ISO 22000:2018

Food safety management systems — Requirements for any organization in the food chain

apartmentPublishing Organization:International Organization for Standardization (ISO)

Global Food & Beverage Manufacturing Retail

Standard Introduction

ISO 22000:2018 is an active standard published by International Organization for Standardization (ISO). It is commonly used across Food & Beverage, Manufacturing, Retail and applies in Global.

Use this page to review the official documentation, current status, and the certification or assessment bodies most commonly associated with ISO 22000:2018.

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Farm to Fork Coverage

Applicable to every organization in the food chain — from feed producers and farmers through manufacturers, transport, storage, and retail — as well as related organizations like packaging and equipment suppliers.

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HACCP + ISO Integration

Combines the Codex Alimentarius HACCP principles with ISO management system structure (HLS), prerequisite programs (PRPs), and interactive communication across the food chain.

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PDCA at Two Levels

Applies the Plan-Do-Check-Act cycle at both the management system level (strategic) and the operational level (HACCP plan and PRPs), ensuring both organizational and food safety objectives are addressed.

list_alt Key FSMS Elements

Interactive communication across the food chain
System management aligned with ISO High Level Structure
Prerequisite programs (PRPs)
Hazard analysis with operational PRPs and HACCP plan
Traceability system for products and materials
Emergency preparedness and response
Performance evaluation through internal audits and management review
Continual improvement of the food safety management system

Who Needs to Comply?

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Any organization in the food chain regardless of size or complexity — including food manufacturers, caterers, transport and storage operators, retailers, feed producers, primary producers, and related organizations such as equipment manufacturers and packaging material suppliers.

Key Requirements

Hazard Analysis & Critical Control Points

Conduct a thorough hazard analysis identifying biological, chemical, physical, and allergenic hazards. Classify control measures into operational PRPs and the HACCP plan with validated critical limits.

Prerequisite Programs (PRPs)

Establish and maintain prerequisite programs appropriate to the organization's position in the food chain — covering hygiene, pest control, allergen management, water safety, waste management, and personnel practices.

Traceability System

Implement a traceability system that can identify incoming materials from suppliers and the initial distribution route of finished products — enabling targeted withdrawal or recall within a defined timeframe.

Verification & Validation

Validate that control measures and combinations of control measures are capable of achieving intended levels of hazard control. Verify through monitoring, internal audits, and analysis of verification activities.

Management of Nonconformities

Establish procedures for corrections, corrective actions, handling of potentially unsafe products, and withdrawals/recalls. Evaluate the cause of nonconformities and take action to prevent recurrence.

Penalties & Enforcement

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ISO 22000 certification is voluntary. However, loss of certification can result in loss of business contracts and market access, as many retailers and food service companies require certification from their suppliers. Underlying food safety regulation violations carry separate legal penalties.