Food Safety Management System Certification (FSMS)

What is ISO 22000?

ISO 22000:2018 outlines the requirements for a Food Safety Management System. It combines the principles of Hazard Analysis and Critical Control Points (HACCP) with internationally accepted quality management system elements, helping organizations identify and control food safety hazards.

It’s applicable to all organizations in the food chain, regardless of size or complexity.

Who Should Get ISO 22000 Certified?

ISO 22000 applies to any organization involved in the food supply chain, including:

• Food manufacturers and processors

• Ingredient and additive suppliers

• Food packaging and distribution companies

• Catering services and restaurants

• Retail and wholesale food outlets

• Transportation and storage providers

• Agricultural and primary producers

Key Objectives of ISO 22000

• Ensure food safety at all levels of the supply chain

• Enhance consumer confidence

• Reduce food safety risks and contamination

• Improve traceability and accountability

• Achieve regulatory compliance

 Benefits of ISO 22000 Certification

Ensures Food Safety
Identifies hazards and implements control measures at every stage of the food supply chain.

Reduces Risks & Recalls
Prevents contamination and foodborne illness, reducing the risk of costly product recalls.

Market Expansion
Essential for entering international markets and meeting import/export requirements.

Regulatory Compliance
Helps meet food safety laws and government regulations.

Continuous Improvement
Based on the PDCA (Plan-Do-Check-Act) cycle to improve processes and performance.

Customer Confidence
Demonstrates your commitment to delivering safe, high-quality food products.

ISO 22000 Key Components

• Interactive Communication
  Across all stages of the food chain.

• System Management
  Integrated with business processes and quality management.

• Prerequisite Programs (PRPs)
  Basic conditions and activities necessary to maintain a hygienic environment.

• Hazard Analysis and Critical Control Points (HACCP)
  Identify, evaluate, and control food safety hazards.

• Operational PRPs & Monitoring
  Ongoing process control and risk mitigation.