ISO 22000 Certification
ISO 22000 certification helps food chain organizations establish a structured food safety management system to identify, prevent and control food safety hazards, strengthen compliance, and build confidence across customers, regulators and supply chain partners.
What Is ISO 22000?
ISO 22000 is an international food safety management system standard for organizations directly or indirectly involved in the food chain. It combines a management system approach with food safety hazard control, prerequisite programmes, HACCP principles and continual improvement.
The standard is suitable for food manufacturers, processors, producers, packaging providers, storage and distribution companies, catering operations, food service providers, retailers, ingredient suppliers, animal feed businesses and organizations providing services or materials to the food chain.
Benefits of ISO 22000 Certification
Control Food Safety Hazards
Identify biological, chemical, physical and allergen-related hazards, then control them through structured food safety processes.
Strengthen Compliance
Support alignment with applicable food safety laws, customer requirements, buyer expectations and supply chain obligations.
Improve Market Confidence
Demonstrate a recognized food safety management approach to buyers, regulators, partners and consumers.
Improve Operational Control
Clarify responsibilities, process controls, verification activities, monitoring records, traceability and corrective actions.
Support Supply Chain Trust
Help organizations demonstrate reliable food safety governance across suppliers, production, distribution and customer delivery.
Integrate Management Systems
ISO 22000 can be integrated with ISO 9001, HACCP, Halal controls and other management system requirements where applicable.
Who Needs ISO 22000 Certification?
ISO 22000 certification is valuable for organizations that need a recognized food safety management system and must demonstrate control over food safety hazards throughout production, handling, storage, distribution or service delivery.
Typical Organizations and Sectors
- Food manufacturers, processors, packers and producers
- Farms, agricultural producers and ingredient suppliers
- Storage, logistics, cold chain and distribution companies
- Food service, catering, hotels, restaurants and retailers
- Packaging, cleaning, sanitation and food-contact material suppliers
- Organizations seeking buyer approval, export readiness or stronger food safety assurance
Our ISO 22000 Certification Approach
Global Surveys supports organizations through a professional, evidence-based certification process focused on food safety risks, scope clarity, audit readiness, implementation evidence and continual improvement.
Application and Scope Review
We review your organization, products, services, food chain role, sites, processes and intended certification scope.
Stage 1 Audit
We assess documented information, food safety planning, hazard analysis structure, PRPs, legal requirements and audit readiness.
Stage 2 Audit
We evaluate implementation, monitoring, verification, food safety controls, traceability, corrective action and operational evidence.
Certification and Surveillance
After successful completion, certification is maintained through surveillance and ongoing improvement of the food safety system.
Key ISO 22000 Requirements Covered
ISO 22000 brings together food safety hazard control and management system requirements. A strong food safety management system should show evidence that risks are identified, controls are implemented, and performance is monitored.
- Food safety policy, objectives, roles and responsibilities
- Food safety hazard analysis and control measures
- Prerequisite programmes and operational prerequisite programmes
- HACCP plan, critical control points and monitoring activities
- Traceability, withdrawal, recall and emergency preparedness
- Internal audits, management review, corrective action and continual improvement
Typical Evidence Reviewed During ISO 22000 Audits
Certification audits rely on objective evidence. The exact evidence depends on the organization’s food chain role, processes, products, hazards, scope and applicable requirements.
Useful External References
These references help clients understand ISO 22000, ISO certification and food safety management expectations.
ISO 22000 Certification FAQs
What is ISO 22000 certification?
ISO 22000 certification is independent confirmation that an organization has implemented a food safety management system that meets the requirements of ISO 22000.
Who can apply for ISO 22000 certification?
ISO 22000 can apply to organizations directly or indirectly involved in the food chain, including producers, processors, manufacturers, distributors, caterers, retailers, storage providers, packaging suppliers and food service organizations.
Is ISO 22000 the same as HACCP?
No. HACCP focuses on hazard analysis and critical control points. ISO 22000 includes HACCP principles but also adds broader food safety management system requirements such as leadership, communication, documented information, performance evaluation and continual improvement.
Does ISO itself issue ISO 22000 certificates?
No. ISO develops international standards, but certification is carried out by independent certification bodies.
What evidence is usually reviewed during an ISO 22000 audit?
Typical evidence includes food safety policy, hazard analysis, PRPs, HACCP plan, monitoring records, supplier controls, traceability records, recall tests, internal audits, management reviews and corrective actions.
Can ISO 22000 be integrated with ISO 9001 or Halal requirements?
Yes. ISO 22000 can be integrated with other management system and product-related requirements where the organization’s scope, risks and customer requirements support an integrated approach.
Start Your ISO 22000 Certification Journey with Global Surveys
Global Surveys helps food chain organizations demonstrate stronger food safety governance through professional certification services, evidence-based audit reporting, and a clear focus on hazard control, compliance and continual improvement.