resulting in significant savings;
- an improved company image through the quality of manufactured products;
- greater trust from clients and partners.
Main stages
To complete the certification process, the following stages are required:
Just a few steps, and your organization will reach an entirely new level thanks to support from international food safety standards.
Save valuable time by entrusting all formalities to professionals.
- submit the application and prepare the quality system for certification;
- identify and monitor critical management points;
- develop and implement ISO 22000 documentation;
- undergo the certification audit;
- register and issue the certificate;
- carry out periodic diagnostics of the implemented system.
Who the standard covers in the food chain
ISO 22000 applies to any organisation that touches food safety: primary producers, ingredient manufacturers, processors, packers, storage and transport operators, retailers, and food service providers. The scope can be limited to specific sites or product lines, but it must clearly define where your responsibility for safe food begins and ends.
Voluntary in many jurisdictions, certification is increasingly requested by retail chains, export buyers, and regulators as proof that hazard analysis is systematic rather than reactive. Combining ISO 22000 with prerequisite programmes and HACCP principles gives a single framework acceptable in both domestic and international trade.
HACCP integration and prerequisite programmes
The standard builds on Codex HACCP principles: hazard identification, critical control point determination, critical limits, monitoring, corrective action, verification, and record-keeping. These steps are supported by prerequisite programmes covering hygiene, pest control, allergen management, supplier approval, and traceability.
Our specialists help develop the food safety team structure, process flow diagrams, hazard worksheets, and the documented information auditors expect—including emergency plans for product withdrawal and procedures for handling nonconforming batches.