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ISO 22000: Food Safety Management System

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Implement ISO 22000: for Safe and Reliable Food Production

ISO 22000 is an international standard that establishes the requirements for a Food Safety Management System (FSMS). Its main objective is to ensure food safety at all stages of the food chain, from primary production to the final consumer.

This standard combines and complements the principles of HACCP (Hazard Analysis and Critical Control Point) with a process-based management approach.

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Main requirements of ISO 22000

  • Documented management system: Includes policies, procedures and records specific to food safety.
  • Interactive communication: Effective information flow between all parties involved (internal and external).
  • Hazard analysis: Identification, evaluation and control of risks that may affect food safety.
  • Pre-requisite program (PPR): Basic conditions necessary before applying HACCP (such as cleaning, hygiene, pest control).
  • HACCP Plan: Based on Codex Alimentarius principles.
  • Continuous improvement: Through internal audits, corrective actions and management reviews.
  • Resource management: Appropriate training, infrastructure and work environment.
  • Traceability and control of non-conformities.

Practical measures to comply with ISO 22000

  • Establish a multidisciplinary food safety team.
  • Document and implement a complete HACCP system.
  • Develop effective communication procedures with suppliers and customers.
  • Conduct periodic food safety training.
  • Implement an efficient traceability system.
  • Prepare internal audits and product recall drills.

Advantages of ISO 22000 certification

For the organization:

  • Reduced risk of food contamination or food failure.
  • Improved operational efficiency and waste reduction.
  • Increased legal and regulatory compliance

For customers:

  • Increased confidence in the safety and hygiene of food products.
  • Reducing the risk of foodborne diseases.

For the market:

  • Facilitates international trade by complying with global standards.
  • Improves brand reputation and competitiveness.

ISO 22000: Application by sector and industry

Agriculture and primary production

Agricultural, livestock or fishery producers who must ensure safe practices from the origin of the food chain.

Food and beverage processing

Industries that transform raw materials into final products and require control of all contamination hazards.

Packaging and distribution

Companies responsible for preserving, protecting and transporting food safely to the consumer.

Catering and food services

Restaurants, industrial canteens and catering services that must ensure hygiene and traceability in preparation and service.

Food transportation and storage

Logistic operators that must maintain adequate temperature, hygiene and traceability conditions during transportation and storage.

Manufacturers of food contact materials

Companies that produce packaging, utensils or surfaces that come into direct contact with food and must comply with food safety requirements.

Cleaning, pest control and food logistics companies

Providers of critical ancillary services to maintain safe environments in food facilities.
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Food safety starts with an informed decision. Take the first step to excellence

Transform your processes with standards that protect your brand and your customers.

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