ISO 22000

Getting Started with ISO 22000

Most organizations start with a HACCP-based hazard analysis to identify the critical control points in their food handling processes, then assess how current practices compare to the ISO 22000 requirements.

Implementing ISO 22000

Implementation typically involves setting up prerequisite programs, mapping hazards and critical control points, defining monitoring procedures, and training staff on food safety practices across every stage the organization controls.

Steps to a Smoother Implementation

• Get commitment from senior management and food safety leadership
• Involve staff across production, storage, and handling, not just quality teams
• Compare existing food safety practices against ISO 22000 and HACCP requirements
• Assign clear ownership for each critical control point
• Train internal auditors to support ongoing monitoring

Certification Audit

Certification follows a consistent, staged process:

1. 1

   Optional pre-assessment

   An early review to flag major gaps before the formal audit.

2. 2

   Stage 1 audit

   A documentation review to confirm the FSMS meets ISO 22000 requirements on paper.

3. 3

   Stage 2 audit

   An on-site audit to verify the system is actually followed in practice.

4. 4

   Certificate issuance

   Once both stages are passed, the certificate is issued.

5. 5

   Surveillance audits

   Conducted annually to confirm the FSMS is still being maintained.

6. 6

   Recertification

   A full audit every three years to renew the certificate.

Maintaining ISO 22000

Certification is maintained through periodic surveillance audits and a recertification audit every three years, supported by ongoing internal audits and continual improvement of the FSMS. Because food safety risk can change with new suppliers, products, or processes, the strongest FSMS programs revisit their hazard analysis regularly, not just at audit time.