ISO 22000:2018 Certification
ISO 22000:2018 is an international standard that specifies requirements for a Food Safety Management System (FSMS). It is applicable to any organization in the food chain and provides a framework for managing food safety hazards to ensure safe food products.
What is ISO 22000:2018?
ISO 22000:2018 establishes requirements for a management system that combines the principles of Hazard Analysis and Critical Control Point (HACCP) developed by the Codex Alimentarius Commission with prerequisite programs (PRPs). The standard requires organizations to identify, evaluate, and control food safety hazards that may reasonably occur within the food chain.
The standard is based on risk-based thinking and integrates key elements such as interactive communication, system management, and operational control of processes affecting food safety.
Key Aspects of ISO 22000:2018
- Application of HACCP principles and prerequisite programs
- Identification and control of food safety hazards
- Risk-based approach to food safety management
- Control of processes affecting food safety across the food chain
- Monitoring and evaluation of food safety performance
Applicability
ISO 22000:2018 is applicable to all organizations involved in the food chain, including primary producers, manufacturers, processors, transport and storage operators, and related service providers.
Importance of ISO 22000 Certification
- Demonstrates conformity with food safety management system requirements
- Supports compliance with applicable food safety regulations
- Enhances control over food safety hazards and processes
- Strengthens confidence of customers and interested parties
- Facilitates alignment with internationally recognized practices
Core Elements of Food Safety Management System
- Interactive communication across the food chain
- System management aligned with ISO management system structure
- Prerequisite programs (PRPs) to maintain hygienic conditions
- Application of HACCP principles for hazard control
- Monitoring, measurement, and continual improvement of food safety performance
ISO Certification Process
The certification process is conducted in accordance with applicable standards and established audit principles, ensuring impartiality, consistency, and transparency.
Step 1 - Inquiry and Application Submission
The process is initiated upon receipt of an inquiry and a completed application form, providing details of the organization activities, scope, and relevant information.
Step 2 - Application Review and Confirmation
The application is reviewed to determine the scope of certification, audit requirements, and necessary arrangements for the certification process.
Step 3 - Stage 1 Audit Planning
An audit plan for Stage 1 is prepared and communicated, defining the scope, objectives, and schedule of the audit.
Step 4 - Stage 1 Audit Conduct
A Stage 1 audit is conducted to evaluate management system documentation, assess site-specific conditions, and determine readiness for Stage 2.
Step 5 - Stage 2 Audit Planning
Following Stage 1, a detailed audit plan for Stage 2 is established for the evaluation of effectiveness.
Step 6 - Stage 2 Audit Conduct
A Stage 2 audit is conducted to assess conformity of the management system with the applicable standard requirements.
Step 7 - Certification Decision and Issue of Certificate
An independent review of audit findings is carried out prior to the certification decision. Upon a positive certification decision, the certificate is issued.