Standard — Food safety
ISO 22000 — Food Safety
Food Safety Management System (FSMS) — guarantee safe products, from farm to fork, across the entire food chain.
ISO 22000:2018 is the international standard for food safety management. It integrates HACCP principles and Codex Alimentarius requirements within a harmonised management framework. Applicable across the entire food chain: producers, processors, distributors, food service, packaging, transport.
Why pursue ISO 22000 certification?
- Regulatory compliance — Hygiene Package (EC 178/2002, 852/2004), Quebec MAPAQ, US FSMA.
- Consumer safety — Systematic control of biological, chemical, physical and allergen hazards.
- Market access — Internationally recognised. A prerequisite for more demanding schemes (FSSC 22000, BRC, IFS).
- Traceability and crisis management — Ability to recall products quickly, communicate with authorities, contain impact.
- Supply chain control — Supplier and subcontractor evaluation, prerequisite programmes (PRP).
What the standard requires
- Prerequisite Programmes (PRPs) — Hygiene, infrastructure, maintenance, cleaning, pest control, allergen management
- HACCP plan — Hazard analysis, Critical Control Points (CCPs), thresholds, monitoring, corrective actions
- Operational PRPs (oPRPs) — Specific measures for significant hazards not controlled by CCPs
- Forward and backward traceability — Batch identification, ingredients, customers
- Product withdrawal and recall — Procedures, testing, communication with authorities
- Internal and external communication — With suppliers, customers, health authorities
- Verification and continual improvement — Audits, trend analysis, FSMS updates
Our 5-step approach
- Diagnosis and hazard analysis — Process mapping, hazard identification, current control level assessment.
- HACCP plan and PRP development — Tailored design for your activity (production, distribution, food service…).
- Documentation and training — Procedures, work instructions, team awareness (handling, hygiene, allergens).
- Internal audits and recall tests — Operational verification, simulated product recall.
- Certification support — Choice of certifying body, official audit, post-certification follow-up.
Who is it for?
Any organisation in the food chain: primary production, processing, packaging, distribution, storage, transport, commercial or institutional catering, food packaging, related services (cleaning, maintenance).
Timeline and cost
Typical duration: 8 to 12 months for initial certification, depending on chain complexity and HACCP maturity.
Pricing: fixed-price. Quote within 48 hours.