What ISO 22000 is and why buyers ask for it
ISO 22000 is the international standard for a Food Safety Management System (FSMS). It brings together the hazard-analysis approach of HACCP and the structure of an ISO management system, so that food safety is managed deliberately across the whole organisation rather than handled as an isolated set of controls. It applies to every link in the food chain — from primary producers and manufacturers to packaging, transport, storage and food service.
For food and beverage businesses, certification is often a condition of supply. Retailers, manufacturers and distributors increasingly require evidence that their suppliers manage food safety to a recognised standard before they will place an order. An ISO 22000 certificate, issued under IAS accreditation and the IAF Multilateral Recognition Arrangement, provides that evidence internationally. It is one of the most-requested standards in the ISO Certifications portfolio for manufacturers and the wider food sector.
What the audit covers
Certification is a two-stage assessment that examines how your FSMS works in practice, including:
- Prerequisite programmes (PRPs) — the basic conditions and activities for hygiene and a safe environment
- Hazard analysis and the identification of critical control points
- Control measures and the monitoring that keeps them effective
- Traceability and the management of withdrawals or recalls
- Communication along the food chain, internally and with suppliers and customers
Surveillance audits across the three-year cycle confirm the system is maintained and improved. The emphasis throughout is on demonstrable control of food safety hazards, not paperwork for its own sake.
Typical timeline
For a single-site operation with food safety processes already in place, ISO 22000 certification typically takes around 10–14 weeks from kick-off. Multi-site or higher-complexity operations take longer. Every engagement begins with a fixed-price scoping call, and we send a proposal within 24 hours with a firm timeline.
Common questions
What is the difference between ISO 22000 and HACCP?
HACCP is a method for identifying and controlling food safety hazards. ISO 22000 wraps HACCP principles inside a full management system — adding leadership, planning, communication, prerequisite programmes and continual improvement. ISO 22000 includes HACCP but goes further, giving you a certifiable system rather than a hazard-control plan alone.
How does ISO 22000 relate to FSSC 22000?
FSSC 22000 builds on ISO 22000, adding sector-specific prerequisite programmes and extra requirements to create a scheme recognised by the Global Food Safety Initiative (GFSI). Major retailers often specify a GFSI-recognised scheme, while ISO 22000 itself is widely accepted as a food safety management standard in its own right. Many food businesses also hold HACCP certification as the foundation beneath both.
Who needs ISO 22000?
Any organisation in the food chain — growers, processors, manufacturers, packaging producers, transport and storage providers, and food service — that wants to demonstrate it manages food safety to an international standard. It is frequently requested by customers and retailers as a condition of supply, and complements broader quality certification such as ISO 9001.
