ISO 22000:2018 Food Safety Management System
Comprehensive food safety management for the entire food chain — integrating HACCP principles with prerequisite programme requirements and a formal management system framework.
Everything you need to know about ISO 22000:2018
ISO 22000:2018 specifies requirements for a food safety management system (FSMS) applicable to all organisations in the food chain. It integrates HACCP (Hazard Analysis and Critical Control Points) principles with prerequisite programme requirements and the ISO management system framework. Three key components work together: Prerequisite Programmes (PRPs) — foundational food safety conditions; Operational PRPs — controls targeting specific hazards; and the HACCP Plan — managing significant hazards at Critical Control Points.
ISO 22000 applies to all organisations in the food chain — primary producers, food manufacturers, food service operators, caterers, retailers, distributors, cold chain logistics providers, packaging manufacturers, cleaning chemical suppliers, and equipment providers. The standard recognises that food safety is a shared responsibility across the entire chain.
The Stage 2 audit includes physical inspection of production areas, equipment, and hygiene practices — a critical element of food safety certification. The auditor reviews the hazard analysis, HACCP plan implementation, PRP effectiveness, monitoring records, and traceability systems. All findings are discussed at a closing meeting. View the full certification process.
ISO 22000:2018 certificates are valid for three years. Surveillance audits focus on changes in products, processes, or raw materials that could introduce new hazards; internal monitoring outcomes; customer complaints; and regulatory updates. Organisations that actively maintain and improve their FSMS — reducing incidents and updating hazard analysis as activities evolve — get maximum value from their certification.