Guide to ISO 22000 Food Safety Management System

Introduction

Food safety is a daily job. From raw materials to dispatch each step can add risk. ISO 22000 gives you a clear system to control hazards, keep records, and protect your brand when things get busy.

What is ISO 22000?

ISO 22000 sets the rules for a Food Safety Management System. It blends management system practice with HACCP thinking. You define scope, study your process, find hazards, and put controls in place. You keep proof that controls work and you improve them over time.

Who should use it?

Growers, processors, dairies, meat and seafood, bakeries, cold chain, warehousing, food service, and makers of food contact packaging. If your product can touch a plate or a mouth this standard fits.

Certification audit in brief

Stage 1 checks your documents, scope, and readiness. Stage 2 tests the floor, records, and interviews. You close any findings with actions and proof. A surveillance visit follows each year. Recertification happens about every three years.

Benefits you will notice

  • Fewer incidents and cleaner inspections

  • Faster response when something goes wrong

  • Stronger supplier control and clearer intake checks

  • Better traceability and recall drills that work

  • More trust from buyers and fewer repeat audits

How Pacific Certifications can help?

We provide accredited ISO 22000 audits for sites of any size. We help you set scope, review readiness for Stage 1, and complete Stage 2 with clear findings and minimal disruption. Our focus stays on real controls and clean proof.

Read more: Guide to ISO 22000 Food Safety Management System

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