ISO 22000 Food Safety (FSMS)

What is ISO 22000?

ISO 22000 is a standard developed by the International Organization for Standardization dealing with food safety.ISO 22000:2005 specifies the basic requirements for a food safety management system (FMS) that an organization must fulfill to demonstrate its ability to consistently produce food products which are safe for the end consumer.

The standard combines the key elements to enable management of food safety along the food chain including: integrating the principles of HACCP and application sequence developed by Codex Alimentarius Commission; system management; control of food safety hazards through pre-requisite programs and HACCP plans; interactive communication with suppliers, customers, regulators and consumers and, continual improvement and updating of the management system.


A little bit of history

In 2005, the ISO published ISO 22000, the first globally recognized food safety management systems standard that would consider food safety risks and impacts across the entire food supply chain. Naturally, this was hailed as a great step forward.

Following the publication of ISO 22000, however, food safety specialists from the food manufacturing sector found that the prerequisite programs (PRPs) of the ISO 22000 standard were not prescriptive enough and did not fulfill the expectations and requirements of food manufacturing stakeholders in particular.

In an effort to harmonize the prerequisite programs, realize further acceptance of ISO 22000, and fulfill additional expectations and requirements of food manufacturing stakeholders, the Confederation of the Food and Drink Industries (CIAA) of the European Union sponsored the development of PRPs that would take into account the specific requirements of the manufacturing stakeholders. The resulting PRPs formed the basis of a new publicly available specification (PAS), 220:2008, published in October 2008 by the British Standards Institution (BSI).

Although the key elements of ISO 22000 include interactive communication, system management, PRPs, and HACCP (hazard analysis and critical control point) principles, sub-clause 7.2.3 of ISO 22000, which lists the areas the organization should consider in developing the PRPs, does not detail the specific requirements sufficiently.


Benefits of Implementation / Certification of ISO 22000

  1. The organization has confidence that it has done the right things to provide control over activities that affect food safety. The system is well-planned, monitored, audited (internally and externally), and measured, and feedback is provided in a timely manner to decision makers.
  2. ISO 22000 includes--but goes beyond--existing HACCP programs. HACCP programs are excellent and work very well to prevent food safety problems, but they are not supported by an overarching systematic approach that includes many of the components extracted from ISO 9001.
  3. Internationally recognized
  4. An auditable standard which provides a framework for third-party certification.
  5. The structure aligns with the management system clauses of ISO 9001:2008 and ISO 14001:2004.
  6. System approach, rather than product approach.
  7. Improved documentation.
  8. Systematic management of prerequisite programs.
  9. Increased due diligence.
  10. Dynamic communication on food safety issues with suppliers, customers, regulatory bodies and other interested parties.

Why FDS company?

FDS Company provides expert consulting, training and auditing services for the ISO 22000 Food SafetyManagement System standard. Our focus is on providing timely and cost-effective solutions for your system development, implementation, training and auditing needs.


Key Elements of Consulting ISO 14001

  • Gap Assessments
  • Project Planning and Organization
  • Process Identification and Documentation
  • System Development and Implementation
  • Management System Documentation
  • Documentation Reviews
  • Pre-Assessments
  • Support during the Certification Process
  • Continual Improvement Process